Low-and-slow leg of lamb

Barbes

Has anybody any experience with these recipes that do leg of lamb at around 250 for 10-12 hours? Advice welcomed.

BENTE

here is one that you do low and slow:

Lamb, Leg, Martini


1 6 lb leg of lamb
MARTINI PASTE:
1/2 medium onion, chopped
10 cloves garlic
juice and zest of one lemon
3 Tbs gin
2 tsp kosher salt
1/4 cup olive oil
MARTINI MOP (OPTIONAL):
1 cup gin
1 cup beef stock --
2/3 cup water
juice of one lemon
2 Tbs olive oil



1 The night before, prepare paste. In food processor, combine the onion, garlic lemon, gin and salt and process to combine. Continue processing, pouring in the oil until a thin paste forms.
2 Generously spread the paste on the lamb. Place lamb in plastic bag and refrigerate overnight . Prepare smoker bringing temp. to 200-220F. Remove meat from icebox let sit at room temp. for 30 min. Mix mop (if you plan to baste) and warm over low heat.
3 Transfer lamb to smoker. Cook 35-40 min./lb. until internal temp. is 145F for rare-med. rare. Baste meat w/mop every 45-50 min. in wood-burning pit, or as appropriate for your style smoker. Remove lamb and let sit 10 min. Slice and serve warm or chilled.
4 TIP: Leg of lamb is best when lightly smoked... in a water smoker. But other types will yield pleasing results. If using a wood-burning pit, wrap the lamb in foil after the first hour!
5 TIP: Use coarse kosher salt. The mild flavor won't over-power the dish.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Source: BBQ List

fishlessman

overpowering mutton flavor, if you like that taste then yes it works, if you dont, roasted lamb rare to medium rare is the way to go. its just my opinion as there are folks that like the taste of mutton. heres one i did a couple years back, i did it because i was told you cant get a leg of lamb to pull. it pulls more like beef pull and it needs a foil stage with some liquid like seltzer and vinegar. much better things to try with the lamb, makes a great roast, sfeeha lamb pies, did a stew served over rice with appricots and prunes that was killer, but low and slow doesnt do it for me with lamb.

http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=106395&catid=1

thirdeye

You bet. I have good luck with lamb and cook it often. I would not try it if you have real lamb as in very young lamb, but if you have larger cuts from say a yearling, go for it. Like fishlessman mentioned stay away from the 2 year old or anything labeled mutton, unless you are into strong flavors. BTW, I like the addition of gin in BENTE's recipe, but it might be overkill for me as I also have been known to do some self-basting with the same stuff.

Anyways the best is when you quarter up a yearling lamb





Here is a shank end cooked on the Egg.



Although lamb is somewhat greasy, some of the "off" flavors that some folks object to comes from the fats, so trim the thick stuff off. Since I'm trimming, I use a mop that has oil in it. This insures flavor and moisture. We jokingly refer to it as sheep dip. A local joke, since we have a lot of sheep hereabouts.

Sheep Dip

1 – Beer
½ cup cider vinegar
1/3 cup water
1/3 cup apple juice
1/3 cup canola oil
1 diced onion
3 cloves of garlic – minced
1 tablespoon Wooster
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon cayenne

Heat until dissolved, mop as needed.