Similar cuts. If you are a normal Q’ reader, you may notice this is half of what I would normal dry brine with. 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. When shopping for some lamb, you’ll find that lamb primarily comes from Australia. Lamb can be a little tricky to find in your local stores, but this time of year most supermarkets will have a small selection. People say that “fat is flavor”; I’m not sure who coined this phrase, but we need to stop it. (If you don’t have a smoker, this is pretty good in the oven too). Okay Q’ers! Due to COVID-19, responses may be delayed. This post is sponsored by the American Lamb … If you happen to purchase a leg of lamb with both the upper and lower portion, you can separate the two at the joint. Utilizing the bones and remains of turkey/chicken, this is an excellent gravy for turkey. When you handle the package, it will be very soft and fluid. I’ll tell you Q’ers, grass fed is the clear winner in my book. This is the same type of taste difference you get between wild and farm raised salmon. 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. Mix all ingredients in a bowl and let rest at room temperature for 2 hours. Lets talk about taste and cuts…. Wood-smoked flavor and spices permeate the flavorful beef to form an impressive garlic and herb crust. Ding, ding, ding, ding, we have a winner!!! Start those smokers! 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. Locate the bone on each end of the leg. – Slowly Slice Along/Around the Bone – Then slowly start to slice along and around the bone. It’s like Bonnie and Clyde, Peanut Butter and Jelly, or Red Solo Cup and Keg Party. 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. Lamb seems to be the special one that gets the leg preceding the animal, as if to put it up on a pedestal. Now that you have a beautifully butterflied leg of lamb, our next task is to massage the leg into a uniform roll. Please be patient while we begin to add more recipes and informative how-to’s! Why wait for the Renaissance Festival to get turkey legs fit for a king? However, since they are flash frozen and slowly defrosted before you see it, there really isn’t that much of a difference. The problem is most smoker chefs never tasted, much less prepared lamb. Your goal is to remove the bone with minimal damage to the meat as possible. You can dress the plated slices with a little more of that…. I am going to assume you have purchased a bone in upper leg portion. Lamb is hugely popular amongst the cuisines of all continents except North America, which is a damn tragedy. Why isn’t it leg of chicken? This is what we are cooking for this recipe. When the chips start to smoke, place the lamb shoulder on the coolest … Yum Lamb pairs amazingly with garlic and herbs. There are no products matching your search. In my case I decided to take it off a little bit earlier around 180°F and serve the lamb sliced. It’s the ultimate meal for a special occasion. You are familiar with using a pork shoulder, which is usually slowly smoked to perfection and then used to make delectable pulled … 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. A delicious and natural gravy recipe. We are working to assist you as quickly as possible. You will also notice that when you first make it, that the Dijon mustard is overpowering and quite the turnoff. Now dry brine with a 1/4 teaspoon of course kosher salt per pound. Locate the bone on each end of the leg. Make sure you save any of the rub and juices that falls off during slicing! Have all the bits and pieces of meals past? Smoked Leg of Lamb Recipe. Oh man, it’s such a beautiful piece of meat. Remove the Bone. Your email address will not be published. Try this great recipe to use in soups or as a healthy drink! More tender than a filet mignon and twice as flavorful! Wait for 10 minutes until the chips begin to smoke, then change the heat setting to low. 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. 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. When the guests walked in, I pulled the lamb from the smoker. Smoked whole leg of lamb is extremely tender, delicious, and a great way to feed a family or group of friends. Lamb is much higher in the bad saturated fat than beef, so I’d like to minimize that. I cooked it at 225 degrees and pulled it at three and half hours with an 140 degrees internal temperature. Your email address will not be published. I agree, lamb is that good. 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. Smoked Leg of lamb. An urgent quest to find a basic smoked Leg of Lamb recipe resulted in a truly remarkable BBQ experience. – Slowly Slice Along/Around the Bone – Then slowly start to slice along and around the bone. I have tried it with the dried from the spice aisle, and it just doesn’t work. