OJT

[Oak Smoke]

I had the chance to get some hands on experience today. I’ve never smoked lamb before. My son brought a lamb shoulder over this morning and ask me to smoke it. It was already seasoned and trimmed all I had to do was figure out what to do with it. I decided to go very simple and keep a check on it as it went along. I put it on the kamado at 275 F with my go to apple wood for smoke. At 2 hours I checked it, 130 internal and no where near probe tender. At 4 hours it was close to tender and had beautiful color so I wrapper in foil and cooked it for another hour. At the 5 hour mark I brought it in and covered it with towels for an hour. For on the job training this went very well. We sliced it across the grain to get a few sample slices. Good grief it is good! It needed a touch more pepper in the rub but that was all I could find to change. It was much like very good beef, rich and tender. I will do this again.

[yakima]

This spring I did a Costco bone in leg of lamb on the BGE rotisserie. Outstanding. Dry brined it, don't recall any other seasoning. Am becoming big fan of rotisserie. Seems to me that the slow turning, with juices in effect marinating the meat, is significant. And a wireless probe enhances the comfort factor.

[Purc]

Love lamb in all cuts and cooking methods. Boneless leg on the roti or chops smoked or grilled are great. Love a rack of lamb smoked. I like it rare to slightly medium rare.

Glad you had a good experience and family time while smoking the lamb.

[HawkerXP]

+1

[Davek8282]

I did a boneless leg of lamb last weekend, I used the Dolly's lamb rub from the free side. Turned out great flavourful and juicy I cooked to 135 and rested about 15 minutes. My favourite cut is rack of lamb but you almost need a bank loan for that. Another great option is ground lamb burgers they are fabulous as well.

[Oak Smoke]

My original intent was to smoke it to 135 or so but it was still much too tough at that temp. My instant read thermometer had trouble going into it.

[Davek8282]

Oak Smoke, the shoulder is a lot tougher than the leg so you did the right thing, somewhere around 175 or even higher I suspect.

[HawkerXP]

My friend has given me racks of lamb ribs. Did them on the Weber. Oh, so gooood.

[HawkerXP]

Ooo, forgot those Costco lamb chops. Done with sheep dip, again on the Weber.

[LA Pork Butt]

Lamb is so expensive, so I rarely coke lamb. But when I do, I do shoulders at 225 much like I would a Boston Butt. It is wonderful. I have had chops in restaurants and didn’t care for it rare and medium rare.

[TripleB]

I love lamb, but the wife is not too keen on it so I rarely ever do a leg or shoulder. Sometimes I find a leg in the manager's "special discount" bin. I'll freeze it and then cook it when the wife is away. The thing I look forward to the most is leftover leg of lamb stew. Oh so good.

[Oak Smoke]

You’re not alone. My wife had a bad experience with lamb at one time and will not eat it now. I cooked her a couple of chicken thighs. We were all happy.

[PGH_RAM]

The Missus and I love lamb, as do all of my immediate family.

I grilled a couple of lamb legs for Easter this year. It was my first time cooking lamb on the kettle. Used the SnS insert loaded with Kingsford Pro and some pecan chunks. Ran at 325F until 135F interior. Rubbed with salt and a Persian spice blend called "advieh". Glazed with pomegranate molasses. It was delicious.

[Purc]

Looks perfect!

[Oak Smoke]

Those are beautiful! The shoulder I smoked was much too tough at 130 to even attempt to eat. I’ve got a lot to learn on lamb.

[N227GB]

I picked up some "lamb steaks" at Aldi last week. Going in the cooker soon.

Posted from my phone.