> wrote in message
...
>I need help from any of the ovine experts frequenting this newsgroup.
> One of the local butchers has fresh NZ bone-in lamb legs on sale for
> $3.29/lb.
> I've never smoked a lamb leg before but, at that price, perhaps it's
> time to give it a try.
> Is it something that lends itself to smoking?
> Any recommendations on time, temperature and wood?
> I do have a remote reading probe type thermometer that I use on some
> cuts of pork & poultry and assume it would work for lamb as well.
> As to wood, I have cut and seasoned hickory, oak, maple, mulberry,
> apple, peach, plum and cherry. Also a couple of bags of store bought
> mesquite chips but, I'm not fond of the flavour they impart.
> Thanks in advance for any suggestions.
>
> Ross.
> Southern Ontario, Canada.
> 43º 17' 26.75" North
> 80º 13' 29.46" West
> To email, remove the "obvious" from my address.
>
>
Bone in leg of lamb is one of the greatest dishes in the world. It should
always be "bone-in".

1. Trim all of the "fell" or connective tissue on the surface so nothing
but meat is exposed.
2. Make vertical slits in the leg about 1-1.5" apart and insert slivers
of fresh garlic and fresh rosemary. Both have a unique affinity for leg of
lamb.
3 Apply kosher or sea salt to the lamb, then olive oil, and wrap it in
cling wrap for 4-24 hours.

Make an indirect fire on the Weber. Brown the leg directly over intense heat
as quickly as you can, just a few minutes on each side. Then roast
indirectly it at a low temp[325 at most ] until the meat temp. is 115F, no
more. It's very important to not overcook and it's very important to rest
the meat following. I usually roast to 112F and take it off the heat. Then
rest it for 20 minutes and serve.

Ed