Why wait for the Renaissance Festival to get turkey legs fit for a king? The shank is actually the lower portion of the leg, and is very lean and tough. For this post we focused on pulled lamb shoulder, which is very similar to leg of lamb. If you have the opportunity, you could ask your butcher to debone it for you. When the chips start to smoke, place the lamb shoulder on the coolest … Put the lamb in the refrigerator uncovered for four hours. Your email address will not be published. Smoked Leg of Lamb on Lemon and Herb Rossini with Honey Carrots, BBQ’d Asparagus and Air Fryer Baked Potato in Jacket!!!! Have all the bits and pieces of meals past? This post is sponsored by the American Lamb … Once completed, roll over and remove as much of the silver skin as you can. This is a sponsored post for the American Lamb Board, ... let the fat melt and baste the ten-pound leg of lamb until it was easily pulled apart. Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. Additionally, my recipe is easy and straightforward, so you can feel confident that your lamb will turn out great. For help identifying model number, please contact Customer Service at 800-318-7744. Using a very sharp knife like a Mercer boning knife, begin to trim off the hard fat. There are two main types of lamb that will drive taste; Grass fed vs grain fed. You will also notice that when you first make it, that the Dijon mustard is overpowering and quite the turnoff. You are familiar with using a pork shoulder, which is usually slowly smoked to perfection and then used to make delectable pulled … Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try. I am also going to be putting salt in an oil rub later, so I do not want to over salt the meat! However, since they are flash frozen and slowly defrosted before you see it, there really isn’t that much of a difference. You can experiment with typical barbecue rubs or other items, but please try this first…. Smoked pulled lamb however, is my take on it. This will be very different than the lower leg shank. You may have also heard of garlic/lamb strategies like creating slits in the lamb and inserting full or half garlic cloves into the slits and cooking… It does add a different profile, and every once in awhile you get a jolt of garlic, but I like a bit more of a uniform taste profile. The lamb will cook more evenly, be finished smoking quicker, and be MUCH easier to slice and serve. Lamb pairs amazingly with garlic and herbs. Note: if there are any large areas of meat, make shallow cuts into it so that you can lay it out flat.. Sprinkle a little of my original rub (purchase recipes here)onto the inside of the leg of lamb. In my case I decided to take it off a little bit earlier around 180°F and serve the lamb sliced. Some people have the distinguishable palette to have an opinion on it… others don’t really care. As a side note, I question why it’s called “leg of lamb”. Lets talk about taste and cuts…. Required fields are marked *. Slowly smoked leg of lamb is a true delight. For the lamb to keep its shape and cook evenly, I use 4 pieces of Butcher Twine to tie the leg of lamb into the shape of a roast. Smoked Leg of lamb. If you choose to smoke a boneless leg of lamb, unlike most meats, it will take longer to cook than a bone-in leg. When purchasing a leg of lamb… It still tasted super moist at 180°F so this is something you can definitely experiment with. Trust me, in about 2 hours, it will be a subtle note once it melds with the other ingredients. I’ve developed this recipe to smoke a leg of lamb to make smoked pulled lamb. But you bring up a great point, that if not pulling, you can totally cook like a steak. None of the commercial rubs seem to create the flavors I am looking for so it is one of the rare times where I make my own which is heavy on herbs, rather than ground spices. This is because we are not doing a full normal dry brine… There is plenty of moisture in this lamb and I am not keeping the dry brine on for more than 4 hours (although you can). After it's been marinated, tie it back together and season its exterior with a bit of herb-rich dry rub. So while many are interested in smoking a leg of lamb few do. – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. If your boneless leg of lamb had been tied, remove its bindings so it's easier to marinate. It’s like Bonnie and Clyde, Peanut Butter and Jelly, or Red Solo Cup and Keg Party. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. With a vinegary bite, this healthy salad will go great with whatever deliciousness you are about to serve! What temperature should Lamb be when pulled? I smoked a 5 lb boneless leg of lamb and pretty much doubled the recipe. Start those smokers! Today were are going to try out a smoked leg of lamb. Serve with some Basmati rice and a green like garlic butter kale and pair with a nice Cabernet Sauvignon. