British BBQ Society Forums

Hi Everyone,

I'm new to this smoking game so thought I'd share my latest efforts, 'Moroccan Leg of Lamb'. So far I've just about managed Jacobs Ladder or Beef Short Ribs (needed more than 3.5hrs) and an OK large rack of Pork Ribs (Dry rub was too spicy for the kids).

I'm always up for a challenge so I followed the '6 hour Moroccan Leg of Lamb' recipe that someone posted up here on the BBBQS forum. Time consuming yes but difficult, not really well apart from getting up at 0500hrs on a Sunday morning to light the ProQ.

By the time put the Lamb on the grill the marinade had been doing it thing for 18 hours.



After 2 hours smoking with Hickory at 250f...



Another 2 hours later and it was time to add a honey and butter glaze...



Everything was going to plan but stupidly and without good reason, I started to play with the thermometer, flicking between Fahrenheit and Celsius on its screen, just to see what was what really. Anyway the plan was to remove the lamb at 145f or 62c (medium rare) and let if rest knowing that the temp would still rise a bit. My earlier fiddling led me to a real school boy error, I flicked the thermometer back to Fahrenheit and setting the alarm to a combination of the two temps...162f !!!

I guess it didn't turn out too bad but it wasn't as moist as I'd planned for. Flavours were awesome and the smoke had penetrated well. Served with short brown rice and bbq'd veg.



Cheers

Stew

Fair play cos you are cracking through the smokes here and putting up some great posts along the way.

That looks tasty and great looking smoke ring. Are you able to post a link to the recipe you found, would like to try it out?

Given my time again, I'd go a lot easier on the spices as the outside was quite hot. Also, the chunk of lamb was two legs of lamb spliced (not sure what the butchers would call it) together. I'm really tempted to try it again this weekend but with one leg, and I'll not faff around with the thermometer this time.

Recipe: http://www.adamperrylang.com/recipes/si ... mb-mechoui

Cheers

Stew

Looks good, if only my family liked lamb

my wife likes Lamb but not the smell of it cooking in the oven (strange I know). So the ProQ is my saviour

Stewpot wrote:my wife likes Lamb but not the smell of it cooking in the oven (strange I know). So the ProQ is my saviour

That's not uncommon know a few people who hate the smell, bizarrely lamb cooking has the same smell as when they are born, hope that's not put you off

JEC wrote:
bizarrely lamb cooking has the same smell as when they are born, hope that's not put you off

That is grim. Lol.

I'm not a huge fan of lamb, but I really liked the last smoked lamb that I tried. I might have to give it another shot

JEC wrote:

Stewpot wrote:my wife likes Lamb but not the smell of it cooking in the oven (strange I know). So the ProQ is my saviour

That's not uncommon know a few people who hate the smell, bizarrely lamb cooking has the same smell as when they are born, hope that's not put you off

Is that why Roast Chicken sometimes smells of farts?