What else can I smoke with a leg of lamb?


 
J

JeffreyAM

New member
I just ordered up a 7 lb semi-boneless leg of lamb for Easter. This will be my first attempt at lamb.

I would like to have a second type of meat for dinner in case some one does not enjoy lamb.

Any suggestions?

Also, I have a couple venison leg roasts. Anybody ever smoke one of those? I know they are very lean, so I'm not sure if they would do well on the WSM.

Thanks.

Jeff
 
To me, it depends on how done you like your lamb. With that answer it is easier to determine what would be best to cook with it.

Lamb leg cooked to well done is better cooked at low/slow or moderate temps. Lamb leg cooked med-rare, say, is better at higher temps.

What say you?
 
Thanks for the quick response.

I was thinking medium-rare for the lamb. I was going to follow the recipe that Chris currently has on the main page. I think it called for 225-250 for about 3 hours.

I often have trouble getting my wsm to maintain higher temps. (Just a side note!)

Anyway, I do have part of a standing rib roast in the freezer from Christmas dinner, but I recall the temp was 325-350 for that. So, I am not sure if I can do them together, or if that would be the best combination.

I was thinking maybe a ham, but again don't know if the cooking temps and duration would match.

What say you!?

Thanks.

Jeff
 
Though I usually do med-rare lamb at higher temp, doing a leg to med-rare at lower temps works well. Doing a rib roast at lower temps works very well too - especially because the sear-to-finish that Chris notes for the lamb is the very same way one finishes a low/slow rib roast. That would be my choice.

As for your side note, higher temps result from more air, meaning the vents are opened more - or even fully, depending on the tamps you want to achieve. If fairly-to-moderately high temps are desired, forgo putting any water in the pan - simpy foil it (leaving a bit of airspace between the foil and the pan) for easier cleanup. If higher temps, still, are required, flipping the door upside down (so the knob is at bottom) and propping it open 1/4-1/2 inch will help get you there, as will leaving the lid slightly ajar.
 
Thanks Kevin.

Maybe I'll just do the lamb with the standing rib roast at 225-250. I have never done the 'sear to finish' part, but it doesn't look too complicated.

I have already dealt with my temp issues by allowing more air through the filler door. That works every time I needed it too.

I guess what I wish somebody told me when I got into this style of cooking was that it is more important to watch the internal temp of the meat than the smoker temp itself, and that the actual temp of the smoker may vary. Unless of course you are doing something that requires high heat. I got so mixed up in the temperature of the smoker that I forgot all about the meat temp. And I also had no clue on how to increase more air into the smoker when the temps were too low. I just thought, probably like many newbies, that you follow the directions and the smoker will perform as indicated. However, that is not always the case and there are many variables that come into play when smoking different types of food, the evnironment, and fuel used.

Anyway, thanks for the suggestions.

Anybody else have any ideas? I was really hoping for other suggestions to go with the lamb.

Thanks.

Jeff
 
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