Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 31

11 members and 20 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Results 1 to 6 of 6
  1. #1
    Join Date
    Oct 2012
    Location
    Glenburn, ND
    Posts
    356

    Default Silence of the Lamb Leg

    Never had lamb before, so this was new to both my wife and I. So seasoned up the four pound boneless leg of lamb with Tatonka Dust of course!


    -----

    On the grill cooking indirect at 275 till the internal meat temp reached 105.



    -----

    Went to direct high heat for a good sear bringing the internal meat temp to 135, then pulled and rested for about 15 minutes.


    -----

    Back to indirect heat for some garlic toast and a bean and carrot blend of mixed veggies seasoned with Tatonka Dust.


    -----

    Leg of lamb sliced...


    -----

    Both of us really enjoyed the lamb, definitely be having this again!



    Thanks for looking!

  2. #2
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    Dang if that don't look really good!!!
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  3. #3
    Join Date
    Aug 2011
    Location
    Sort en Chalosse, France
    Posts
    1,299

    Default



    Super - I have a leg ( bone in) waiting in the freezer, I will have to get it out one of these days. I love smoked leg of lamb.
    Cal
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Looks fantastic Marty
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Sep 2008
    Location
    Northern Illinois
    Posts
    1,052

    Default

    Haven't tried Tatonka Dust on Lamb yet. That looks REALLY Good ! Great Job!
    Bill

  6. #6
    Join Date
    Jun 2009
    Location
    Pattison, TX
    Posts
    6,964

    Default

    Oh yeah!! Looks
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill


Similar Threads

  1. Leg of Lamb
    By kingkoch42 in forum Lamb / Veal
    Replies: 6
    Last Post: 10-10-2013, 04:25 AM
  2. First run of my uds - leg of lamb
    By justin_bonk in forum Lamb / Veal
    Replies: 9
    Last Post: 06-10-2012, 12:36 PM
  3. A moment of silence .......
    By peculiarmike in forum On the Serious Side
    Replies: 13
    Last Post: 05-21-2010, 09:24 PM
  4. Sweet silence!
    By copkid in forum The Pickle Barrel
    Replies: 20
    Last Post: 11-07-2008, 01:11 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1