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Old 04-14-2014, 03:02 PM
ChiroSmoke ChiroSmoke is offline
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Default bonless leg of lamb

Anyone have a recipe for smoked leg of lamb, Easter around the corner ?
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Old 04-14-2014, 03:32 PM
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did one awhile back...from what i remember, you poke holes all over and stuff slivers of garlic in them....season with salt, pepper and fresh herbs...cook in roasting pan over some veggies like potatoes, carrots and onions...cook to medium...if you put it on the smoker, around 225-240 should do

http://forum.texasbbqrub.com/showthread.php?t=46594
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Old 04-16-2014, 02:19 PM
ChiroSmoke ChiroSmoke is offline
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Question Leg Lamb

Thanks for responce, I am goining to smoke it, it is 6-8 lbs using TexasBills Brisket rub/worsishire sauce. smoking on a WSM no waterin pan, Question, how long to cook, what wood to use,
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Old 04-17-2014, 07:47 AM
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it's more about internal temp than time

Rare
120 to 125 degrees F
center is bright red, pinkish toward the exterior portion

Medium Rare
130 to 135 degrees F
center is very pink, slightly brown toward the exterior portion

Medium
140 to 145 degrees F
center is light pink, outer portion is brown

Medium Well
150 to 155 degrees F
not pink

Well Done
160 degrees F and above
meat is uniformly brown throughout
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Old 04-18-2014, 08:37 AM
ChiroSmoke ChiroSmoke is offline
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Question Timing

I am trying to get a sense of how long so I can time Easter dinner,I am shooting for medium rare, Ive heard about pulling it at 110-115 deg and searing it over the hot coals for a nice crust, any thoughts.?
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Old 04-18-2014, 10:21 AM
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i'd cook it to at lease 120 to make sure it's done enough...you could always sear to enhance the crust...good idea
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Old 04-18-2014, 12:39 PM
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Heard on another list Aldi has them for 6.99 a pound. We have a thing about eating dead sheeps around theses parts...but sure some might like it perhaps. I gave it a fair test back in the real early 70's. Come out real musky and stunk up the whole neighborhood. Bon apetit.
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Old 04-18-2014, 12:55 PM
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Quote:
Originally Posted by bigwheel View Post
Heard on another list Aldi has them for 6.99 a pound. We have a thing about eating dead sheeps around theses parts...but sure some might like it perhaps. I gave it a fair test back in the real early 70's. Come out real musky and stunk up the whole neighborhood. Bon apetit.
Same here BW, no lambs, sheep, or goats at the Casa De Luke either. They have to slather it down with all that mint jelly to kill the funk... Each to their own I guess...
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Old 04-06-2017, 01:20 AM
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Interesting recipe. maybe I will try that out
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