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Started By
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Anyone smoked leg of Lamb roast?
Posted on 4/15/19 at 11:17 am
Posted on 4/15/19 at 11:17 am
Results? How Gamey?
8
Posted on 4/15/19 at 11:30 am to Tiger Ryno
I've roasted (in the oven) a bone-in whole leg, and I've smoked several boneless. I couldn't tell a difference between the two in terms of "gamey-ness", and in both cases it's very mild. Keep in mind most of the gamey taste in lamb is found in the fat.
Posted on 4/15/19 at 12:10 pm to Tiger Ryno
I've smoked one. Bought the boneless leg at Costco. Came out very good. Not very gamey but you knew it was lamb when you ate it.
This post was edited on 4/15/19 at 12:11 pm
Posted on 4/15/19 at 12:32 pm to Tiger Ryno
They taste good, not gamey.
Don't overcook.
Don't overcook.
This post was edited on 4/15/19 at 12:34 pm
Posted on 4/15/19 at 12:37 pm to Tiger Ryno
Haven't smoked one, but I do want to try that. I've done sous vide on them, and those come out fantastic.
Posted on 4/15/19 at 12:41 pm to Tiger Ryno
No more or less gamey than any other way I have cooked it.
We have it every once in a while as the wife is a Brit and request it.
You did not ask but a tip is it must be wrapped fairly early if you are going low and slow as it tends to dry out, I have found roasting at around 350 works better for me though your use may vary.
Make a nice mint sauce to go along with it.
We have it every once in a while as the wife is a Brit and request it.
You did not ask but a tip is it must be wrapped fairly early if you are going low and slow as it tends to dry out, I have found roasting at around 350 works better for me though your use may vary.
Make a nice mint sauce to go along with it.
Posted on 4/15/19 at 12:51 pm to Tiger Ryno
If you expect everyone to like the flavor, you will be disappointed. My kids would not touch it. Too gamey....
Posted on 4/15/19 at 1:23 pm to Tiger Ryno
Many times on the green egg. Always fantastic.
Posted on 4/15/19 at 1:40 pm to GusMcRae
quote:
Many times on the green egg. Always fantastic.
Do you have a procedure? I'd love to see it. Bone in, whole leg?
Posted on 4/22/19 at 10:12 am to Aubie Spr96
So I smoked a 5 lb bone in leg of lamb roast yesterday and it came out fantastic.
I followed Malcom reeds procedure. Fresh thyme, rosemary, olive oil and garlic with salt and pepper. Let it sit overnight in the fridge with the herbs.
Smoked on the Yoder at 275 degrees until 140 internal temp. I mopped with red wine vinegar/herb mixture every 20 mins during the smoke. Total cook time was about 2 hr 20 mins. Let rest for 20 and sliced. Served with mint jelly. Was awesome.
I followed Malcom reeds procedure. Fresh thyme, rosemary, olive oil and garlic with salt and pepper. Let it sit overnight in the fridge with the herbs.
Smoked on the Yoder at 275 degrees until 140 internal temp. I mopped with red wine vinegar/herb mixture every 20 mins during the smoke. Total cook time was about 2 hr 20 mins. Let rest for 20 and sliced. Served with mint jelly. Was awesome.
Posted on 4/22/19 at 10:14 am to Tiger Ryno
Did smoking it help reduce some of the gamey taste of lamb? I'm not a huge fan of lamb but would be interested in trying this if it reduces the gamey taste.
Posted on 4/22/19 at 10:26 am to al_cajun
The herbs and smoke added some nice flavor but yes, it still tastes like lamb. It came out how I would expect a lamb roast to come out taste wise. Some people just don't like lamb.
Posted on 4/22/19 at 10:56 pm to KosmoCramer
quote:
Don't overcook.
And that's easy to do. It cooks fast even on a smoker.
Posted on 4/22/19 at 10:56 pm to Tiger Ryno
You got to have that honey for the money.
Posted on 4/23/19 at 6:43 am to Tiger Ryno
I smoke a leg of lamb every few weeks and we love it. Marinate with olive oil, a little acid (OJ or other), rosemary, thyme, garlic & whatever other fresh herb you enjoy. Remove from marinade, pat dry and season the shite out of it with Salt and pepper.
Indirect heat at 250-350. Remove at internal preferred temp, and sear over direct heat until chargrill is achieved.
I personally remove mine at 138-ish and sear over charcoal until a strong crust is formed.
Rest for 25 minutes wrapped in butcher paper and slice to serve with Rosemary garlic butter mash potatoes.
We use leftovers for tacos.
Indirect heat at 250-350. Remove at internal preferred temp, and sear over direct heat until chargrill is achieved.
I personally remove mine at 138-ish and sear over charcoal until a strong crust is formed.
Rest for 25 minutes wrapped in butcher paper and slice to serve with Rosemary garlic butter mash potatoes.
We use leftovers for tacos.
Posted on 4/23/19 at 8:12 am to Lookin4Par
I thoroughly enjoyed all of the pics posted in this thread
Posted on 4/23/19 at 8:15 am to Lookin4Par
Any wood preference for this?
Posted on 4/23/19 at 8:51 am to Lookin4Par
Since you cook lamb often have you ever tried to make beef gyros? I am interested in using lamb to make gyros and have been interested in finding the right blend of seasonings to do this. Will your seasonings you mentioned in your post produce a good lamb gyro?
Posted on 4/27/19 at 1:31 pm to NOLATiger71
You’d have to google Greek seasonings. It doesn’t really taste like gyro.
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