Pro-Q Smokers & BBQs
Pro-Q Smokers & BBQs
Lid Hanger Smoked Leg of Lamb
This lid hanger smoked leg of lamb is big on flavour and easy on effort. Hung up in the smoker and smoked with oak, it cooks low and slow until it’s juicy, tender, and packed with that rich barbecue flavour. A Baharat rub and a beautiful smoky crust, it’s the kind of cook that looks impressive and tastes even better.
OVERVIEW
METHOD
Hot Smoking
Prep Time
12 Hours
Cooking Time
3 - 4 Hours
Serves
8
Suggested Wood
Oak or Whisky Oak
Ability
Beginner
INGREDIENTS
- 2.5 kg Leg of Lamb
- Lamb Baharat Spice Rub
- Olive Oil
INGREDIENTS
- 2.5 kg Leg of Lamb
- Lamb Baharat Spice Rub
- Olive Oil
METHOD
Preparation
With a larger cut of meat, like a whole leg of lamb, it's really worthwhile putting the dry rub on the night before. It is not essential, but worth the extra effort for maximum flavour.
Step 1
Carefully drill an 8mm hole in the end of the bone, big enough to slide a meat hook through. Score any fat on the top, and make some slits around the leg. Drizzle a little olive oil and liberally coat the joint with Baharat seasoning or lamb rub of your choice. Cover and place in the fridge overnight or for as long as you can.
Step 2
Set up your smoker to run low'n slow with water in the pan and charcoal in the basket, add a couple of ProQ Smoking Wood Chunks to the fire – either Oak or Whisky Oak. You’re aiming for a smoker temp of around 100 – 120°C / 220 – 250°F. When your smoker has reached temperature, hang the leg from the lid. Check the smoker every hour or so and top up your fire and water if needed.
Step 3
Remove the leg when it reaches your desired internal temperature: Rare 51°C / 125°F, Medium Rare 57°C / 135°F, Medium 62°C / 145°F, and Well Done 68°C / 155°F. Allow to rest for around 30 minutes before serving.
Tip: If you don’t fancy drilling a hole in the leg of lamb, you can place the joint directly on the grill.
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