This smoked New Zealand Lamb Leg Recipe is the result of a lot of research and also one of the best.

INGREDIENTS

• lamb leg
• ten gloves of chopped garlic
• one quarter of a cup with soy sauce
• one cup of pomegranate or apple cider
• three tablespoons of sea salt
• a few shakes of ground pepper
• chopped onions, milk and corn starch according to the wanted sauce quantity

DIRECTIONS

• Mix the marinade ingredients together and rub it into the leg of lamb.
• Use a baster to get the marinade into the cavities, but don’t cut the string holding the roast together.
• Place the lamb in a ziplock bag, or equivalent, pour in the rest of the marinade and throw it in the fridge at least overnight.
• The next day, preheat the smoker to about 93°C, and put in 2 hours of pecan and 1 hour of apple bisquettes.
• Smoke the lamb until the internal temperature is 60°C (about 3 – 3,5 hours).
• Put the lamb on the second rack space from the top, and put the pan 2 rack spaces down.
• When the temperature hits 60°C, take the lamb out and dutifully wrap it in foil, then a towel, and put it in a cooler.
• Take the drippings from the pan in the smoker and put them in a saucepan.
• Add chopped onions, cook until they are soft, add a bit of milk with corn starch in it to make a gravy.
• Serve the lamb with the sauce. A real delight!

SOURCE: https://www.bradleysmoker.com/recipe/smoked-new-zealand-leg-of-lamb-recipe/