Sunday Smoke. Leg of Lamb.


 
Stephen R said:
………………..I wonder with the lamb if tin foiling it when it hits the stall would help retain some moisture and get the cook time down. (The lamb not having as much collagen/fat to break down as a pork butt or beef brisket???)
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On hindsight Stephen, that's what I should have done. When I pulled it, I was quite surprised how lean it was. Unlike a lamb shoulder which has more fat content. Anyway, it tasted great & lessons were learned. A good day.

Have a good week everyone, & roll on Friday!!!
 
Tony, what we do with our meat, smoke and fire is always many times better than what others can do indoors in my humble opinion, plus it is so much more fun playing with matches and fire!
It's all good no matter what it comes out like and like you say it tastes great and that's what really counts.
 
This has pretty much cemented in my next smoke, as soon as I get back to shore in 3 weeks, I plan on hitting Sam's for some lamb
 
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