The Fishing Website : Discussion Forums : Smoked Leg of Lamb https://www.fishing.net.nz/forum/ Sun, 31 May 2026 15:07:42 +0000 Fri, 23 Jul 2021 16:56:35 +0000 http://blogs.law.harvard.edu/tech/rss Web Wiz Forums 12.01 360 https://www.fishing.net.nz/forum/RSS_post_feed.asp?TID=135619 <![CDATA[The Fishing Website : Discussion Forums]]> https://www.fishing.net.nz/forum/forum_images/web_wiz_forums.png https://www.fishing.net.nz/forum/ <![CDATA[Smoked Leg of Lamb : Great stuff.I&#039;m know photos...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1811659&title=smoked-leg-of-lamb#1811659 Author: MATTOO
Subject: 135619
Posted: 23 Jul 2021 at 4:56pm

Great stuff.
I'm know photos don't do flavour justice.
Impressed on your joy of food, likewise for me.

I'm steaming a thought here.

Fishnet cook together.
I'll distribute pills for those vegans so they won't .

Sorry interrupted by stray dog.
It's now on the spit.
Dog tastes pretty good and there is a ready supply.

Oh yeah, for the non meat eaters I can rummage up some meat non meat.

It's so good it's dripping with fat like substances, flavoured to Africa.

Oh and on the hush, it's fn meat.]]> Fri, 23 Jul 2021 16:56:35 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1811659&title=smoked-leg-of-lamb#1811659 <![CDATA[Smoked Leg of Lamb : Last Saturday smoked one more...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1811637&title=smoked-leg-of-lamb#1811637 Author: RockCrashing
Subject: 135619
Posted: 23 Jul 2021 at 8:28am

Last Saturday smoked one more leg of lamb. This one was seasoned & refrigerated for two days. In addition to the standard rub of fresh herbs I've also add some lamb rub and four nice branches of rosemary through the meat. After four weeks on sashimi diet we have finish this lamb & veg in three days LOL












]]> Fri, 23 Jul 2021 08:28:59 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1811637&title=smoked-leg-of-lamb#1811637 <![CDATA[Smoked Leg of Lamb : Thanks @MATTOO for your compliment...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810625&title=smoked-leg-of-lamb#1810625 Author: RockCrashing
Subject: 135619
Posted: 27 Jun 2021 at 10:10am

Thanks @MATTOO for your compliment and the tip on how to add more flavour to the meat. Will definitely add rosemary branches through the flesh in my future cooks. Can already visualise the rosemary enhanced flavour.

Refrigeration of seasoned meat the night before is absolutely something I do with any produce, meat, poultry, fish. imo refrigerating for 12, 24 or even longer period to develop deep flavour infused from the seasoning is a must.

And here is something I'm sure most guys are aware of but can be easy overlooked... after marinating/refrigerating the produce it is very important to bring the meat, poultry, fish to room temperature before smoking/roasting or whatever 
  
]]> Sun, 27 Jun 2021 10:10:44 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810625&title=smoked-leg-of-lamb#1810625 <![CDATA[Smoked Leg of Lamb : Very nice .I d like to share some...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810570&title=smoked-leg-of-lamb#1810570 Author: MATTOO
Subject: 135619
Posted: 25 Jun 2021 at 4:36pm

Very nice .

I d like to share some thoughts.

I take the rosemary fresh on the branch.
I skewer with a thin blade knife through and deep in the meat and under fat sections.
Then push the branches through those cuts..
Punches flavour big time.

Do you crust the meat with your flavourings the night before and refrigerate.

]]> Fri, 25 Jun 2021 16:36:00 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810570&title=smoked-leg-of-lamb#1810570 <![CDATA[Smoked Leg of Lamb : I&#039;ll follow your recipe next...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810562&title=smoked-leg-of-lamb#1810562 Author: kitno
Subject: 135619
Posted: 25 Jun 2021 at 1:21pm

I'll follow your recipe next time, maybe this Sunday as the weather is looking poo again.   
]]> Fri, 25 Jun 2021 13:21:08 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810562&title=smoked-leg-of-lamb#1810562 <![CDATA[Smoked Leg of Lamb : A pic friend took of the leg of...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810559&title=smoked-leg-of-lamb#1810559 Author: RockCrashing
Subject: 135619
Posted: 25 Jun 2021 at 11:55am

A pic friend took of the leg of lamb 



with lots of roasted vegetables 
]]> Fri, 25 Jun 2021 11:55:31 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810559&title=smoked-leg-of-lamb#1810559 <![CDATA[Smoked Leg of Lamb : Thanks kitno, still don&#039;t...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810558&title=smoked-leg-of-lamb#1810558 Author: RockCrashing
Subject: 135619
Posted: 25 Jun 2021 at 11:40am

Thanks kitno, still don't believe you have smoked your lamb seasoned with only salt LOL
I would highly recommend future smoke add some of the above herbs & spices ... the aroma of smoked lamb with fresh thyme,rosemary & garlic is still in memory days later... but now sadly I'm on sashimi diet for the next few weeks Ermm 
]]> Fri, 25 Jun 2021 11:40:16 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810558&title=smoked-leg-of-lamb#1810558 <![CDATA[Smoked Leg of Lamb : Mean, looks pretty tasty ]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810556&title=smoked-leg-of-lamb#1810556 Author: kitno
Subject: 135619
Posted: 25 Jun 2021 at 10:43am

Mean, looks pretty tasty
]]> Fri, 25 Jun 2021 10:43:16 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810556&title=smoked-leg-of-lamb#1810556 <![CDATA[Smoked Leg of Lamb : Thanks Hook-it, the lamb was very...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810554&title=smoked-leg-of-lamb#1810554 Author: RockCrashing
Subject: 135619
Posted: 25 Jun 2021 at 10:29am

Thanks Hook-it, the lamb was very well received by all my dinner guests/friends.
The legs was carved up so fast, I didn't even get a chance to do it justice with some photos Big smile Fortunately a few friends did take some pictures. 

The smoker is a wood pellet YS640 from Yoder, http://www.yodersmokers.com
Been very good, problem free and most importantly some smart features for lazy cooks like myself LOL
Essentially it is a "set & forget" kind of smoker, well thats the theory. Have to say it works like that with some produce but regardless I'm always still hover above it to get the best result of the cook. 
Above is a picture of it I've specially took yesterday without any produce or smoke in it... thats a first ShockedLOL



]]> Fri, 25 Jun 2021 10:29:26 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810554&title=smoked-leg-of-lamb#1810554 <![CDATA[Smoked Leg of Lamb : What machine / smoker are you...]]> https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810483&title=smoked-leg-of-lamb#1810483 Author: Hook-it
Subject: 135619
Posted: 24 Jun 2021 at 8:49am

What machine / smoker are you using ? cheers.]]> Thu, 24 Jun 2021 08:49:54 +0000 https://www.fishing.net.nz/forum/forum_posts.asp?TID=135619&PID=1810483&title=smoked-leg-of-lamb#1810483