Planning on smoking one or two 5lb lamb saddles on my Primo XL...can't seem to find any recipies online or guides on smoking a lamb saddle...anyone done a lamb saddle on the Primo? Any recipies, tricks, techniques?
Was going to salt the night before, add spices and olive oil before smoking, smoke at around 225 degrees with cherry wood?
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
And if you can roast it inside, you can roast it outside!
Your approach sounds fine and the recipes EdF posted look good, except the 145 degree temp. IMO: Lamb saddle (loin) would be much better at 130F. Enjoy!
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