Smoking Lamb

[Guest]

I hope this is not a topic that has been covered before, but I was wondering if anybody had attepted smoking Lamb. I have always loved the rich flavor of Lamb and every time I taste it it brings back memories of the leg of lamb with mashed potatoes my Mom used to cook every year on Christmas day. Wondering if lamb would be appropriate for a WSM.

 

[K Kruger]

Lots of lamb posts.

The most appropriate cut for smoking low/slow is whole shoulder. Some people low/slow leg. I prefer to do legs at high heat but do often add smokewood.

 

[dsitterson]

I like mine med rare. You could sear it at high temp then cook to temp on the smoker.

 

[Guest]

I did find this one the web, the pictures look good:
www.dizzypigbbq.com/recipesKentuckyLamb.html


<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
Lots of lamb posts.

The most appropriate cut for smoking low/slow is whole shoulder. Some people low/slow leg. I prefer to do legs at high heat but do often add smokewood. </div></BLOCKQUOTE>

 

[K Kruger]

That's a typical approach.

I like low/slow shoulders--but they can be hard to find.

 

[r benash]

Tom's url also had me poking around on dizzypig beyond the lamb Q. I thought this was a pretty good method/recipe for curing yourself a ham:

http://www.dizzypigbbq.com/recipesHam.html