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. Now that you have a beautifully butterflied leg of lamb, our next task is to massage the leg into a uniform roll. – Slowly Slice Along/Around the Bone – Then slowly start to slice along and around the bone. Most recipes for the lower leg shank are low and slow with braising to internal temperatures greater than 190 degrees F and are pulled meat. Lamb is much higher in the bad saturated fat than beef, so I’d like to minimize that. Smoked pork butt is easy, and with this simple recipe I guarantee deliciousness! You either get too much of an overbearing rosemary flavor, or nothing at all. The lamb was a boneless leg roast that weighed just under 3.5 pounds. Rest – Let rest for at least 2 hours minimum. Leg of Lamb Marinade Recipe. I cooked to 140 degrees, but worriedly watched the meat coast up to 148 degrees after I pulled from the smoker. Okay Q’ers! Oh man, it’s such a beautiful piece of meat. This rub is very garlic and rosemary heavy (but will calm with rest and heat) and I highly highly HIGHLY recommend using fresh rosemary. Lamb can be a little tricky to find in your local stores, but this time of year most supermarkets will have a small selection. Lamb seems to be the special one that gets the leg preceding the animal, as if to put it up on a pedestal. For the best experience on our site, be sure to turn on Javascript in your browser. This is what we are cooking for this recipe. If you want a medium leg of lamb cook, pull the lamb off the smoker when the internal temperature is 145 degrees F. Once you pull the lamb from the smoker, let rest until the temperature is 145 degrees F internal for medium rare, or 150 degrees F for medium. Place leg of lamb on countertop and unwrap, remove netting (if any) and lay it out as flat as possible. A delicious and natural gravy recipe. For this prep: we are going to trim off the hard fat, ensure the fat cap is as slim as we can make it, butterfly and debone, roll, and brine. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. Like comparing pork shoulder to ham. Similar cuts. For the best experience on our site, be sure to turn on Javascript in your browser. A few weeks ago when I first set out to do pulled Leg of Lamb I found it rather difficult to find any relevant information on exactly how to do it. People say that “fat is flavor”; I’m not sure who coined this phrase, but we need to stop it. Once your smoker is going and you have that thin whispy blue smoke, go ahead and put in the smoker. Costco had plenty of boneless legs in stock this week, and I picked out one that weighed 5lbs. I am going to assume you have purchased a bone in upper leg portion. You can dress the plated slices with a little more of that…. Save some of the rub and juices that fall off during cutting and use on the plated lamb with it. Lamb has so much flavour, which is why it is one of our favourite meats to cook with, but some extra spices go a long way. More tender than a filet mignon and twice as flavorful! Lamb is hugely popular amongst the cuisines of all continents except North America, which is a damn tragedy. Great for date night! There are no products matching your search. We’ll go through the process of thawing, brining, injecting, rubbing, smoking this beautiful hunk o’ beef for 12+ hours, followed by carving it in the way to make it the most tender brisket you’ve ever had. We are working to assist you as quickly as possible. Locate the bone on each end of the leg. Smoked whole leg of lamb is extremely tender, delicious, and a great way to feed a family or group of friends. Here, we are going to walk through an herbal smoked leg of lamb roast. It may take some massaging to accomplish, but a uniform roll is the most important part to an even cook! Smoked Leg of Lamb is a real taste treat. Reverse sear a porterhouse steak on the Oklahoma Joe's Longhorn Combo, with Hasselback potatoes on the side. I used the paste, exactly as described above. Add some hickory wood chips in the smoker chamber. Cook lamb roll until a center internal temperature of: Let lamb roll rest on counter until a center internal temperature of: Remove string and slice into 1/2" slices and serve. or leg of turkey? I’ll tell you Q’ers, grass fed is the clear winner in my book. This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. One hour before placing the leg of lamb on the smoker remove it from the refrigerator and let it come to room temp. For pulled lamb you want to aim for an internal temperature of between 195° – 203°F. Fall into that group and you really miss out. Start with our can't miss smoked leg of lamb recipe and go from there. Remove the butcher string, and begin slicing the roll at about ~1/2″ thick slices. