British BBQ Society Forums

personally i like cherry wood for smoking lamb

even some large twigs of Rosemary!

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robgunby wrote:I tend to avoid halal because they don't use a stun gun, they string up the fully conscious animal and cut its throat to bleed it out. I'm not a saint, and I don't live by strict moral code with stuff like this but I *prefer* buying meat with as high a welfare standard as my wallet allows.

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Yeah, very good points - I read somewhere that one of the major UK Halal organisations was enforcing stunning before slaughter, but I guess it's nigh on impossible to know which shops are supplied by them. I know Kosher meat is never stunned though.

Couldn't agree more regarding buying the best quality, highest welfare meat you can afford - There are many areas in life where you can cut back, but food isn't one of them.

Very lucky to have a couple of really good butchers nearby - The one I got the Mutton from is attached to the farm that all the meat comes from - http://www.chilleyfarmshop.com - Can highly recommend them to anyone in this part of the world.

BBQ Bob wrote:
I think I'll skip halal lamb. But I notice in general british lamb is in season may to october, so that's the time to visit a butchers I guess.

Any thoughts on smoking wood? Hickory gets a mention in Pooky's awesome photo set.

Thanks Bob - The Hickory was really good and is pretty traditional in Owensboro and the surrounding towns in western Kentucky, but as Ed says, I reckon Cherry would also work really well - He knows a lot more than me too!

I smoked a lamb shoulder on nye. I think it was in the region of 6 hours, did it with oak/apple. - Not too much though, because i read its easy to oversmoke lamb.

it was really tasty. Would definitely recommend it.

heres my small leg of lamb I did





I used cherry wood

Looks wonderfully moist slatts, what temperature did you smoke at, roughly how long and what was finished IT please? I'm always a little cautious of smoking cuts like that, which I would normally do hot n fast in the oven and serve slightly rare, but yours looks to have turned out tremendous. Love some pointers for it.

Hi

I had to cut the top of the leg off, was mainly just bone though.

All I did was rub it with a lot of a black pepper rub, to much black pepper to be honest.
Went on at 250f and was on for 4.5-5 hrs from what I remember. some cheery wood chips and just left it.
The wife isn't a fan of lamb but even she really liked it, was very moist.
No water in the pan just foil to keep it clean.

No real method behind it really, was my first and so far last leg of lamb. might of been a fluke and wont know until I do another one, which I will.

Hope that gives you some info.

It does indeed thank you. Any idea of finished internal temperature?

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Seeing as how low and slow lends itself to tougher cuts of meat, I may try this with Mutton sometime.

Sorry Rob

I didn't have a therapen back then and had no way of knowing.