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[Hank D Thoreau]

I have a small leg of lamb I am going to smoke tomorrow. I was looking at recipes and found one that said to cook it to 190 and others to around 150.

I always thought of a leg of lamb as a decent cut of meat so I did not think it had to be taken high.

Any thoughts or advise on this? If I need to go long I will put it on early in the morning, otherwise, I will wait so it finishes resting when my wife gets home from work.

I have a lot of flexibility since I work from home.

[cookingjnj]

Hi HDT.  If you like a Moroccan flavored lamb, I had posted a recipe I really liked and everyone who tried it liked it as well.  It is in the Lamb/Mutton section.  Tried to post the link direct to the posting below. 

https://pelletfan.com/index.php?topic=1384.msg15258#msg15258

[Hank D Thoreau]

Thanks for the recipe. You answered my question. My wife prepped the lamb last night. It has been out warming up for a few hours and is just about ready to go on the smoker.

I hate to says this, but my wife does not like rare and she is the lamb eater, so I will be going a little more done than what you showed.

[Hank D Thoreau]

I'll be going for roast rather than pulled, though my wife liked the idea of pulled lamb.

I set my program to go up to 150. That should give me something around what I am looking for after resting.

It's at 115 now running at 250 degrees following 30 minutes at 400 to sear.

[Bentley]

I think she would enjoy the pulled with mint jelly, but I think she will enjoy the carved roasted too!

[jdmessner]

How did it turn out? I'm thinking of doing lamb next week. Anything you would tweek from the recipe?

[Canadian John]

 A bit late. Traeger just released a leg of lamb recipe today.

[Hank D Thoreau]

How did it turn out? I'm thinking of doing lamb next week. Anything you would tweek from the recipe?

It turned out great according to my wife, and she is the one I cooked it for. I am not a big lamb eater.

I liked the really fresh lamb I got in New Zealand many many years ago, but in general, it is not my favorite.

My wife would really like some pulled lamb. That might be the next thing. I just got a Grill Beast injector which I am waiting to try out.

As far as a roast like I did this time, I may try reverse searing off of the pellet grill so I can get it hotter. Maybe a different rub to get better caramelization.

Otherwise, the profile seemed to work fine.