Found a hunk of lamb about 4" thick cut from the thigh portion of the leg at my local supermarket. I rubbed it down with Meathead's Dolly Rub, let it sit for an hour on the counter, then smoked it on my Camp Chef DXL for 3 hours at 225 (high smoke). Pulled it from the smoker, sealed under vacuum in a plastic bag, and dropped in the sous vide at 138 for about 20 hours. All the deliciousness of the rub and smoke with the melting tenderness of sous vide cooking. It was an experiment that worked well!
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Smoke/Sous Vide Lamb Leg
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Founding Member - Moderator Emeritus
- Jul 2014
- 5019
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
Hank's Bonafide Beef Rub
Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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All my recipes, photos and information can be found at
https://hankstruebbq.com
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https://www.youtube.com/c/Hankstruebbq
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Moderator
- Nov 2014
- 13629
- Land of Tonka
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
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That looks and sounds incredible. I have really grown to love lamb. The flavor is incredible. Even ground lamb is damn good stuff.
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