Leg of Lamb

[Guest]

How does a large leg of lamb (w/ the bone) do on the WSM? Is there enough fat in the meat for it to come out tender, or does it just turn into a big dry lump? Any suggestions on smoke wood or cooking times?

Thanks,
Andrew

 

[Guest]

Leg of lamb, we use mutton here in NE Arizona, does fine on the WSM. Just don't trim it excessively before cooking.
I like the taste of mutton or lamb, so usually cook it over a milder wood like apple or maple.
I haven't tried it over alder, but I'm sure that would work as well.
Mutton needs to be cooked well-done to make it tender. I've never had a problem. I buy mine from Navajos that slaughter their own. Good stuff!
Personally, I like it with corn tortillas, onions, cilantro, and a good salsa.
Good luck

 

[Guest]

I've done lamb twice now on the WSM. Both times it got to the 150 - 160 mark in less than two hours, and was pretty tasty. In both cases the lamb was boneless.

Ken