Denotes a raw or undercooked item. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne what to do with smoked oysters. At first glance, it may seem like an odd pairing, but doesn’t it sound delicious?
Oysters play a big part in the aquaculture, livelihood, and history of the Chesapeake Bay. We have indoor tables and shaded outdoor seating with lots of cold bevvies to cool you off. Sting is a perfect summer cocktail! Using Four Roses Kentucky Bourbon, this is a spicy take on a Bourbon Smash. Honored to be featured on the cover of the newest issue of Williamsburg Magazine. A smoked leg of lamb is a delicacy that is surprisingly easy to prepare.
Once you taste it this can easily become your go to smoked leg of lamb recipe. Smoked Leg of lamb Shown resting before carved. What type of wood to use for smoking lamb? You can smoke a leg of lamb with equally good results using hardwoods such as apple, cherry, maple, hickory and oak.
Most commonly you would add wood chunks or wood chips to heat producing lump charcoal or briquettes to impart a smoky flavor. On top of that their very pleasant light smoke imparted a subtle floral and herbal flavor and there was no need to add wood chips. Go for the latter if you can as due to its shape it cooks more evenly and is easier to carve. Then consider if you want the bone-in or not. Your decision could be as simple as whatever is available at the meat department where you shop. Or driven by the basic pros and cons of boneless vs bone-in leg of lamb. Generally, smoking a boneless leg of lamb takes less time than a bone-in leg.
We smoked a boneless piece of meat this time around. On the flip side a bone-in leg is thought to become a bit more flavorful during slow cooking and smoking. But it does take longer to smoke and carving it is trickier. To Trim or not to Trim the Fat? We are in favor of leaving the fat on top of the leg of lamb.
As it slowly melts away during cooking fat contributes deep flavor without which the lamb meat will not taste as good. Fat also gives texture as it permeates the lamb meat and makes it incredibly tender and juicy. Why give up on the succulent and way more flavorful meat in result? You can always choose not to serve the fat once the leg of lamb is sliced. We also leave it on for a smoked rack of lamb. Place leg of lamb with the fat side up directly onto the rack of your grill or smoker.
Add your choice of wood chips or chunks also as per the instructions of the manufacturer. Rub the lamb with your choice of seasonings. We kept it simple because we really wanted the meat to showcase the delicate olive wood aromas. Rub all sides liberally, including the fat cap if you chose to keep it.
TIP: Be sure to completely thaw the lamb and bring it to room temperature before smoking it. Leg of lamb over olive wood charcoals. When is the Smoked Leg of Lamb done? The internal temperature of the meat is more important to take into consideration than its weight and the smoking time.
A smoked leg of lamb is cooked medium-rare when the internal temperature registers just over 135 F. At higher than 145 F it gets into medium territory and will begin to slowly dry out. Once the lamb reaches the appropriate internal temperature remove it from the smoker, place it on a cutting board and let it rest for about 10 minutes. You can drape it loosely with aluminum sheet to keep it warm. Once the meat has rested carve it and serve immediately while it is still warm and juicy. Carving a smoked leg of lamb. The smoke contributions of the olive wood briquettes were more prominent with the potatoes.
Potatoes really lend themselves great to smoking, even the lightest of flavors seem to get amplified. Stoked to have tried olive wood briquettes. TIP: If you decide to smoke potatoes it is very helpful to parboil them first, before you load them into the grilling baskets. Tried and true and we recommend it! Of course Chris and I always have craft beer on the mind. So many options for smoked leg of lamb! We personally favor lighter-bodied styles and especially like pilsners for their dry and crisp finish.
Very crushable while waiting for the lamb to cook and very well suited aromas and flavor wise for the mild floral and herbal smokiness of the meat. Herbal fresh Noble hops Pilsner pairs great with lamb. Sauces to Consider The fresh notes of herbs like thyme, rosemary or mint in combination with olive oil, dijon mustard, lemon juice and spices can come together to create various delicious sauces to be served alongside lamb leg. Consider this collection of Sauces for Lamb to find a recipe that speaks to you. Boneless or bone-in smoked leg of lamb – tender, juicy meat with pleasant smokiness. Add your choice of wood chips per the specifications of the manufacturer.