Pre-heat the smoker to 225°F. Add the wood chips and place the lamb, fat side up, on the smoker rack. Aim to keep the temperature between 225 – 250°F., if using a charcoal grill.

1 5- to 6-pound boneless leg of lamb, tied In a food processor, combine the garlic, rosemary, thyme, oregano, zest, salt, and pepper. Process until finely ground.

Roast leg of lamb with garlic and rosemary recipe. One of Britain’s favourite lamb recipes is a simple leg of lamb with garlic and rosemary. To make this leg of lamb you need the following ...

THERE'S nothing quite like a good old slap-up lamb roast on Easter Sunday, but the meat can be quite tricky to cook to absolute perfection. Here is exactly how you should cook your leg of lamb ...

Step aside, ribs. Leg of lamb can also be wood smoked. June 21, 2017 at 5:05 a.m. | Updated June 20, 2017 at 3:47 p.m. by The Culinary Institute of America ...

Put simply, using your charcoal grill as a smoker is a matter of keeping it hot for longer than usual. Smoked items are ideally cooked at around 250 F and can cook for more than 10 hours.

Put simply, using your charcoal grill as a smoker is a matter of keeping it hot for longer than usual. Smoked items are ideally cooked at around 250 F and can cook for more than 10 hours.

I t’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...