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Morrocan Style Leg of Lamb.


 

TonyUK

TVWBB Gold Member
First smoke of the season, & since it’s Easter I’m doing a Morrocan style leg of New Zealand lamb. I'm planning for a 8-9 hr cook @225f-250f.

Half price is…..good!!
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I prepped the lamb by putting a half dozen scores on the meat and inserting a half clove of garlic in each hole. Then basted with harissa paste & finally dusted with homemade rub. Into the fridge overnight.
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08:00. Leg on the WSM whilst waiting for the briqs to get going.
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Tin can Minion style. Aussie Heat Beads, & a mix of cherry & beech wood.
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......to be continued.
 
I can't wait to see the results! I always love people's lamb posts because I have never had it. But it always looks so good!
 
That's going to be one awesome dinner Tony. It's been years since I've cooked and had lamb. Looking forward to the finish pics. Happy Easter.
 
Nice to see you back Tony, miss your humor and cooks.
Now hows the tasty looking Morrocan Style Leg of Lamb coming along?
 
Hi Folks.

Apologies for the delay. I got a tad bent out of shape at the pub earlier watching the game with the boys. So operating a camera was the max-limit of my technical skills.
After 10.5 hrs the leg reached 190ºf IT, & I decided to pull it off the smoker as SWMBO was chewing on her sleeve she was that hungry.

6 hrs in and I’m stalled.
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The Chef’s choice of beer. Brew Dog – Kingpin.
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10.5 hrs in.
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After a ½ hr wrap & rest, it was time to pull it. It came apart really well. Lots of crispy bits.
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Apologies for the poor plated shots. (Must try harder). The sides, preapred by the CEO, were a tabouleh salad, homemade tzatziki & warm wholemeal pitta bread.
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Hope you all had a great Easter, & thanks for dropping in.
 
Tony good to see you back cooking again, this lamb leg looks great nice smoke ring, I bet that sandwich was very tasty.
I will take two as you made me very hungery.
 
Thanks everyone for your kind comments. :)
I reckon I got about +/- 3.5 lbs of meat from the cook. I bagged up a load and into the freezer. Tonight we're having leftovers. (I think bbq tastes better the next day anyway). I boiled up the bone to make a nice stock for soup.
 
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