Dale Groetsema
TVWBB Super Fan
I cooked up some leg of lamb over the weekend. First time ever, getting ready for competition next weekend. Turned out great, comments ran along the lines of "does not taste like lamb", "very juicy', perfect seasoning', and "make it hotter (spices)".
As I have not found much info on cooking lamb, here is what worked for me.
I bought a frozen leg of lamb, about 7 lbs. I could not find fresh anywhere. I thawed in fridge for two days, then proceeded to trim and debone the leg. That was interesting process, took off a lot of fat and probably lost a fair amount of meat left on the bone. Ended up with 5 pieces, which I bundled together into a 3+ pound "roast". I also stuffed the bundle with some reconstituted dried appricots.
I marinated overnight with olive oil and a generous sprinkling of lemon pepper mix purchased at Winco bulk food section.
Fired up WSM with 3/4 chimney of charcoal that I laid on top of about 20 briquets that were not lit. Got the temp up to 250, added about a gallon of water and 4 chunks of hickory, about size of oversized golf ball.
Smoked for 4 hours, (did not baste, rotate, or otherwise disturb meat until 3 hours into cook, at which time I inserted polder thermometer), wrapped in foil and let it "set" for 30 minutes, after which I sliced. Finding the grain was a bit challenging but there was plenty of meat to provide more than enough slices for competition.
I am very pleased with my first attempt, only change would be to get better at deboning (or order from butcher that way) and perhaps add a little zing to it by basting the last hour with jalapeno mint jelly??
Hope this helps some of you looking for other meats to cook. Even my wife, who does not like lamb, loved this.
Dale
As I have not found much info on cooking lamb, here is what worked for me.
I bought a frozen leg of lamb, about 7 lbs. I could not find fresh anywhere. I thawed in fridge for two days, then proceeded to trim and debone the leg. That was interesting process, took off a lot of fat and probably lost a fair amount of meat left on the bone. Ended up with 5 pieces, which I bundled together into a 3+ pound "roast". I also stuffed the bundle with some reconstituted dried appricots.
I marinated overnight with olive oil and a generous sprinkling of lemon pepper mix purchased at Winco bulk food section.
Fired up WSM with 3/4 chimney of charcoal that I laid on top of about 20 briquets that were not lit. Got the temp up to 250, added about a gallon of water and 4 chunks of hickory, about size of oversized golf ball.
Smoked for 4 hours, (did not baste, rotate, or otherwise disturb meat until 3 hours into cook, at which time I inserted polder thermometer), wrapped in foil and let it "set" for 30 minutes, after which I sliced. Finding the grain was a bit challenging but there was plenty of meat to provide more than enough slices for competition.
I am very pleased with my first attempt, only change would be to get better at deboning (or order from butcher that way) and perhaps add a little zing to it by basting the last hour with jalapeno mint jelly??
Hope this helps some of you looking for other meats to cook. Even my wife, who does not like lamb, loved this.
Dale
