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Rosemary smoke infused lamb leg

MrWigan
MrWigan Posts: 104
in Lamb

Been wanting to try this for quite some time.  I put slices of garlic into the lamb and then made a salt and rosemary crust before putting what felt like most of a soaked rosemary bush onto the coals.  Smoked the leg for nearly two hours Mrs Wigan has to have well done :-(

The lamb despite being well done was so tender and worked really well. 

Large BGE, Mini Max

Wigan, UK

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Comments

  • Photo Egg
    Photo Egg Posts: 12,134
    Looks great...really want to see a cut photo bad...
    Thank you,
    Darian

    Galveston Texas
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  • fishlessman
    fishlessman Posts: 33,418
    looks great. lambs pretty inexpensive right now, been cooking it the last few weekends, found if i buy boneless and cut it half way thru the cook i can get the thick end medium rare and the thin end medium well with a trex type cook.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    looks great.  lamb is fantastic, in this house's opinion.  even the kids love it.

    i found (accidentally) that drying the roast a day or so improves the browning of the fat.  we prepped the lag for easter a day early, and left it in the downstairs fridge unwrapped.  the fat dries a bit and crisps nicely.

    rosemary on the roast is always good too I think, kinda classic.  i would caution that people should try smoking with it a bit sparingly, maybe adding it as you go and trying a bit of the meat as it smokes.  rosemary is pretty piney and resinous, and some guests may not like it in large amount in the smoke.

    we do, and it looks like you do too.  but just offering a 'tread lightly' suggestion for anyone trying it first time.
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  • Griffin
    Griffin Posts: 8,200
    LOoks great. Now I want lamb.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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