Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.
Lets talk Lamb Shoulder and Lamb leg!
In this video, we will be talking about the difference between two popular cuts of lamb: the shoulder and the leg. Both cuts are from the same animal, but they require different preparation and cooking techniques to get the best results.
We'll be discussing the best ways to BBQ Lamb Shoulder and Lamb Leg, and showing you how to smoke them to perfection on a Weber Kettle and a Traeger pellet smoker.
We'll also be sharing our favourite BBQ recipes, tips, and techniques to make sure your lamb comes out delicious every time.
In the video we are going to talk about the difference between the 2 cuts:
* The difference between leg and shoulder
* The preparation
* The best way to cook each of them on your smoker or grill
* The final results.
So, join us as we explore the delicious world of lamb on the BBQ and discover the best cuts for your next BBQ, ask question in the comments if we miss anything in the video.
Temp Guide
Rare 140ºF/60ºC
Medium Rare 145ºF/63ºC
Medium 160ºF/71ºC
Medium Well Done 165ºF/74ºC
Well Done 170ºF/77ºC
It's also important to let your lamb rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.
Keep in mind that the internal temperature of your lamb will continue to rise after being removed from the heat, so it's important to take it off a few degrees before reaching your desired level of doneness.
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Traeger Smoked Leg Of Lamb Boneless (Pellet Grill Demo)
Tender, juicy smoked boneless leg of lamb on the Traeger pellet grill is a popular Easter main dish. Here’s an overview of the recipe…
Turn on the Traeger and season the boneless leg of lamb all over.
Smoke leg of lamb, fat side up for about 3 hours or until it reaches your desired level of doneness.
Rest for at least 15 minutes, covered with foil.
Slice and serve smoked lamb.
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Recipes from SIP BITE GO...
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Hey – It’s Jenna Passaro. On Sip Bite Go, I share how to make restaurant-style recipes at home.
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Smoked Leg Of Lamb | How To Smoke a Whole Leg of Lamb with Malcom Reed HowToBBQRight
For more how-to recipes visit:
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
To smoke this whole, boneless leg of lamb, the first step in the process is seasoning the leg of lamb with:
- 2 Tablespoons Fresh Rosemary (chopped fine)
- 1 Tablespoon Fresh Thyme (chopped fine)
- 4-5 Cloves Fresh Garlic (minced)
- 2 Tablespoons Course Sea Salt
- 1 Tablespoon Course Ground Black Pepper
First brush the entire outside of the leg of lamb with Olive Oil. This will help the seasonings adhere to the outside of the lamb.
Liberally sprinkle the salt and pepper on all sides of the lamb.
Combine the herbs and garlic in a small bowl and sprinkle over the outside of the leg of lamb as well.
For the lamb to keep its shape and cook evenly, I use 4 pieces of Butcher Twine to tie the leg of lamb into the shape of a roast.
Once you have it seasoned and shaped, let the leg of lamb hang out in the refrigerator for 3-4 hours. One hour before placing the leg of lamb on the smoker remove it from the refrigerator and let it come to room temp.
To cook the lamb, set your grill or smoker to 275 and keep the temp steady. With lamb you want to use a mild wood. Once the smoker is up to temp, place the Lamb on the center rack and probe it with a thermometer.
I used my Chef Alarm to monitor the leg of lamb. You can check out the ChefAlarm here:
Leg of Lamb is best served med. rare to medium and that is 140-145 degrees.
To keep the lamb from drying out during the cooking process, I made up a simple baste. Here's the recipe:
- 1 cup Red Wine Vinegar
- ½ cup Vegetable Oil
- 1 tsp Sea Salt
- ½ tsp Course Ground Black Pepper
- ½ tsp Chopped Rosemary
- ½ tsp Chopped Thyme
- 2 cloves of minced Garlic
Mix the vinegar, herbs, and seasonings in a bowl and whisk in the oil. Naturally it wants to separate just give it a good stir before basting.
The total cook time for the lamb was 2:15 minutes. The next crucial step is to let it rest. Giving the leg of lamb 15 minutes on the cutting board before slicing allows the temperature to settle and keeps the moisture from running out when slicing.
The lamb is now ready to serve and can easily be cut into whatever size you like. The leg of lamb should be slightly pink and packed with juice. Serve the lamb along with your favorite vegetables and your family will love it!
For more how-to recipes visit:
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How to Smoke Leg of Lamb | It's What to Cook for Easter Dinner!
How to Smoke Leg of Lamb | It's What to Cook for Easter Dinner! // Easter is right around the corner, and today we're firing up the Pit Boss and making a smoked leg of lamb. The flavor of this cut of meat is absolutely incredible! You've gotta try it!
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The Best Smoked Leg Of Lamb - Australian Lamb on the Big Green Egg
Learn to make the best smoked leg of lamb - with a great flavor profile and no gamey taste, this recipe will definitely up your smoked lamb game! You should also watch The Best Smoked Lamb Shoulder
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Want to skip ahead to your favorite parts?
0:00 Leg of Lamb - the Holy Grail of Smoked Lamb
0:40 Trimming the Leg of Lamb
3:17 Seasoning the Lamb Leg
7:10 Smoking the Leg of Lamb
9:10 Spritzing the Meat on the BBQ
11:15 Carving the Leg of Lamb
12:10 Daddy Daughter BBQ Tasting!
If you liked this video, here are some other lamb recipes and reverse searing videos you should watch!
● Lamb Shoulder Chops Recipe - 3 Secrets to Making Tough Lamb Chops Tender
● The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg
● Reverse Seared Lamb Steaks on a Big Green Egg - You Need to Try This!
● Green Egg Smoked Rack of Lamb - Seared with a FLAMETHROWER!
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Smoked Boneless Leg of Lamb
Simple techniques. Balanced, smoky, earthy flavors. Tender and juicy meat. This Smoked Boneless Leg of Lamb, cooked on the Yoder Smokers YS640s Pellet Grill, has everything you need for the perfect Easter meal!
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*** TIME STAMPS ***
00:00 Intro
00:29 Breaking Down the Leg of Lamb
04:00 Putting Together the Wet Rub
08:22 Smoking the Leg of Lamb
08:52 Finishing Temperatures
09:26 Slicing the Leg of Lamb
10:31 Let's Have a Taste
11:22 Outro