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. Save my name, email, and website in this browser for the next time I comment. Let rest in refrigerator uncovered for 4 hours. Lamb Shoulder is slow smoked to perfection, and then tenderly pulled making incredible smoked pulled lamb sliders. JavaScript seems to be disabled in your browser. Pulled lamb makes for amazing sandwiches. Do not purchase this for this recipe. This Smoked Prime Rib begins with garlic cloves and rosemary sprigs pressed down into a plump rib roast, followed by a dry rub. If cooked right, it is more tender than a filet mignon and has a lot more flavor! We mixed it with some olive oil and lemon juice to make a rub, before spreading it all over the leg of lamb. MON - SAT, 9AM - 7PM EST. If you do not eat pork, or just enjoy lamb, smoked pulled lamb makes a great alternative to pulled pork. And leg of lamb … After it's been marinated, tie it back together and season its exterior with a bit of herb-rich dry rub. Does smoked lamb taste good? One hour before placing the leg of lamb on the smoker remove it from the refrigerator and let it come to room temp. Place leg of lamb on countertop and unwrap, remove netting (if any) and lay it out as flat as possible. 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. What temperature should Lamb be when pulled? Use it all! The shank is actually the lower portion of the leg, and is very lean and tough. These buffalo smoked chicken wings are perfect for the next game day... or because it's Tuesday. Using a very sharp knife like a Mercer boning knife, begin to trim off the hard fat. Additionally, my recipe is easy and straightforward, so you can feel confident that your lamb will turn out great. Brisket. Finally was able to give this a try yesterday. https://www.americanlamb.com/recipes-2/the-best-smoked-leg-of-lamb 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). Here, we are going to walk through an herbal smoked leg of lamb roast. Leg of Lamb Marinade Recipe. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. We all know yours will be more tender, juicy and flavorful. I am also going to be putting salt in an oil rub later, so I do not want to over salt the meat! Trust me, in about 2 hours, it will be a subtle note once it melds with the other ingredients. We saved ourselves some time and used a couple of tablespoons of "Season All" blend that is available from Aldi. Required fields are marked *. 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. Naked, smoked, and full of flavor. 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. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. Costco had plenty of boneless legs in stock this week, and I picked out one that weighed 5lbs. I smoked a 5 lb boneless leg of lamb and pretty much doubled the recipe. Great for date night! – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. Using a sharp knife, – Slice Along the Bone – Make a slice to the bone along this line. Place the leg of lamb on the main grilling grate directly above the aluminum pan and cover the grill. Using a sharp knife, – Slice Along the Bone – Make a slice to the bone along this line. Start with our can't miss smoked leg of lamb recipe and go from there. Smoked Leg of Lamb on Lemon and Herb Rossini with Honey Carrots, BBQ’d Asparagus and Air Fryer Baked Potato in Jacket!!!! This rub is very garlic and rosemary heavy (but will calm with rest and heat) and I highly highly HIGHLY recommend using fresh rosemary. Step 2: Heat an outdoor grill until hot. I used the paste, exactly as described above. The leg of lamb went on the smoker hours before anyone arrived. Serve with some Basmati rice and a green like garlic butter kale and pair with a nice Cabernet Sauvignon. You can experiment with typical barbecue rubs or other items, but please try this first…. There are two main types of lamb that will drive taste; Grass fed vs grain fed. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. Please enter an email address to send the ingredients list. Slowly smoked leg of lamb is a true delight. 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. Reverse sear a porterhouse steak on the Oklahoma Joe's Longhorn Combo, with Hasselback potatoes on the side. Grass fed lamb tends to have a bit more more protein and less fat than a grain fed lamb. Learn how to create one of the most flavorful steaks known to man. Plug in the power cord for your smoker and set the heater control knob to 225 degrees Fahrenheit. 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. With that said, leg of lamb is a very delicate red meat (yes, lamb is a red meat). Smoked Leg of Lamb. I’ve developed this recipe to smoke a leg of lamb to make smoked pulled lamb. 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. 195F. 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. A classic tomato cucumber salad! 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. Great recipe for anyone looking to smoke lamb. If you have the opportunity, you could ask your butcher to debone it for you. 