Semi-boneless Leg of Lamb - Sirloin Half

Sometimes you just feel like something else. Not that I'll ever burn out totally on pulled pork, but I had a hankering for something did. Besides, I found this piece of lamb on sale after the Thanksgiving Holidays, and, being a Yankee, I can't pass up a bargain.

This was kind of a 1/2 leg of lamb... not my preferred cut, but good enough.

I bought a bunch of garlic and cut a lot of it up into thin slivers. The rest goes into the mini-processor along with some olive oil, and ginger powder and processed into a paste.

I cut small holes and "plug" the lamb with the garlic slivers.

It goes into a baggy, and sits in the refrigerator for a few hours.

I smoke it to an internal temp of 155 degrees. It came out just the way I like it, medium rare.

Unfortunately, the lamb tasted so good we got into eating it before I could shoot some pictures. Here were the remains after much feasting.

Final Conclusions -

Excellent!!! The flavor was out of this world! Juicy, tender, and yummy. We didn't have company over to join us, but this is on the list for 'company worthy' bbq.

Next time I would use ginger root instead of the powder.

If you have any questions or comments, send me a message.

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