Has anyone ever smoked lamb?

JAS_OH1

JAS_OH1

Forum GOD!
Joined
12 May 2020
Local time
3:15 PM
Messages
11,193
I'm thinking of smoking this leg of lamb I've had in the freezer for awhile (or having hubby do it) sometime soon. Any thoughts or input on seasoning, etc.?
 
Last edited:
I smoked a neck of lamb some years back. Unfortunately I can't really remember the seasoning. Only that it was real nice and tender as I got called away and forgot about it for hours. Smoker (WSM) did it's job :)
 
badjak said:
I smoked a neck of lamb some years back. Unfortunately I can't really remember the seasoning. Only that it was real nice and tender as I got called away and forgot about it for hours. Smoker (WSM) did it's job :)
Click to expand...
I've read about lamb neck but I've never seen it in the stores. Sounds yummy!

I've got the leg of lamb already though. I'm not sure what kind of wood I
should use. I like mesquite and hickory for beef, that might work?
badjak said:
Yes
My go to is rosemary, garlic and mustard (with a dash of chili pepper)
Click to expand...
But for smoking it? I don't want the seasonings to fall off...rosemary likely wouldn't adhere I'm thinking. But hubby doesn't like rosemary and I like it ok but not enough to insist on it.
 
JAS_OH1 said:
Did you do leg of lamb?
Click to expand...

Yes. That is pretty much the only cut of lamb I can get that will work on the rotisserie. It was a long time ago, so I don't recall what seasonings or smoke wood I used. I'm guessing rosemary was one of the seasonings, as I like it with lamb. The wood could have been hickory, pecan or apple. I never use mesquite (even though it grows wild in North Texas).

CD
 
I would actually be tempted to only very lightly season it and make a sauce or paste to use to your liking afterwards.
Let the smoke shine through.
I used mopani, which can be quite strong.
I use very little of it as I get local mopani charcoal, that quite often still has real woody bits in it.

I liked the lamb neck.
My neighbour at that time had lamb & sheep, and I got a whole sheep (slaughtered) and cut it up.
 
badjak said:
I would actually be tempted to only very lightly season it and make a sauce or paste to use to your liking afterwards.
Let the smoke shine through.
I used mopani, which can be quite strong.
I use very little of it as I get local mopani charcoal, that quite often still has real woody bits in it.

I liked the lamb neck.
My neighbour at that time had lamb & sheep, and I got a whole sheep (slaughtered) and cut it up.
Click to expand...

Mopani is a distant relative of mesquite. It looks similar, and grows in similar climates. It also has a very strong smoke flavor.

CD
 
You must log in or register to reply here.
Back
Top Bottom