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.

Transfer the lamb to the grill, centered above the water tray. Cover the grill and cook until the lamb has reached an internal temperature of 140 degrees (for medium-rare), about 2 hours (see note).

They favor cooking a leg of lamb at 325°, so keep in mind your cooking time might be a bit shorter if you're in the chef Stone 350° camp. These are the times that you should pull the meat out of ...

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 ...

Smoking meat —the technique behind favorites like barbecued brisket, ribs and pulled pork — is the process of cooking an item at a low temperature, surrounded by smoke from burning wood ...

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 ...

They favor cooking a leg of lamb at 325°, so keep in mind your cooking time might be a bit shorter if you're in the chef Stone 350° camp. These are the times that you should pull the meat out of ...