Leg-O-

[Mark R]

Lamb, tryin somethin different.

After marinating for 18 hours.

With dry rub.

Smoked for 5 hours till internal temp was 130 F. Then rapped in foil to rest for an hour.

After resting, slicing. Man that is good. I haven't had lamb for a while, I didn't remember it having such a mild flavor. The herbs in the dry rub really soaked in.
I won't be plating it till tomorrow, I'll try to get a pic then.

[JoeS]

Man Mark I have never been a big LoL fan but that sure looks like food Porn to me.......very nice......

[Mark R]

Man Mark I have never been a big LoL fan but that sure looks like food Porn to me.......very nice......

I wasn't either, my recollection was that it was a very strong kind of musky flavor. My Mother wanted some lamb so I smoked it for her.
I think it was American Lamb, I hear that the Australian lamb has a very strong flavor. Anyway this is almost as mild as veal.

[JoeS]

I am going to try LoL one day soon........I smoked/Cooked 10lbs of babyback ribs yesterday in the Orion took 1hr 11 mins they were as tender and good as I have ever had......Took some pics but was so embarrassed/mad at my pic taking(see post in Photo forum) I won't post them.......ok here is one......I need help with my camera or get a new one.......

[Mark R]

FS hold still, you are moving your hand or flinching while shooting, in deer hunting it is known as "buck fever".
Or if you have a good enough buzz, it's an accurate picture.

Mark

[Mark R]

I now know how to make lamb taste cruddy! Someone decided to "help" me out with my rare/medium rare lamb and put it in the oven (without any fluids) for 2 hours @350F. YUCK. I was so looking forward to grilling it coated in olive oil and herbs to warm it up. I don't think the dog will eat it now.