Leg of Lamb
A smoked leg of lamb is the perfect centerpiece for a special occasion or holiday meal with the family. This recipe will leave out all the guess-work for perfect results!
Light your Pit Barrel® according to the instructions.
If present, french the bone by removing the meat and expose 3-6 inches of bone.
If desired, use a drill to make a 1/4″ hole at a 45° angle close to but not touching the meat.
Generously coat both sides of the lamb with Beef and Game Rub.
Place one hook through the hole in the bone, or if there’s no hole or using a boneless roast, insert two hooks through the meat.
Hang leg of lamb from rods in the Pit Barrel®.
Cook for approximately 1.5-2 hours until meat reaches an internal temperature of 130° (shown using the ThermoWorks ChefAlarm®).
Remove lamb from the Pit Barrel®, tent with foil, and let it rest for around 20 minutes.
Carve the meat against the grain and garnish with rosemary.
Plate and serve.
Desired Temp: 130º