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Been wanting to do this for some time, so I swung by Sam's and picked up a leg of lamb. Started out by letting it get to room temp. I made small slits in the meat and stuffed with garlic. I covered the outside in Rosemary, cracked blackpepper and put some salt on the outer layer of fat.
I put in the smoker at 250* and smoked to an internal of 145*
Here is at 125*.
Pulled at 145* and then wrapped and put in a cooler for about 45 minutes.
Here it is sliced. The juices redistributed nicely during the rest. It was a nice medium rare/medium. Sorry for the dark pictures.
Here it is plated with some homemade redskin mashed potatoes and some grilled asparagus. I took the drippings and made a gravy. This was quite delicious.
Probably one of my favorite all time smokes. I really enjoyed the flavor of the lamb with the smoke. Wife did not care for it. Said the lamb is too rich for her. Ofcourse, what does she know, her favorite meat is yard bird. JK. (in case she reads this) Hope you enjoyed my q-vue. Been awhile since I have been able to post one.
I put in the smoker at 250* and smoked to an internal of 145*
Here is at 125*.
Pulled at 145* and then wrapped and put in a cooler for about 45 minutes.
Here it is sliced. The juices redistributed nicely during the rest. It was a nice medium rare/medium. Sorry for the dark pictures.
Here it is plated with some homemade redskin mashed potatoes and some grilled asparagus. I took the drippings and made a gravy. This was quite delicious.
Probably one of my favorite all time smokes. I really enjoyed the flavor of the lamb with the smoke. Wife did not care for it. Said the lamb is too rich for her. Ofcourse, what does she know, her favorite meat is yard bird. JK. (in case she reads this) Hope you enjoyed my q-vue. Been awhile since I have been able to post one.
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