APPS & SIDES
Smoked Leg of Lamb
This smoked lamb leg is tender and juicy with a rich spicy flavor. It can be eaten in various ways - either eaten directly or combined with corn tortillas to make a snack.
Prep Time
20 Min
Cook Time
5-6H
SERVINGS
6-8
Prep Time
20 Min
Cook Time
5-6H
SERVINGS
6-8
Recommended
INGREDIENTS
- Leg of Lamb
- Worcestershire sauce
- Brisket Rub
- Apple cider vinegar + water
- Beef tallow
- Corn Tortillas
- White Onion
- Cilantro
- Salsa Verde
- Cotija Cheese
- Limes
STEP-BY-STEP INSTRUCTIONS
Step 1: Prep the lamb
Trim tough external fat. Score the surface in a crosshatch pattern for better flavor absorption.
Step 2: Season
Apply Worcestershire sauce as binder over the entire leg. Season heavily with Killer Hogs TX Brisket Rub for a bold bark.
Step 3: Smoke low and slow
Preheat Z Grills to 275°F. Insert RFX probe into thickest part. Place lamb on grates and smoke until internal reaches 165°F and bark is set (about 3-4 hours). Spritz with apple cider vinegar/water mix every 30-45 minutes.
Step 4: Wrap and finish
At 165°F, remove lamb. Add beef tallow over meat, wrap tightly in foil. Increase grill to 300°F and return wrapped lamb. Continue until internal reaches 200°F .
Step 5: Rest and serve*
Remove at 200°F. Rest in Cambro Go Box or cooler for 2 hours. Shred or slice, serve as is or in street tacos with corn tortillas, onion, cilantro, salsa verde, cotija, and lime. Enjoy the tender, smoky perfection!
RECOMMENDED PRODUCTS
Sold out
Sold out
Sold out
Sold out
Leave a comment