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Smoked Italian Cacciatore Salami
Smoked cheddar and jalapeno scones recipe

New Zealand Smoked Lamb Leg

Categories
  • lamb
  • recipes
Tags

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/

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