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Leg of Lamb - Smoker or Oven?
Posted on 4/8/23 at 1:04 pm
Posted on 4/8/23 at 1:04 pm
Bone in leg, I think 8lbs. I have fresh rosemary, thyme, and garlic. Salt, pepper, onion, etc.
225 in smoker? 350 in smoker? 375 in oven? Debating this in my head. Not roasting any veggies. But will have Mac n cheese in one oven. Weather should cooperate. I usually cook lamb to medium rare, grew up eating it well done lol.
How do y'all baws and bawettes prepare your lamb?
225 in smoker? 350 in smoker? 375 in oven? Debating this in my head. Not roasting any veggies. But will have Mac n cheese in one oven. Weather should cooperate. I usually cook lamb to medium rare, grew up eating it well done lol.
How do y'all baws and bawettes prepare your lamb?
3
Posted on 4/8/23 at 1:08 pm to pressurized
Neither.
Roast it over charcoal alone. You'll get a better flavor than the oven and honestly, not everything should have wood added to it.
I think for lamb, charcoal alone is perfect.
Roast it over charcoal alone. You'll get a better flavor than the oven and honestly, not everything should have wood added to it.
I think for lamb, charcoal alone is perfect.
Posted on 4/8/23 at 1:47 pm to pressurized
Smoke or grill. Rotisserie is great for boneless. I've always enjoyed smoked bone-in leg the most.
Posted on 4/8/23 at 2:15 pm to pressurized
What happened to plain grilling or roasting with charcoal or wood?
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