CoCoCabana Posted March 11, 2018 Share Posted March 11, 2018 Until I started reading UK & Oz BBQ sites I hadn't thought to smoke lamb , despite hailing from Blighty . Today I changed that and smoked this small leg . Rub ; Dried Provençal Herbs, celery salt , Rock salt, Smoked Paprika. 8 Hours at 100c Smoked over Thyme and Oregano pellets . Although the flavour was fantastic the smoke ring leaves a little to be desired and although I took it off at 70 IT the flesh was a little dry at the edge yet Rosa on the inside I think to correct that I need to inject into the first 1 cm of meat. Served with a truffle butter and some plain Veg. Well nearly true I half inched one of my Vegan wife's garlic mushrooms. 1 Quote Link to comment Share on other sites More sharing options...
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