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. A smoked leg of lamb is cooked medium-rare when the internal temperature registers just over 135 F. At higher than 145 F it gets into medium territory and will begin to slowly dry out. Lamb leg is very fatty, full of flavor, and does very well with a low n slow cook, but it takes on smoke so well, that some might say too well, so go easy on the smoke! The hard fat will not have time to melt like the softer fat and we are only cooking to medium rare. Let rest in refrigerator uncovered for 4 hours. When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Applewood is a good choice for smoked lamb, although you can use any wood you prefer. With that said, leg of lamb is a very delicate red meat (yes, lamb is a red meat). Carrying it into the house is quite a show stopper. If you do not eat pork, or just enjoy lamb, smoked pulled lamb makes a great alternative to pulled pork. (If you don’t have a smoker, this is pretty good in the oven too). https://www.americanlamb.com/recipes-2/the-best-smoked-leg-of-lamb It is typically packaged as what looks like a large roast. Using a sharp knife, – Slice Along the Bone – Make a slice to the bone along this line. And leg of lamb … I cooked it at 225 degrees and pulled it at three and half hours with an 140 degrees internal temperature. Apply 1/2 tsp of Course Kosher Salt per pound. When you handle the package, it will be very soft and fluid. The upper shank cooks more evenly and is easier to carve. Once the lamb reaches the appropriate internal temperature remove it from the smoker, place it on a cutting board and let it rest for about 10 minutes. The perfect pan seared pork chop; Nice seared skin and juicy tender inside with a mustard and cream based sauce. We saved ourselves some time and used a couple of tablespoons of "Season All" blend that is available from Aldi. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to low. Finally was able to give this a try yesterday. We are going to cook to an internal temperature of 140 degrees F, so make sure you have a reliable leave in thermometer. This easy smoked leg of lamb recipe turns out SO tender, juicy, full of flavor. We mixed it with some olive oil and lemon juice to make a rub, before spreading it all over the leg of lamb. Naked, smoked, and full of flavor. Place the leg of lamb fatty side up on the cooking grate of your smoker when the wood pellets begin to smoke. Typically it is separated from the upper leg at the joint. Low and slow at 225 degrees and a nice hickory flavor. Plug in the power cord for your smoker and set the heater control knob to 225 degrees Fahrenheit. Your goal is to massage the lamb into the most uniform roll as possible and trussed up using cotton butcher string. Using a sharp knife, – Slice Along the Bone – Make a slice to the bone along this line. Perfectly smoked with garlic and herbs to a beautiful medium rare. Setup your smoker for indirect heat and maintain a temperature of 250 degrees F. While the smoker is warming up, go ahead and rub the lamb with the rub. Make sure you save any of the rub and juices that falls off during slicing! This is NOT what we are cooking in this recipe. The upper portion of the leg is the tender sirloin that is full of flavor and needs very little assistance in getting even more tender. MON - SAT, 9AM - 7PM EST. Save my name, email, and website in this browser for the next time I comment. Remove the Bone. We all know yours will be more tender, juicy and flavorful. Whereas the shoulder lends itself to pulled lamb in a similar way to a pork butt, smoked lamb leg roast is begging to be cooked to a perfect medium rare/medium. Great recipe for anyone looking to smoke lamb. Step 2: Heat an outdoor grill until hot. This lamb barbacoa pulls from old-school traditions and flavors to create a taco bar fit for a party! Due to COVID-19, responses may be delayed. Before and after!!! It’s the ultimate meal for a special occasion. Locate the bone on each end of the leg. Smoked Leg of Lamb Recipe. Does smoked lamb taste good? This is the same type of taste difference you get between wild and farm raised salmon. Pulled lamb makes for amazing sandwiches. At this point, you will likely find that there is a large hunk o’ meat on one side, and a slightly smaller hunk on the other, and it is separated by a thin layer of meat/fat. Alright, lets get going! A classic tomato cucumber salad! – Remove Tendons – Most of the time, the bone will hold onto the tendons, but investigate for whitish/blueish looking tendon material on the meat and carefully slice off. These buffalo smoked chicken wings are perfect for the next game day... or because it's Tuesday. Once you have it seasoned and shaped, let the leg of lamb hang out in the refrigerator for 3-4 hours. This finally got done in early June, so the first weekend afterwards it was time to make up for last time and try out something new. Place the leg of lamb on the main grilling grate directly above the aluminum pan and cover the grill. Reverse Seared Porterhouse with Hasselback Potatoes. Roll and truss into a uniform log. We are going to break the prep into two parts: Meat and Rub. Spread the cream cheese mixture onto the inside surface of the leg of lamb. If, however, you are imagining picture perfect slices for a holiday meal or fancy occasion, then you may want to opt for a bonless leg of lamb instead. Utilizing the bones and remains of turkey/chicken, this is an excellent gravy for turkey. I have tried it with the dried from the spice aisle, and it just doesn’t work. Use it all! Your goal is to remove the bone with minimal damage to the meat as possible. Both need a few hours to rest; Let the salt work on the meat, and let the vinegar work in the rub. This is the fat that is not soft and squishy. Want to use it to make chicken stock? Now dry brine with a 1/4 teaspoon of course kosher salt per pound. Why isn’t it leg of chicken? Learn how to create one of the most flavorful steaks known to man. Please enter an email address to send the ingredients list. