I made my first Leg of Lamb, from Costco tonight in the smoker. I'm a big fan of lamb and I roast it in my oven all the time and love it. This took it to a whole new level. It's a fast cook. Three and a half hours from beginning to slicing. We like it medium rare and it did not disappoint.
I did learn a lesson however. I always cut out any hard fat inside of a boneless leg of lamb. I'm a pretty serious trimmer when it comes to meats and poultry. In my experience that's where the gamey flavor comes from. I also remove a lot of silver skin. But it's hard to get it all without doing too much damage to the meat. At 250, I'm not cooking it hot enough or long enough to render extra fat and definitely not silver skin. Next time I will remove all of the silver skin even if it means giving up a little bit of meat. I would rather be able to cut it without ever running into that stuff. Most people would not have noticed it, but I'm pretty picky so I did.
I'm amazed at how tender and juicy it is and that it only released a quarter cup of juice.
I did marinate it overnight which I think really added flavor.
I did learn a lesson however. I always cut out any hard fat inside of a boneless leg of lamb. I'm a pretty serious trimmer when it comes to meats and poultry. In my experience that's where the gamey flavor comes from. I also remove a lot of silver skin. But it's hard to get it all without doing too much damage to the meat. At 250, I'm not cooking it hot enough or long enough to render extra fat and definitely not silver skin. Next time I will remove all of the silver skin even if it means giving up a little bit of meat. I would rather be able to cut it without ever running into that stuff. Most people would not have noticed it, but I'm pretty picky so I did.
I'm amazed at how tender and juicy it is and that it only released a quarter cup of juice.
I did marinate it overnight which I think really added flavor.
