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  • Roasted Lamb

    Got a great deal on a boneless leg of lamb. Marinated it in Italian salad dressing rosemary and garlic. Put in a foil pan on top of a couple of onions, and surrounded it with some small potatoes(purple, gold, and red). Took to 145° and pulled off. I love when the veggies cook in that leftover marinade, and lamb fat. Just got a plated pic because well I am lazy.
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  • #2
    Love some good lamb!
    Once you go Weber....you never call customer service....

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    • #3
      Beauty!
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      • #4
        Nice choice of herbs & spices Thomas. Great looking plate! You rocked it again...
        Smoke it.. and they will come!

        Rob
        Recipes & Smokes in HD Video
        SmokingPit.com



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        • #5
          Nice piece of meat!!
          Brian

          Certified Sausage & Pepper Head
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          • #6
            Details, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
            - I assume you did it on the smoker (or maybe oven??)
            - Smoking wood?
            - What temps did you run at?
            - About how long did it take to get it to 145?

            We love lamb and I want to make sure I don't screw this up.
            Arizona Deano
            "Illegitimas Non-Carborundum!"

            "Life is tough. Its tougher when you're stupid."
            John Wayne

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            • #7
              Originally posted by smokerdean View Post
              Details, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
              - I assume you did it on the smoker (or maybe oven??)
              - Smoking wood?
              - What temps did you run at?
              - About how long did it take to get it to 145?

              We love lamb and I want to make sure I don't screw this up.
              ditto
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              The New Braunfels Black Diamond smoker
              Assorted other meat burners/smokers

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              • #8
                Originally posted by smokerdean View Post
                Details, please! I also picked up a boneless leg of lamb here awhile back and have been pondering what to do with it:
                - I assume you did it on the smoker (or maybe oven??)
                - Smoking wood?
                - What temps did you run at?
                - About how long did it take to get it to 145?

                We love lamb and I want to make sure I don't screw this up.
                Can be done either in the oven or smoker. I used Weber otg. Smoking wood was what I had on hand which was hickory. I buy the chunked hickory from Home Depot( http://www.homedepot.com/p/5-lb-Hick...1#.UYP8PcpOj0s ). I used 2 good sized chunks. I ran at about 300° +/-. If you do it in the oven I would suggest 325°. Took about an hr and 30 minutes it will depend on the size of the roast. Mine was smallish about 3.5lb. The meat was out of the fridge and resting an hr before I started cooking. Make sure you have a thermometer because when it came to temp it happened fast. I also found this video very helpful. That said I went with my spices marinades because I wasn't going to make a special trip to the store. Another idea is to cube it up and make kabobs. Just cut it into 1x1 chunks marinade, skewer, and cook direct over coals on all sides to give a good sear then move indirect until they are done to your liking.http://www.youtube.com/watch?v=J2KuvbMnS9I
                Last edited by gmotoman; 05-03-2013, 01:19 PM.

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                • #9
                  Looks wonderful!
                  Becky
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                  • #10
                    thanks for sharing
                    sigpic

                    The New Braunfels Black Diamond smoker
                    Assorted other meat burners/smokers

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                    • #11
                      Thanks for the feedback.
                      Arizona Deano
                      "Illegitimas Non-Carborundum!"

                      "Life is tough. Its tougher when you're stupid."
                      John Wayne

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