Thank ya'll for all the questions over the last year or so! One that keeps popping up is, how do I grill different cuts of lamb? Well today is the day we start talking about how to just that! You can also visit our website Kalosfarms.com for recipes, great health related info, and place your order to begin your grilling journey!
To begin with, steer clear of using lighter fluid or any quickstart charcoal. Yes they are a breeze to start your grill, but the fumes you send off from them are very harmful to you and your family, plus they greatly effect the quality and taste of your lamb. My choice is to use straight charcoal or a variety of natural woods. So get the chainsaw out and get your stockpile going!
Now that we have all that covered, seasonings... I personally like to use chipotle , or a number of other Texas Style seasonings.First I take the meat out of the freezer and let it thaw to room temp. Afterwards I'll start a little marinade with some Texas Style secrets! After letting the marinade and the meat sit for about 12 hours, I'll fire up the smoker and get the temp up to 225. If I'm smoking a leg of Lamb, I'll butterfly the leg prior to the marinade and place it on the smoker fat side up. Be sure to close the lid for around an hour and a half to two hours. After a few glasses of wine, (or beers) go back to your smoker and check your creation! It should be about ready to flip! So flip it! :) Now go back to what you were doing but be sure to maintain 200 to 225 temp on the smoker. after a few more glasses, go back and check on the leg. It should be ready to serve! So take the leg off the smoker, wrap in foil and let rest for thirty minutes. Get the plates ready and enjoy your dinner!
