The trick is to smoke the meat and not make the meat smoke
BEGINNER'S BARBECUE LEG OF LAMB
Date:February 25, 2006 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Beginners BBQ Leg of Lamb
A 3.5 pound Icelandic lamb
The marinade ingredients including carrots & cloves
The marinade was also used as the mop sauce
The lamb after an overnight stay in the refrigerator
The lamb at 3 hours just prior to coming off the smoker
Resting for 15 minutes & it will be ready to carve
Ready to eat
The meat was very tender & juicy
Icelandic lamb, garlic & herb rice & carrots
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This recipe was taken from Paul Kirk’s Championship Barbecue. It uses a fairly simple marinade which doubles as a mop sauce. The meat was slow cooked at 240 degrees for just over 3 hours. The meat was Icelandic Lamb which I was told is available for only a couple months of the year. The Apple wood gave the meat a pleasing, but not too strong smoke flavor.