Elevate your BBQ to the next level


Smoked Bone in Leg of Lamb

Initially wash leg of lamb, pat dry and do plunge cuts of garlic cloves through out the leg.

Then coat the leg with a thin coat of mustard (this won't flavor the meat).  Then liberally sprinkle with Miss Katie's rub and about one tablespoon of Italian herbs.

Smoked Leg of Lamb

Smoked with a combination of peach and pecan wood between 225-250 degrees on the smoker after a quick drizzle of balsamic vinegar.  This was smoked for about four and a half hours to an internal temperature of 148 degrees internal.  Taken off and given a reverse sear on hot grill to crisp up the edges.  Taken off, covered and rested for 1/2 hour.

Smoked Leg of Lamb

Sliced up, notice that nice smoke ring.  Served up with smoked Mac and Cheese and while we had the grill fired up we did a couple shrimp and some fresh asparagus.  Good eats, enjoyed by all.

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