Smoked Leg of Lamb
Here at Casa M, we just love lamb. That's not likely a huge news flash given that we developed Good Shepherd™ rub for lamb and this is definitely a signature recipe for Good Shepherd™ since it is so simple and really shows off both the flavors the lamb and how well the rub compliments and enhances the lamb. We can't stress enough how important it is to get really good lamb to start with for this recipe and we highly recommend our friends at Capra Foods for premium Dorper lamb. If the lamb you source for this recipe has a gamey smell/flavor out of the package, it's going to have a gamey flavor/smell when you eat it, and there is no rub that can fix that. Our favorite part about lamb is that it doesn't require a lot of help to show off on the dinner plate, all you need to do is season it properly, lightly kiss it with flames, and serve it medium-rare. Adding a touch of smoke to this amazing dish sends it over the top for both flavor and the "comfort food" factor. Trust us, even if you haven't had good lamb experiences in the past, this recipe is definitely a keeper and one you will put on repeat for sure! A delicious leg of lamb cannot be beat, especially when it is prepared slowly in the smoker. A great smoked leg of lamb starts by choosing the best cut of meat. The next most important element is the seasoning. Choosing the right seasoning for lamb that keeps the natural flavor locked in and enhances it can make a huge difference in the final product. Using Good ShepherdⓇ from Casa M Spice CoⓇ can deliver these great results and the best leg of lamb you have ever tasted. #SpiceConfidently #EssenceOfFlavor #CasaMSpice
— Mike Hernandez
FOR THE LAMB
- Casa M Spice Co™ Good Shepherd™ or Uncontrolled Good Shepherd™
- Pink Himalayan Salt (1/4 teaspoon per pound of raw meat)
- 1 Boneless (or bone-removed) Leg of Lamb
Our favorite part about lamb is that it doesn't require a lot of help to show off on the dinner plate, all you need to do is season it properly, lightly kiss it with flames, and serve it medium-rare.- Mike Hernandez
LET’S GET COOKING
Starting with good lamb is essential to having a good end cooked product — we highly recommend our friends at Capra Foods for premium Dorper lamb.
Preheat your smoker to 160℉.
After unwrapping the lamb, check to make sure it's bound with butcher's twine to keep it together as one single bundle of meat. If you removed the bone from the lamb yourself, use butcher's twine to tie the meat up into a single bundle of meat.
Add salt at about 1/4 teaspoon per pound.
Season generously on all sides with Good Shepherd™ or Uncontrolled Good Shepherd™ and let it sit briefly to let the rub adhere.
Place the seasoned meat into the smoker and smoke for 2 hours or until the internal temperature reaches no more than 120℉.
Remove the lamb from the smoker.
There are two possible ways to finish the lamb at this point. The first is sous vide (water oven) and the second is the grill.
To finish the lamb using the sous vide technique, cool the lamb slightly, add about 3 Tablespoons of Good Shepherd™ or Uncontrolled Good Shepherd™ and the lamb to a vacuum bag, seal it, and cook at 135℉ for 6-8 hours.
To finish the lamb using the grill technique, preheat your grill to medium heat (~400℉), lightly rub the lamb with olive oil and sprinkle generously with Good Shepherd™ or Uncontrolled Good Shepherd™, then put onto the grill and cook over direct heat for approximately 5 minutes per side testing with a meat thermometer until the internal temperature reaches 130℉. Remove from the grill and let rest for 10 minutes.
Slice the lamb, serve with your favorite sides, and enjoy!