Lamb in Smoker

Discussion in 'Rusty's Grill' started by lostman, Apr 1, 2012.

  1. lostman

    lostman 500+ Posts

    Has anyone done a leg of lamb in the smoker? Searching the net there are a few recipes that look promising, but thought I'd see if anyone here has done one and what you did. I'd rather not fuss with tying, untying, and retying if possible, making a bone-in instead. Hubby got a smoker for Christmas and we have been enjoying chicken, ribs, and pork. We are ready for something new! Thanks!
     
  2. NB_LONGHORN

    NB_LONGHORN 500+ Posts

    Definitely spend some time marinating it if you are not going to take out the bone. At least 24 hours in the fridge is a good idea. keep the heat low and when the probe thermometer hits 145, yo are good to go. Let us know how it turns out.
     
  3. DallasCowpoke

    DallasCowpoke 500+ Posts

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