May 25th, 2020

I smoked a small lamb leg roast today, It came in at about the time I expected, around 2 hrs at 250-300F, meat at 140F. First time I’ve smoked over live charcoal, and it went fine with my new probe thermometer. The result was good, but I think next time lamb leg belongs in the sous vide and it’s fattier cuts like lamb shoulder that should be smoked.