Lamb on the menu

[Stogie]

I finally got to cook lamb today for the first time. I didn't get to do this for Easter since we we're all sick that week.
So on the menu today we have a boneless leg of Lamb and two racks of Lamb. Rubbed the lamb down with grape seed oil, then fresh rosemary,sage,tyme then applied a Mediterranean roast rub.
Fired up the Yoder to 235 degrees and took the lamb to 144 degrees and pulled off the smoker, wrapped in foil and into cooler.
I like the meat to be med. to med well and this was at med just the way we like it. It was still moist and very tender. I just love how well the pellet smoker cooks.
Cheers everyone.

[gmotoman]

That looks delicious. I love lamb.

[Slanted88]

Best if somebody make a salad! Cause we dern sure need to eat! Right nice!

[BBQ Engineer]

Man that looks good. What is the mediteranean rub..some thing you make yourself? Heck, bet that would be good on a prime rib too.

[Stogie]

Hello gmotoman, Slanted88, BBQ Engineer thanks for the replies.
The Mediterranean rub I picked up at the Safeway grocery store.
The ingredients are:
sea salt, brown sugar, black peppercorns, rosemary, garlic, sage, lemon juice powder, parsley, ground bay leaves.
I think it would go well with Prime Rib.

[Fire it up]

Rosemary and garlic, gotta have that with lamb
Pics looked great, what did you think of how it came out?

[Stogie]

hello Fire it up
The lamb turned out great. I was amazed at how tender it turned out and had a great flavor.

[Fire it up]

hello Fire it up
The lamb turned out great. I was amazed at how tender it turned out and had a great flavor.

Love lamb but have found that reheating leftovers can bring out more of the gamey flavor in it but one thing I absolutely love to do with the leftovers is smoked lamb stew, good stuff
Though if you feel you've had too much lamb in your diet I would be more than happy to take any off your hands for you

[Texas-Hunter]

Damn that looks good... Well done!!

[Fourthwind]

No convincing needed here. Smoked lamb is awesome!

[1Cavman]

That brings out my Greek half
We loves our lamb
Try squeezing some fresh lemon juice on it.

[curious aardvark]

Excellent looking lamb - have some
Don't see enough americans cooking with lamb - probably my favourite meat.

[Peter]

Hope you don't mind me bringing back this thread. Quick bio I'm a Texan who moved to central Montana. I hauled my Texas smoker up here but it's tough to smoke when you can't find smoking wood for free. Smoking in 10 degree temps isn't easy either so after research and with my commitment to buy USA I got a Yoder 640. It'll be here Friday I hope. I bought a couple of whole chickens to break it in but I'm planning on cooking leg of lamb for Christmas.

Now my question
How long at 235 did your leg of lamb take? My target temp is 140. I need to take my Mother to church so I don't want to risk overcooking.
Thanks

[dales133]

If you want it medium don't cook it over 160, about 150 is medium rare.
You can make pulled lamb if you cook to 190 200 but I wouldn't do it with a leg, you realy want to use shoulder or something else for that

I usually cook lamb legs a bit hotter like around 170,180c and it usually takes around 1.45 minutes to reach 150 but your far better going off temp, hope that's os some help

That's for a 4 pound leg aprox... On the bone

[1Cavman]

Peter.. A couple of questions

Boneless or Bone in how many lbs

I like to cook them at somewhere between 275-300