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. The leg of lamb went on the smoker hours before anyone arrived. Try this great recipe to use in soups or as a healthy drink! It’s the perfect side of meat for any special occasion, or family dinner. – Slowly Slice Along/Around the Bone – Then slowly start to slice along and around the bone. Setup smoker or oven for indirect heat with an internal temperature of 250 degrees F. Apply all of the rub over the leg of lamb and place inside of smoker or oven. When the guests walked in, I pulled the lamb from the smoker. If cooked right, it is more tender than a filet mignon and has a lot more flavor! All I needed to do was to tent it with tinfoil and let is rest so the juices redistribute into the meat prior to cutting and serving. For leg of lamb, you want the upper portion! Lamb is an amazing delicacy, however I have found that there are quite a few people out there that aren’t fans of lamb! – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. Ding, ding, ding, ding, we have a winner!!! Very inconsistent… please use fresh. At this point you have a gourgeous lamb roll that has been dry brined for 4 hours and a garlic/herb rub resting for at least 2 hours. If you are a normal Q’ reader, you may notice this is half of what I would normal dry brine with. Mix all ingredients in a bowl and let rest at room temperature for 2 hours. Please be patient while we begin to add more recipes and informative how-to’s! Most recipes for the upper leg are cooked to a med-rare temperature. It cost $25 and I didn't think that was too bad at all. 195F. JavaScript seems to be disabled in your browser. Since I found the lamb loin chops a couple of weeks ago at Costco, that was going to be my first stop. I can only wonder if it is because they’ve never had a properly cooked/prepared lamb. Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Grass fed lamb tends to have a bit more more protein and less fat than a grain fed lamb. Allow the leg of lamb to cook for approximately 1 hour until it reaches an internal temperature of 140 degrees in the thickest part of the lamb for medium rare. While I’m writing this, I’m still salivating at how good this roll is. Your email address will not be published. Due to work commitments there has been very little BBQ action happening recently as weekends have been spent writing. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix. Drain wood chunks, and place on hot coals. It’s a lot of prep but it’s easy street from here on out. The Rub:Mince the Garlic – 10 clovesRoughly Chop the Rosemary – 3 tablespoons , Remove rosemary from the stems and roughly chopMix – Mix in the oil, mustard, salt, pepper, garlic, and rosemary. Everyone was very happy with it. If you happen to purchase a leg of lamb with both the upper and lower portion, you can separate the two at the joint. When you go to the store, you will likely see labels like “lamb shank” or “portion of lamb shank”. Do not purchase this for this recipe. Lamb seasoning. So getting fresh lamb, never frozen, might be a challenge unless you are raising your own lamb or your local butcher has access to local farmers. Yum This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. The 8 degree coast was probably due to the larger mass. It will literally knock your socks off. If you are looking for lamb but something a bit more romantic for two, check out my lamb pops! An urgent quest to find a basic smoked Leg of Lamb recipe resulted in a truly remarkable BBQ experience. I agree, lamb is that good. A simple marinade and rub plus a few hours on the smoker and you’re ready to devour. The problem is most smoker chefs never tasted, much less prepared lamb. Brisket. When you handle the package, it will be very firm, and look more like an actual leg. How to Add Moisture Before and During Cooking, 1 5-7 pound leg of lamb, bone-in, 1 handful cherry or apple wood chunks, 1 cup olive oil, 6 tablespoons lemon juice, 1/4 cup Dijon mustard, 10 garlic cloves, 12 rosemary sprigs, 12 thyme sprigs, 4 shallots, 1/2 cup kosher salt, 2 tablespoons black pepper. Smoked Leg of Lamb. When shopping for some lamb, you’ll find that lamb primarily comes from Australia. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. Lamb Shoulder is slow smoked to perfection, and then tenderly pulled making incredible smoked pulled lamb sliders.

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