The trick is to smoke the meat and not make the meat smoke

JOELLYN'S CAMPIONSHIP BBQ LEG OF LAMB

  Date: October 16, 2007
  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: Click HERE to jump to additional Info about this recipe.

NOTE:
USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.

Info
This recipe was taken from Paul Kirk’s Championship Barbecue. It It uses 3 simple ingredients: EVOO, granulated garlic and lemon pepper. Paul Kirk’s team placed second in a competition to a team using this simple recipe. For my first bone-in leg of lamb simplicity was an appealing concept. The lamb was slow cooked at 225 degrees for just under 3 hours. The meat was Icelandic Lamb which is available from mid October to early December. It has a less gamey taste than New Zealand lamb and is worth trying out. This lamb was very moist and flavorful. The Pecan wood gave the meat a pleasing, but not too strong smoke flavor. This recipe illustrated the adage that: “Less is more”.
Related Blog Entries:
Recipe Source:
Alt image
Cooks Country

Paul Kirk's Championship BBQ:

JoEllyn’s Championship BBQ Leg of Lambs - Page 295
Grill:
Alt image
CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer