Smoking leg of lamb, seeking advice

[SoupDogg77]

Does anyone have a good recipe for smoking a leg of lamb? A friend of mine has one and wants to smoke it for Easter. Is lamb any good smoked?  Is it possible to do with just a rub or does it really need to be marinated?

[bear]

Easter Lamb, Bear style:

Marinade in this overnight, then in the smoker at 250 - 275°F using olive and oak. Texas crutch at the stall, then cook until tender.

1 Pint red wine,
1 fl oz soy sauce,
2 cloves crushed garlic
1 small handful fresh rosemary

Dry with paper towel, rub some extra virgin olive oil, apply salt and freshly ground black pepper (after marinade), before smoking.

[TheDude]

That sounds delicious.

[Troy]

I'm pretty sure @Jeff has done a few Legs of Lamb (LOLs)

As much as I love lamb, doing the whole leg scares me

[Jeff]

that's one piece I have yet to do. 
I think emailing Kevin Kolman for some advice would be a helpful way to go! 
I'm betting there have been lots of successful LOL cooks by other members on here too.

[bear]

I forgot to mention, the recipe above works just as well if not better, with a lamb shoulder  (bone in).

[Travis]

Whatever you end up doing, let us know please. I'm interested on how it turns out. Good luck man!

[Jon]

Bear's marinade sounds good. If it is boned out, you can roll it and tie it with an herb and garlic paste inside. (or yoghurt, or whatever recipe you like) Cook low until medium rare to medium. I like it cooked to about 140, so just a little past medium rare.

Serve with beer.

[mike.stavlund]

I've got a LOL in the refrigerator, waiting for Sunday.   I am all ears. 

[SoupDogg77]

So this is the link to the recipe I think I'm going to try for my LOL (lol). I recognized the guy from other 'how to' videos that have helped me along the way. I'll try and snap some photos, I have from all my other cooks. Usually when it's done, hands are filthy otherwise.

http://howtobbqright.com/blog/?p=2522

[Travis]

Sounds good. Malcolm has some good recipes on his channel. Good luck bud!

[mchar69]

Trim any excess fat vigorously, it tastes bad.  I like bear's marinade - but I'd use 1 whole head of garlic,
the garlic I get here is not pungent at all. Hope the leg is de-boned?
Jon's idea of herb and garlic paste is excellent.  (Rosemary +S+P).
You got this.

[SoupDogg77]

So it was a busy morning as one might expect but I did stop to to a picture, the lamb came out great. Had friends and family over for dinner, all raving reviews. Wife's family eats a lot of lamb Mediterranean heritage) and commented that it was very good. My buddy said it was the best lamb he's had and requested I show him how.  I feel like I've transcended to a new level grilling-wise. My friend is already trying to plan my next cook and my father in law wants to start making sausage. So thanks, everyone, for the tips and discussion, every little bit helps!

[power]

Looks good! We cook a roast Lamb at least once a week, garlic cloves in the meat and a few sprinkles of oregano! 2nd photo is a pulled Lamb Shoulder
2nd photo is a pulled shoulder Lamb

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[SoupDogg77]

Wow, I didn't know you could pull it, that looks amazing!!