Americana Outdoors E-Magazine - November 2020

DIRECTIONS: 1. Mix the marinade ingredients together and rub it into the leg of lamb. 2. Use a baster to get the marinade into the cavities, but don’t cut the string holding the roast together. 3. Place the lamb in a gallon size ziplock bag, or equivalent, pour in the rest of the marinade and throw it in the fridge at least overnight. 4. The next day, preheat the smoker to about 200 degrees, and put in 2 hours of pecan and 1 hour of apple bisquittes. 5. Take the lamb out of the bag and put it, with the marinade particles still stuck to it, into the smoker. 7. Note: Put a round metal cake pan under the lamb to catch drippings for gravy, and it works like a charm. 8. Put the lamb on the second rack space from the top, and put the pan 2 rack spaces down. The flow of the smoke did not seem to be affected in the least. 9. When the temp hits 140 degrees, take the lamb out and dutifully wrap it in foil, then a towel, and put it in a cooler. 10. Take the drippings from the pan in the smoker and put them in a saucepan. 11. Add chopped onions, cook until they are soft, add a bit of milk with corn starch in it to make a gravy. 6. Smoke the lamb until the internal temp is 140 degrees (about 3 – 3 1/2 hours).

SMOKEDNEWZEALAND LEG OF LAMB INGREDIENTS:

Marinade

• 1 Cup Olive Oil

• 10 Cloves of Garlic Chopped

• 1/4 Cup Soy Sauce

• 1 Cup Apple Cider (Old Wolfgang recommends

Pomegranate juice, but said to use cider as a backup)

• 3 Tablespoons of Sea Salt

• A few shakes of ground pepper