Lamb - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-11-2010, 04:43 PM   #1
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Lamb

My wife bought a 'leg of lamb' today. I was thinking of slow cooking it on the WSM. Any ideas if this will work? Any suggestions on rubs?
I was thinking of cooking it like a comp brisket.
__________________

__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 03-11-2010, 05:16 PM   #2
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Lamb

I did 3 lamb shanks recently on the top shelf with absolutely no rub. Lamb is a delicate flavour, and did very very well with just the smoke.
__________________

__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Old 03-11-2010, 05:33 PM   #3
God O'Que
 
Toby Keil's Avatar


 
Join Date: Jan 2008
Location: Thousand Oaks, CA
Posts: 2,669
Re: Lamb

Never smoked lamb, I prefer it grilled. Please let us know how it turns out.
__________________
WSM, Chaney, Genesis 1000 Gas, Go-Anywhere Gas, Smokey Joe
Toby Keil is offline   Reply With Quote
Old 03-11-2010, 06:05 PM   #4
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: Lamb

I think I'd try it on the WSM but a high temp cook.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 03-11-2010, 06:24 PM   #5
Oak
Pork Butt
 
Oak's Avatar


 
Join Date: Feb 2009
Location: Hopedale, Mass
Posts: 105
Re: Lamb

I’ve never smoked one. I typically cook it on the rotissiere with a butter, rosemary, garlic, and white wine mop sauce. Please let us know how it turns out.
__________________
We're on a mission from God-Elwood
Oak is offline   Reply With Quote
Old 03-11-2010, 06:59 PM   #6
Saint O'Que
 
Gary in VA's Avatar


 
Join Date: Mar 2005
Location: McGaheysville, Virginia
Posts: 1,411
Re: Lamb

Do NOT use a heavy smoke. Use Apple or something light and cook it at a higher temp and pull when internal temp hits 130 max. In my opinion, hickory or oak will ruin and oversmoke Lamb. Just my experience.

If it were me.... I would remove the water pan on the WSM and let it cook on the top grate and add some light wood to the fire. The drippings from the meat will flavor the fire, but the fire will be so far away it will not char the meat.
__________________
Gary Cline
Gary's Barbeque
McGaheysville, Virginia

Barbeque. Sit back, relax, and let the smoke work it's magic!

You can't drink all day, unless you start in the morning.

Lang 84 Deluxe
Primo Oval XL
Weber Smokey Mountain
Weber 22" One Touch Gold
Brinkman Smoke - n - pit Pro
Cheap Table Top Grill
Weber Silver Gasser - she left me on 9/11/10
Gary in VA is offline   Reply With Quote
Old 03-11-2010, 08:22 PM   #7
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Re: Lamb

Leg of lamb is the featured recipe on the virtual weber bullet homepage this month.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 03-11-2010, 10:49 PM   #8
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
Re: Lamb

Olive oil, lemon juice & white wine vinegar. Marinate it for one day in a baggie. Then rub with more olive oil and oregano and salt. stab it also and cram garlic in the holes... Cook on the pit like anything else around 350 degrees till done.. You will love it and me!!
surfinsapo is offline   Reply With Quote
Old 03-12-2010, 06:50 PM   #9
Rag
BBQ Centralite
 
Rag's Avatar


 
Join Date: Jun 2007
Location: Berks Cty, Pa.
Posts: 3,020
Re: Lamb

One common thread here, and on the weber forum, is cook to internal temp of 135* to 140*. The internal of 200* I guess is a no no.
Also seems the legs are boned, or butterflied, and then stuffed.
I'll try SS's method, and add a touch of apple smoke.
Maybe get to it next week after these storms are past.
__________________
Sleeps till done
Gasser
Weber Kettle (it's crap...gave away)
WSM 22.5
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker
Rag is offline   Reply With Quote
Old 03-12-2010, 07:56 PM   #10
Graduate of BBQ Central
 
BeeRich's Avatar


 
Join Date: May 2009
Location: Toronto, Canada
Posts: 581
Re: Lamb

I agree. Lamb is a low temperature, high moisture cook. My last pictures show 3 lamb shanks, smoke only. The flavour is delicate, so I didn't want to cover it up with a rub. They were a little tough to get into, but with a knife, they were good. I'm surprised that pit people don't do more lamb. It's a great meat.
__________________

__________________
- BeeRich in Toronto
- Brewer, smoker, lover
- http://www.youtube.com/beerich33
- Napoleon Prestige II 450 RBI Infrared Natural Gas, WSM 18"
BeeRich is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.