Lamb

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Mo Smoke
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Lamb

Post by Mo Smoke » January 18th, 2020, 2:39 pm

What can you guys tell me about cooking lamb? I’m not talking lamb chops, more like leg of lamb or any other larger cut. I’m thinking to cook it like a low and slow brisket maybe around 225-250. But I’ve never cooked one before so feel free to clue me in with whatever you got. Cook temps and time, done temp, seasonings, cooking methods, whatever you feel like sharing, including pics.



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Last edited by Mo Smoke on January 18th, 2020, 2:39 pm, edited 1 time in total.


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Re: Lamb

Post by Diggerg » January 18th, 2020, 4:27 pm

Lamb shoulder rubbed with olive oil and ras el hanout. Then Left overnight before smoking like pork butt until 205° IT. Rested for an hour then pulled and served with pitta and tzatziki



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Re: Lamb

Post by Dirtytires » January 19th, 2020, 1:16 pm

No experience....sorry.



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Re: Lamb

Post by Mo Smoke » January 19th, 2020, 2:40 pm

Thanks fir the input...Well I guess I’m not the only one who new to cooking lamb..


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Re: Lamb

Post by mp4 » January 22nd, 2020, 8:33 am

I smoked leg of lamb once...I intended for it to come out medium but lost track of time and it came out well done. It left an odor that I didn't like, so I was glad I didn't smoke it with anything else. I have no desire to ever try it again.



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Re: Lamb

Post by bjustison » January 23rd, 2020, 9:00 am

I too want to smoke Lamb on my Mini GF. I follow Malcolm Reed on YouTube, he has a good video about smoking Lamb. https://www.youtube.com/watch?v=VM7hJHreMh0
I'm going to try it soon.



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Re: Lamb

Post by Mo Smoke » January 24th, 2020, 9:29 am

Looks good. Let me know how it comes out!


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Re: Lamb

Post by Rodcrafter » November 20th, 2021, 9:03 am

The best I have found is leg of lamb on AmazingRibs.com


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Re: Lamb

Post by Enrgizerbunny » December 19th, 2021, 9:26 pm

I've cooked lamb on the grill and in the oven. I treat it like a piece of lean beef in that - either keep it below 145 or braise it and get it really well cooked. Personally I sear the outside all over in a skillet, then cover with softened butter, salt, pepper, maybe a few red pepper flakes and then fresh rosemary. I shoot for 125-35 IT. Ensures the outside or the smaller bits aren't cooked well done.

Lamb is best compared to venison if you have any experience with that, and in fact I drop venison into lamb recipes without issue commonly.



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