re: Update: Boneless Leg Of Lamb

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I would because I don't think it really needs the lower longer cook. I kept mine a little pink in the middle and felt the doneness was perfect. Really benefited from the smoke and charcoal. Felt it took some of the gameiness out of it. I like the lamb taste but might be more palatable to others eating it.

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Sounds like excellent advice. I love lamb, especially rack of lamb, but good gosh it’s expensive even on sale. I know rack of lamb is not a leg but I cook my lamb chops at 450 degrees to render the fat so I’m not surprised that a more hot and fast smoke is desirable for the leg of lamb. I prefer mine mid rare on those chops so pink as you described sounds about right on the leg. By chance do you remember a guesstimate on how long it took to smoke your leg? I think lamb is an acquired taste because most Americans don’t eat it. The gaminess doesn’t bother me one bit. However, I’ll heed your advice because my kids and wife would probably find it more palatable as you mentioned. I’ll smoke it tomorrow and I’m excited to try it.