Easter Leg of Lamb

[Brian A.]

Got a beautiful 8.5lb boneless leg of lamb that I want to smoke for everyone on Easter Sunday.

I have a 21.5 WSM and was planning on using apple wood.

Planning on marinating overnight in a paste made with rosemary, lemon, garlic,S&P and olive oil.

The problem is that I have no idea how long to expect this thing to cook. All the recipes I see are for like 4 pounders.

Planning on cooking to about 140 degrees and will level off the WSM at about 275 degrees.

Any directions or advice would be greatly appreciated.

 

[George Curtis]

i love doing those on the rotiss. but time is not the issue but when it reaches that temp.
some cook faster/slower than others. if i remember mine cooked to that temp at about 1.5 hours or so.

 

[DK Smith]

I'd suggest going light on the smoke wood especially for a bunch of people. I love strong smoke flavor and love lamb but I don't like heavy smoke on my lamb. Lamb is too flavorful and doesn't need it. Can't have enough garlic though.

 

[Frank D (Wenatchee)]

Here's what I did. I took the meat off at 125 which is rare but that is the way we like it. I let it set for about 30 minutes before carving. I used apple wood for the smoke and probably could have done on more small piece. Hope this helps

Lamb Roast - 5lbs
4:00pm 210 50,50,50 meat 46
4:15pm 221 33,0,0 meat 48
5:00pm 243 000 meat 77
5:15pm 234 000 meat 97
5:30pm 235 000 meat 108
5:45pm 230 000 meat 118
6:00pm done
reversed seared in oven .. excellent med rare. Less smoke than I expected but it was still great. Leftovers disappeared in days.. Excellent sandwiches!

 

[Brian A.]

Frank - thanks so much for those numbers they at least give me some expectations. I would hate to cook this thing and not have it ready for dinner at 2pm.

I am looking at about 5-6 hours at 250 degrees.

I am going for an internal temp of about 135 or so since we will have guests who demand pieces of various doneness.

I love mine rare, but there is nothing worse than serving wonderful tasting meat and your grandmother asks if it is too pink or is it cooked!

 

[K Kruger]

You can get flavor into the lamb by making thin, deep slits and packing the marinade in.

 

[Frank D (Wenatchee)]

Brian,

5-6 hours seems like a long time to me, even if you cook it to a higher internal temperature. Just be prepared to take it off earlier

 

[Chris E]

I like to poke the leg of lamb with a paring knive and insert a sprig of rosemary, sliver of garlic or half a kalmata olive. randomly put them about an inch or so apart all over the outside. Makes for a pretty presentation and ups the wow factor on the plate.