Leg O Lamb

[Mr B]

On Saturday I took  bone-less Leg O Lamb (costco) rubbed it down w/ Salt, Pepper, Garlic Powder, Onion Powder, Cumin, and Smoked Paprika.  Drizzled some E.V.O.O over it and Vac-Sealed it overnight.
Put it in @ 210* for 5 hrs until IT of 168*
Used Apple, Alder and Hickory for 3 of the Hrs.

Sauteed Onions, Bell Peppers, Crimini Mushroos and Garlic.

Sliced the Lamb thin, put it on a Sourdough Roll w/ the veggies and a Yogurt, Cilantro, garlic sauce (costco).
Served it up w/ a Greek pasta salad.

Truely Awesome! 

After the Rub of Love



After the smoke, I.T. of 168*



mmmm mmmm good!

[Caneyscud]

Man, lamb sandwiches are good!  Wish my wife would let me cook lamb at the house.  She has gone soft on me!  Maybe I can do it here at the office on my "hidden traeger". 

[EZ Smoker]

I have to say that's a beautiful idea.   I think I'm gonna have to try that soon. 

[stantonl]

That sounds really good. Might have to give that a try in the near future.

Larry

[DarqMan]

I'm not a lamb guy, but that does look good. 

[DTAggie]

Mighty fine indeed.   What was the cost/lb. of the lamb?

[ArnieM]

Yeah, it looks good Mr B - nice job.

I was kind of up and down on lamb.  Open the cryovac and it might not smell all that good - or pretty bad.

I've started buying locally grown lamb. Wow, what a difference.  Nice texture and sweet.  Does it cost more?  Yes, but I consider it worth it.  The round bone chops (off the shoulder) are really nice.

I'm putting in the link below even though it probably won't help anyone out there to the "left".  The point is to find local growers and butchers.  Oh, and I'll put in a pic of the chops.

http://sepefarm.com/



I have two points here.  The first is to support your local growers.  The second, of course, is that the fresh lamb ROCKS.

[Habanero Smoker]

Hi Mr B;

Nice looking lamb. Lamb is becoming one of my favorites.


Arnie;

You will often get an off smell when you open cryovac meat. The smell should dissipate in about 10 - 15 minutes. The most information I have found out about this smell; it is believed that it is cause by sulfur that is produced from bone dust that collects on the meat during processing. It is said that the sulfur does not alter the taste of the meat.

[Mr B]

Mighty fine indeed.   What was the cost/lb. of the lamb?

Thanks
It was about $16-$17 for the 4 lb cut.  

[Mr B]

Yeah, it looks good Mr B - nice job.

I was kind of up and down on lamb.  Open the cryovac and it might not smell all that good - or pretty Bad.

Thanks
Actyally there was no "off" smell at all.  Just good raw meat.  It was a very nice piece of meat from CostCo.  My firend has been buying them there for a while and I thought I would give it a try.  Well worth it.