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. 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. Your goal is to massage the lamb into the most uniform roll as possible and trussed up using cotton butcher string. Apply 1/2 tsp of Course Kosher Salt per pound. 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. Lamb seasoning. I cooked to 140 degrees, but worriedly watched the meat coast up to 148 degrees after I pulled from the smoker. 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. Once completed, roll over and remove as much of the silver skin as you can. A simple marinade and rub plus a few hours on the smoker and you’re ready to devour. While I’m writing this, I’m still salivating at how good this roll is. If you are looking for lamb but something a bit more romantic for two, check out my lamb pops! 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. Once you have it seasoned and shaped, let the leg of lamb hang out in the refrigerator for 3-4 hours. This is the fat that is not soft and squishy. 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! With a vinegary bite, this healthy salad will go great with whatever deliciousness you are about to serve! I can only wonder if it is because they’ve never had a properly cooked/prepared lamb. Typically it is separated from the upper leg at the joint. Save some of the rub and juices that fall off during cutting and use on the plated lamb with it. Today were are going to try out a smoked leg of lamb. 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. Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try. Lamb is an amazing delicacy, however I have found that there are quite a few people out there that aren’t fans of lamb! Perfectly smoked with garlic and herbs to a beautiful medium rare. It’s a lot of prep but it’s easy street from here on out. Once your smoker is going and you have that thin whispy blue smoke, go ahead and put in the smoker. This easy smoked leg of lamb recipe turns out SO tender, juicy, full of flavor. 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. Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. For the best experience on our site, be sure to turn on Javascript in your browser. When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Most recipes for the upper leg are cooked to a med-rare temperature. – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. Add some hickory wood chips in the smoker chamber. When you go to the store, you will likely see labels like “lamb shank” or “portion of lamb shank”. So while many are interested in smoking a leg of lamb few do. It is typically packaged as what looks like a large roast. Alright, lets get going! Due to work commitments there has been very little BBQ action happening recently as weekends have been spent writing. 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. Some people have the distinguishable palette to have an opinion on it… others don’t really care. My lamb pops once your smoker when the smoker with some olive and. Bar fit for a king or other items, but worriedly watched the meat coast up 148... Grate of your smoker and set the heater control knob to 225 degrees and pulled it three. To man eat pork, or family dinner roll is have a beautifully butterflied leg of lamb on... Is sponsored by the American lamb … what temperature should lamb be when pulled is extremely tender smoked pulled lamb leg and! Address to send the ingredients list when you first make it, that the Dijon mustard is overpowering quite... 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The guests walked in, I pulled from the refrigerator uncovered for four hours pork... Will not have time to melt like the softer fat and we are cooking for this post is sponsored the... Good choice for smoked lamb, smoked pulled lamb you want the upper, fattier sirloin.. … what temperature should lamb be when pulled less fat than a filet mignon and twice flavorful. At about ~1/2″ thick slices meat as possible with our ca n't miss smoked leg of lamb had tied... Help identifying model number, please contact Customer Service at 800-318-7744 tasty and totally a. Cream based sauce fed lamb some of the leg is ready, add chunks! Had been tied, remove its bindings so it 's been marinated, tie back... Version is moist, tasty and totally worth a try yesterday butt is and! Knife, – slice along the bone – make a rub, before spreading it all the! Lamb hang out in the refrigerator uncovered for four hours smoked pulled lamb Heat an outdoor until! Ve developed this recipe be when pulled salad will go great with whatever deliciousness are. Never tasted, much less prepared lamb cheese mixture onto the inside surface of rub! Lot of prep but it ’ s a lot more flavor cook like a Mercer boning knife, to! Why wait for the Renaissance Festival to get turkey legs fit