I'm thinking of smoking one on my Traeger on Easter. Any tips are appreciated.

Speak of the devil - I bought one this morning. In general, I'm going to do a reverse sear using this method: http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

I'll dry rub with sea salt, fresh black pepper, rosemary, garlic powder, and a couple drops of honey tonight before bed.

Sunday morning, I'm going to heat my smoker to 230F and add 4 or 5 apple chunks. Smoke until the middle next to the bone hits 140F. From there, toss it on to a rip-roaring hot grill and sear the outside. Once it's sufficiently seared, rest for 10 mins before slicing.

Sounds good! I'm hoping to get enough browning during the cook, but I like the post-cook sear idea if not.

I was just thinking about smoking some chops tomorrow. I've never had smoked lamb before so I may chicken out and do the old faithful salt, pepper, rosemary, garlic on the grill

I did a grilled butterflied leg of lamb a long time ago, similar to the one on FoodNetwork.com and I thought it came out great. However, nobody has ever come to tell me how fantastic it was so I never did it again. My inlaws, and my family are just not lamb eaters I guess.

Everybody is a beef, pork, and chicken eater! Maybe I should try one again now that I have their trust!

A few years ago, we celebrated my son getting his Black Belt by going to Asia Kitchen (a Thai food place in San Antonio). My father-in-law, Mr. Meat and Potatoes, said; "If you ever come back to this place, don't invite me". And we love that place.

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Speak of the devil - I bought one this morning. In general, I'm going to do a reverse sear using this method: http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

I'll dry rub with sea salt, fresh black pepper, rosemary, garlic powder, and a couple drops of honey tonight before bed.

Sunday morning, I'm going to heat my smoker to 230F and add 4 or 5 apple chunks. Smoke until the middle next to the bone hits 140F. From there, toss it on to a rip-roaring hot grill and sear the outside. Once it's sufficiently seared, rest for 10 mins before slicing.

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140 is too hot unless you like lamb medium well to well done.

I bought one preseasoned from Costco last night and going to give it a try in the egg this weekend. Look forward to the responses.

I saw those this morning but decided to go with the unseasoned one for $1/lb less. I'm thinking of eschewing the traditional lamb seasoning and going with Montreal steak seasoning instead (I love that stuff).

I'm doing the lamb chops in sheep dip from amazingribs.

Amazingribs has never let me down. The grown up mustard is my favorite part of pulled pork.

Did a lamb roast in the oven a couple of years ago for Easter and it freaked the dog out big time! Not only would she not come into the house but she went and hid around the side of the yard. Not sure if it was the different smell or what but she wanted no part of it! Tasted good to those of us who ate it, though.

Look in to sous vide. Been enjoying our experiments with the technique.

Thanks for eating lamb
My family appreciates it as producers!

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Thanks for eating lamb
My family appreciates it as producers!

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This. So does the Texas Sheep & Goat Raisers Assn.

Absolutely love lamb and would eat it much more often if it weren't for the price. As compared to beef, is it that costs are higher or more of a supply/demand issue?

I answered some survey that TAMU sent out to a few alums. It was all about "why you do/not eat more lamb". My only answer is cost. Get ground lamb down into the $3.50-$4.50/lb or chops into the $5-7/lb range and I'll happily switch.

In hindsight, I wish I'd have done 136F. I was aiming for dead center medium, but ended up almost at medium-well.

Today, the bone becomes the flavor-giver for Tortellini soup.

Crazy that most of the lamb that gets sold around western central Texas winds up in the northeast

Most goes to Western Pennsylvania, along with lots of goats. That is where the population that grew up eating it lives. I was told by a truck driver at Houston Stock Show, several years ago, that some of the East Coast slaughter houses had kill rooms that catered to the Muslims. The head of the house could make the kill per their religion, then the slaughter house processed the animal. Note - That could be totally false, because I never researched it. Sounded realistic though.

Well, my boneless leg roast turned out perfect. I took it out of the mesh bag the day before the cook, opened it up, rinsed it, patted it dry, rubbed it with olive oil, then coated generously with Montreal Steak seasoning, making sure I got all the nooks and crannies. I rolled it back up and put it back into the mesh bag and put it into the fridge until Sunday morning. I cooked it at ~275F for about 2 hours on my Traeger using Apple, and pulled it at 136F. I then wrapped it in foil and put it in a cold oven to keep until after church. Turned out perfectly medium rare and was a big hit at dinner...even with my pickiest kids. The lamb was very mild, and very tender. At $4.99/lb, it was affordable also, with no wastage and little shrinkage. Sorry no rule #1...was too hungry to delay eating, and it didn't last very long.

TLDR version: if you haven't done roasted leg of lamb before, do yourself a favor and try it. It was easy, affordable, and delicious!

I chickened out and roasted it. Rubbed with salt, pepper, minced garlic, and tart cherry preserves. Then made a sauce with the drippings deglazed with the bottle of merlot we were having. Turned out great even if not smoked.

I'll be checking out the grocery tomorrow for any more on sale.

Where'd you find it for $5/lb??? Cheapest I found was $8.

Costco (East Plano)

I smoked a boneless leg of lamb from Costco this weekend on the Akorn. I cooked indirect at 300 degrees for a little over an hour until IT reached 115. I then rest the lamb while I cranked the grill up to 500 F and seared a couple of minutes while basting with a rosemary thyme butter concoction. I pulled off at an internal temp of 130 with a nice char. Turned out fantastic, reminded me of prime rib texture wise.

PSA/FYI...Costco in East Plano still has boneless leg of lamb do $4.99/lb, and thru today offering $3 off per package.