> I've got to back Louis up on this. I've never smoked lamb personally, but
> did attend a New Years Eve party put on by a Norwegian friend a few years
> ago. Smoked Lamb was served just before midnight, which seemed to be a
> Norwegian custom, and I can honestly say that it was vile. The fat had not
> rendered and every mouthful left a clawing fatty residue that was not at
> all
> pleasant.
>
> Don't smoke it is my advice.
>
> Graeme
>
>

Hi there,

Just got out of hospital after they found a blood clot in my leg after ankle
surgery. They found it just hours after Nick told me about the possibility
of having one. I hope this makes sense. I have to agree with and disagree
with Graeme. I think you were fed a too old lamb. You need a young lamb to
smoke say 6-9 months old. They have lots of coligen and not much fat yet. As
they get older say 9-18 months they add fat. I have always called these
spring lambs. They are great until late autumn. I have smoked lamb for my
birthday Nov 11 but never later than that as they tend to fatten up. After
they fatten up you need to marinate them and grill them. Or stew them.

I guess that I should also explain my lamb smoking method. I start very hot
400º F and then let things cool down to 225 to 250º F until it reaches 140º
F in the thickest part of the legs. I rotistere it and baste with rosemary
olive oil.

Hope this helps.

Chef