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[rughead]

 Going to be doing a Lamb Roast for Christmas. I have been looking through the forum for what flavor pellets
are being used. Most of the recipes show a time of smoke, but I have not seen one that says what wood
was used.
 Any suggestions?
Thanks... 

[KrautBurner]

 Going to be doing a Lamb Roast for Christmas. I have been looking through the forum for what flavor pellets
are being used. Most of the recipes show a time of smoke, but I have not seen one that says what wood
was used.
 Any suggestions?
Thanks... 

we did a boneless leg of lamb a couple years ago with HICKORY pellets and it was amazing
(that was the suggestion from the Traeger recipe https://www.traegergrills.com/recipes/lamb/grilled-butterflied-leg-lamb )

[pmillen]

Please write this one up, rughead.  I never cook lamb but want to.  I'll need to do it for a family gathering and have an alternative meat 'cause about half of my relatives won't eat it.  It's a holdover from that old beef ranching vs. sheep herding animosity.

To this day, the Colorado Cattlemen serve lamb at one of their monthly luncheons to show the sheep herders that they hold no hostility.  It's important to note that none of the cattlemen take even one bite of the meat.

Some of my family are as stubborn.

[Bentley]

Lamb needs bold, mesquite!

[cookingjnj]

Hi rughead.  I previously posted a leg of lamb recipe. Not sure what type of pellet I used, but it was either cooking pellets.com perfect mix or their hickory as those were pellets I had and was using back then. Highly recommend either.

[pmillen]

Most of the recipes show a time of smoke, but I have not seen one that says what wood
was used.
 Any suggestions?

There are quite a number of us who think that very few pellets have flavor that is distinctive enough to make any difference in the smoke taste.  We say, "Smoke tastes like smoke."  Mesquite apparently imparts a singular flavor, though.

EDIT:
I also hold the opinion that smoke provides both flavor and aroma to cooked food.  Smoke taste doesn’t vary as much among the various smoking woods used as the aroma does.  I think there's a difference in the intensity of the flavor various woods lay down.  By that I mean that an equal amount of two varieties of burned wood will deliver two different amounts of the same flavor.

My smoking wood flavor intensity scale:
       5.  Intense........Mesquite (very intense flavor and aroma)
       4.  Intense........Hickory (more intense flavor than oak, aroma may be categorized as “sharp”)
       3.  Midrange......Oak (more intense flavor than apple, aroma is more savory than sweet)
       2.  Light...........Apple (slightly more intense flavor than cherry, aroma is different from cherry)
       1.  Light...........Cherry (very light intensity, doesn’t produce as much flavor for an equal amount of wood as others, has a light sweet aroma)

Poultry.......................Use a light intensity wood (cherry, apple or peach)
Boston butt or ribs.......Use apple or peach
Beef brisket................Use oak or pecan, hickory is okay, maybe mesquite
Fish...........................Readily absorbs smoke, use cherry or peach

I don't have any experience with lamb.

[SmokinHandyman]

My wife won't let me cook lamb because they are too cute.

[riverrat49]

For Lamb Use Maple or a Maple Fruit Wood Blend if Oak is a part of that Blend that is OK Too, I've even used Pecan since I smoke Lamb at higher Temps.. Since I do Boneless Leg of Lamb i'll cook it at 275*- 300* using the Step-Up method to impart Smoke (For GMG- Put Lamb on when pit stabilizes at 150* then increase Temp in 25*increments until it reaches 275*-300*, after each increase go on to the next increment when the smoke starts to thin out ) for other pits with low temp 180* your first increase would be by 20* then 25* there after. This is the same tactic I use in Competition to insure sufficient smoke flavor. I do lamb about 6 times a year.

[rughead]

 Here is my Lamb Roast for Christmas..
 I was asked to do a write up on this by pmillen

 6lb semi boneless lamb roast
 Rubbed with Olive Oil then Hardcore Carnivore's Game & Lamb Seasoning
 Wrapped in plastic wrap, in fridge over night
 Smoked at 180° till 125° IT
 Removed from grill, set grill to High
 Sear on each side till IT hit 135° (roughly 15 min per side)   
 Let rest at least 10 min
 Sliced

 I used Cabela's Pecan Pellets
 My Traeger Texas 075 only hit about 400°
 Had good smoke, very tender.
 Excellent taste.
 No complaints!!!

 Trying to attach photos

 [ Invalid Attachment ]  [ Invalid Attachment ]

[pmillen]

That looks like a great roast.  Thanks.

[Mudflap]

I'm not much of a Lamb person but man that looks terrific....

Mudflap

[urnmor]

Looks very very tasty

[cookingjnj]

Nailed it rughead.  That roast looks fantastic, sure it tasted even better.  Thanks for sharing.