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Smoked leg of Lamb.

 
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Escopeton



Joined: 17 Mar 2013
Posts: 33
Location: Albuquerque, New Mexico

PostPosted: Monday 11-4-2013 10:38 am    Post subject: Smoked leg of Lamb. Reply with quote


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Pony Rider



Joined: 12 May 2008
Posts: 1235
Location: S L C UT

PostPosted: Monday 11-4-2013 4:29 pm    Post subject: Reply with quote

Not a big fan of lamb, but this here leg sure does look good send me a taste Thumbs Up
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PONY RIDER

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Escopeton



Joined: 17 Mar 2013
Posts: 33
Location: Albuquerque, New Mexico

PostPosted: Monday 11-4-2013 4:48 pm    Post subject: Reply with quote

Hello Pony Rider,

I wish I could send you a taste but it was gone. I do enjoy lamb (mutton is best served in a stew) and this one hit it out of the park.
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RGPaul



Joined: 30 May 2008
Posts: 693
Location: Plymouth, Wisconsin USA

PostPosted: Monday 11-4-2013 7:22 pm    Post subject: Reply with quote

How did you go about smokin' this?

~Roger
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Aggroman
Site Moderator


Joined: 01 Dec 2010
Posts: 1811
Location: On a river, somewhere in Texas

PostPosted: Tuesday 11-5-2013 12:36 pm    Post subject: Reply with quote

Now that's a chunk o' meat. I haven't had too many opportunities to try lamb, but when I have, i've always loved it. Thanks.
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jeepdad



Joined: 29 Aug 2009
Posts: 1202
Location: Stafford, VA

PostPosted: Wednesday 11-6-2013 6:30 am    Post subject: Reply with quote

Mmmmmm looks dang tasty! Thanks for sharing.

--Dan
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Escopeton



Joined: 17 Mar 2013
Posts: 33
Location: Albuquerque, New Mexico

PostPosted: Wednesday 11-6-2013 6:56 am    Post subject: Reply with quote

Here is how I went about it.

Rub:

Two tbs of kosher salt.
one teaspoon of cumin, ground.
one teaspoon of New Mexico Red Chile, ground.
Three large cloves of garlic, minced.
one teaspoon of freshly ground black pepper.

I boned the leg and butterflied it. I trimmed all the silver skin and excess fat off. Then, I used regular yellow mustard and spread a light coat of it and rubbed the above ingredients in. The leg was put together (without bone) and tied up with kitchen twine. A drizzle of olive oil was put on it when it went into the smoker.

I smoked it over briquettes with some hickory chunks as smoke for 3 hours and a half at 225. It rested off the heat for about a half an hour.
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RGPaul



Joined: 30 May 2008
Posts: 693
Location: Plymouth, Wisconsin USA

PostPosted: Wednesday 11-6-2013 6:51 pm    Post subject: Reply with quote

Escopeton wrote:
Here is how I went about it.

Rub:

Two tbs of kosher salt.
one teaspoon of cumin, ground.
one teaspoon of New Mexico Red Chile, ground.
Three large cloves of garlic, minced.
one teaspoon of freshly ground black pepper.

I boned the leg and butterflied it. I trimmed all the silver skin and excess fat off. Then, I used regular yellow mustard and spread a light coat of it and rubbed the above ingredients in. The leg was put together (without bone) and tied up with kitchen twine. A drizzle of olive oil was put on it when it went into the smoker.

I smoked it over briquettes with some hickory chunks as smoke for 3 hours and a half at 225. It rested off the heat for about a half an hour.


Thanks! Thumbs Up
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