Boneless lamb leg?

[jason]

has anyone ever tried to smoke a boneless lamb leg (or 2) in the smokenator? How long should it go? Internal temp? Any thoughts/ideas are welcome.

[ncsmoker]

Jason sure have. My wife and I love boneless leg of lamb. What we do is cut the string it comes packaged in then make a wet rub of garlic, rosemary, thyme, salt and pepper and coat the inside with that. Then use butchers twine to retie the leg. Once it is retied we will make slits in the leg and stuff the rub in the slits and salt and pepper the outside. Yum is it good.

Now to your question. This is one piece of meat I cook only by temperature. Once it reaches 135 it comes off. This is medium rare for lamb. Cover it with foil while you finish getting dinner ready and make sure you let it sit for 15 minutes for the juices to reacclimate throughout the meat. If you want to figure time I would give it an hour to hour and a half a pound.

I don't like a heavy wood like hickory or mesquite. Use a mild wood like pecan, maple or apple.

Tom

PS Forgot the olive oil in the wet rub. Just enough to wet it. Edited 6/26/15

[jason]

Tom, can you cook it like a boston butt (to 190+) then pull it? Or is that not good?

[ncsmoker]

Jason a leg of lamb does not have the intermuscular fat that a pork butt has. I would be afraid of taking it to 190 as it would be very dry. I did one that I over shot the medium rare point and it was almost well done and boy was it starting to get tough.

Tom

[whiskeycharlie]

We love lamb but my wife always eats it mint jelly--too sweet for me. So I took a boneless leg and slathered the inside with mint pesto (you know, take a regular pesto recipe and substitute mint leaves for the basil leaves), wrapped and tied it with butcher's twine, and smoked it with pecan wood. Some kind of wonderful!

Whiskey Charlie

[ncsmoker]

Sounds good Charlie. My mother in law would have loved that version of it.

Tom