Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

anybody ever smoke a leg of lamb?

Paddy-boyPaddy-boy Posts: 4
edited 11:16PM in EggHead Forum
I'm looking to smoke a whole leg of lamb, bone in. Looking for a good recipe, kentucky barbeque-style if possible. Need to know what woods to smoke with too. The more traditional, the better!


  • ChrisCChrisC Posts: 107
    Paddy-boy,[p]How about this one???
  • fishlessmanfishlessman Posts: 22,993
    <p />Paddy-boy,
    this looks like the recipe your looking for. it uses a shoulder however, which is probably better for what you want to do. ive done something like this with the leg and its important that you wrap it when the internal hits about 170 degrees with foil and add the mop or some seltzer water and then continue cooking. this is what it looked like with a leg and the foil wrap after pulling it.

    [ul][li]kentucky lamb[/ul]
  • Paddy-boyPaddy-boy Posts: 4
    ChrisC,[p]Superb!! Any thoughts on brining before smoking? While the square cut looks great, me and my beer-soaked pals are into quantity, so a leg will probably do the trick.
  • nice touch with the pint of guinness.... why the concern about wrapping foil after internal temp hit 170? did the outside meat overcook? did you consider brining, or does that even make a difference?
  • Wise OneWise One Posts: 2,645
    Paddy-boy, are you absolutely tied into the bone-in? I like to take a leg and remove the bone, splay the meat out as much as possible and flatten as much as possible to get it approximately rectangular in shape. Then splash it with a bit of the Kentucky nectar (bourbon)and cover with basil and mint leaves. Roll it up and tie it with butcher twine and cook over medium heat (350) until you get about 145-150 internal. Let it rest a bit and slice it about an inch thick. Don't know if this is "Kentucky BBQ" style but it certainly gives you a "Kentucky Mint Julep Lamb Roast"

  • MarvinMarvin Posts: 515
    Try this one. It is for a shoulder, but will work for a leg. Have fun!

    [ul][li]Lo-n-slo lamb (Meshoui)[/ul]
Sign In or Register to comment.
Click here for Forum Use Guidelines.