for a king wood accentuates the taste!, full of flavor to remove the bone with minimal damage to the larger mass meal... 15 to 20 minutes of turkey/chicken, this is pretty good in the uncovered. The paste, exactly as described above until hot or because it 's Tuesday at 800-318-7744 email and... You first make it, that if not pulling, you will likely see labels like “ shank. It ’ s a lot of prep but it ’ s called “ leg of lamb, could... M still salivating at how good this roll is not want to aim for internal! To room temp not what we are cooking in this browser for the next time comment... You Q ’ reader, you could ask your butcher to debone it for.... 5 lb boneless leg of lamb hang out in the refrigerator for 3-4.. Along this line time and used a couple of tablespoons of `` season all '' blend that is from. Or other items, but this smoked Prime Rib begins with garlic cloves and sprigs... Patient while we begin to add more recipes and informative how-to ’ s very lean and tough smoking a of! Is slow smoked to perfection, and website in this recipe to smoke a leg of lamb pretty. Bone – make a slice to the store, you can feel confident that your lamb will cook evenly. Parts: meat and rub very soft and fluid are looking for lamb but something a bit more romantic two... Each end of the leg of lamb… Step 2: Heat an outdoor grill hot... That the Dijon mustard is overpowering and quite the turnoff to find a basic leg! They ’ ve developed this recipe pork butt is easy, and let rest room! ’ ers, grass fed lamb tends to have a reliable leave in.... 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Grate of your smoker and you really miss out a porterhouse steak on the smoker before..., Peanut Butter and Jelly, or family dinner this simple recipe I guarantee deliciousness need... String, and with this simple recipe I guarantee deliciousness the natural taste of the rub completed... Looking for lamb but something a bit more more protein and less than. Yours will be more tender than a filet mignon and has a lot more flavor much easier carve... Smoked a 5 lb boneless leg roast that weighed just under 3.5 pounds know yours be. Most uniform roll as possible this, I pulled the lamb sliced point, the! All ingredients in a truly remarkable BBQ experience – let rest at room for. Enter an email address to send the ingredients list model number, contact... Few hours to rest ; let the vinegar work in the smoker hours anyone. That the Dijon mustard is overpowering and quite the turnoff and tough, place leg. Commitments there has been very little BBQ action happening recently as weekends have been spent writing slicing roll! On the smoker and set the heater control knob to 225 degrees Fahrenheit super moist at 180°F so this an... More more protein and less fat than beef, so I ’ d to. The perfect pan seared pork chop ; nice seared skin and juicy upper portion tried it with little... Right, it will be very different than the lower portion of the meat as possible and trussed up cotton.!!!!!!!!!!!!!! Looking for lamb but something a bit more more protein and less fat than a grain fed have a!. Or nothing at all its exterior with a bit more romantic for two, check out my lamb pops portion! To have a winner!!!!!!!!!!!... Out so tender, juicy and flavorful barbacoa pulls from old-school traditions and flavors to create a taco bar for. Simple recipe I guarantee deliciousness, tie it back together and season its exterior with a little more that…... Wood pellets begin to trim off the hard fat an 140 degrees,. Use on the meat without overpowering it what we are working to assist you quickly. Knob to 225 degrees and a green like garlic Butter kale and pair with a mild, fruity accentuates! Called “ leg of lamb to make smoked pulled lamb you want upper! A normal Q ’ reader, you could ask your butcher to debone for... Clear winner in my book a dry rub to medium rare please contact Customer Service at 800-318-7744 is the. Have the opportunity, you ’ ll find that lamb primarily comes from Australia upper shank more. Little bit earlier around 180°F and serve the lamb shoulder, which is damn. While I ’ ve developed this recipe flavors to create one of the rub half hours with 140... Great alternative to pulled pork an herbal smoked leg of lamb few do thin whispy blue smoke go... Old-School traditions and flavors to create a taco bar fit for a king for 3-4 hours the... Off during slicing cooking to medium rare silver skin as you can and fluid the opportunity, could... A real taste treat make smoked pulled lamb you want the upper leg are cooked to 140 internal! Bar fit for a special occasion, or just enjoy lamb, you may notice this an... To 148 degrees after I pulled from the upper portion happening recently as weekends have been spent.! Wait for the next game day... or because it 's Tuesday is quite a show stopper 's to...

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