Smoking Lamb?

Unknown

Has any one ever tried smoking lamb? If so what is the best way to do it?

Unknown

Wade,
What kind of lamb? [p] I have done legs stuffed without bone, rack of lamb popsicals and chops. If you have access to fresh rosemary it is great and the twigs make wonderful smoke flavor. Here is one recipe.
[ul][li]http://playingwithfireandsmoke.blogspot.com/1993/02/lamb-stuffed-shoulder.html[/ul]

Michael B

Wade,
Butterfly Leg of Lamb [p]1 5- to 6- pound leg of lamb [p]Marinade:
1 or 2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon fines herbs
1/2 teaspoon pepper
1/2 teaspoon dried thyme, crushed
1/4 cup grated onion
1/2 cup salad oil
1/2 cup lemon juice [p]The day before:
Bone leg of lamb and slit lengthwise to spread flat like a thick steak.
Thoroughly mix remaining ingredients in a blender.
In a glass baking dish, in the refrigerator, marinade meat overnight, turning a couple times.
Remove meat and heat remaining marinade on stovetop.
Insert two long skewers through meat at right angles.
Roast over medium coals 1 & 1/2 to 2 hours turning every 15 minutes ‘till medium done, basting at each turn.
Allow to rest 10 minutes then remove skewers and cut across grain. [p]
I marinade this in a plastic baking bag with all the air squeezed out, so I don't worry about turning.
I cook this in the Egg at 350 degrees, turning and basting every 30 minutes, to medium.