After 30 years of not being able to have a grill, condo rules, I've finally
moved and got a new grill/smoker. Has an extra chamber on it's side to put
wood/charcoal in for indirect smoking or heating. It also has a rotisserie
attachment, so I thought I'd like to slow cook a leg of lamb on this
contraption! Which is the best, direct or indirect heat? About how long per
pound do I need to cook this until it's done all the way through? No rare lamb
for me! And finally what would be the best wood to use for smoking lamb?

"Tranch749" > wrote in message
...
>
> After 30 years of not being able to have a grill, condo rules, I've
finally
> moved and got a new grill/smoker. Has an extra chamber on it's side to put
> wood/charcoal in for indirect smoking or heating. It also has a rotisserie
> attachment, so I thought I'd like to slow cook a leg of lamb on this
> contraption! Which is the best, direct or indirect heat? About how long
per
> pound do I need to cook this until it's done all the way through? No rare
lamb
> for me! And finally what would be the best wood to use for smoking lamb?

click he http://www.fawnridge.com/ricky/lamb.txt

Lamb is pretty tender and benefits from roasting (375°+ ) rather than
smoking. Butterflied boneless legs are great grilled.

I recommend cooking it on the roto over direct heat, after seasoning with
plenty of garlic and rosemary, or oregano.

Internal temp of 135 for med-rare, 140 for medium.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Tranch749" > wrote in message
...
>
> After 30 years of not being able to have a grill, condo rules, I've
finally
> moved and got a new grill/smoker. Has an extra chamber on it's side to put
> wood/charcoal in for indirect smoking or heating. It also has a rotisserie
> attachment, so I thought I'd like to slow cook a leg of lamb on this
> contraption! Which is the best, direct or indirect heat? About how long
per
> pound do I need to cook this until it's done all the way through? No rare
lamb
> for me! And finally what would be the best wood to use for smoking lamb?

"Louis Cohen" > wrote in message
...
> Lamb is pretty tender and benefits from roasting (375$B!<(B+ ) rather than
> smoking. Butterflied boneless legs are great grilled.
>
> I recommend cooking it on the roto over direct heat, after seasoning with
> plenty of garlic and rosemary, or oregano.
>
> Internal temp of 135 for med-rare, 140 for medium.
>

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

> 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

Graeme... in London wrote:

> 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.

I think what you had was just poorly cooked. There's nothing about a lower
temperature smoking process that would make it come out that way. It
does sound horrible. It was probably a bad cut, poorly prepped, cooked
incorrectly.

- Start with a good cut
- Trim excess fat, especially hard fat (known as "fell")
- Sear it first
- Smoke at 250 F

Now as soon as those habaneros come out of the smoker I'm going
to put in a load of lamb shoulder.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Master Chef Richard Campbell" > wrote:
> > [ . . . ]
> 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.

Synchronicity! I had just had the doppler ultrasound on my legs a few days
before, after my MD noticed that my legs were swollen. Luckily no clot for
me, just a bunch of drug interactions.

I have to agree with and disagree with Graeme. I think you were fed a too
old lamb.[]

When I was a kid, Easter lamb was about 10 lbs.

> 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.
>
Now I'm Jonesin' for lamb. It's off to the Thai market to get some (frozen)
New Zealand lamb tomorrow. Thanks for the methodology, Maestro! Pics should
be up Sunday night, if' I don't ferget.

Omigawd, I wrote some in vernacular! Ah be gonna be plonked, fer shure!

--
Intuitive insights from Nick, Retired in the San Fernando Valley
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
If you can read this, thank a teacher.
If you can read it in English, THANK A VETERAN!