Smoked Leg of Lamb leftover
I served this with a flavourful meal, of, Jasmine corned Rice, conk peas, squash, Navajo fried bread, and corn on the cob. The lamb was flavoured, mainly by the woods and charcoal that smoked it. This is why I listed the woods used. It gave a little flavouring but let the lamb taste like lamb.
Smoked Leg of Lamb leftover
I served this with a flavourful meal, of, Jasmine corned Rice, conk peas, squash, Navajo fried bread, and corn on the cob. The lamb was flavoured, mainly by the woods and charcoal that smoked it. This is why I listed the woods used. It gave a little flavouring but let the lamb taste like lamb.
Open in Cookpad AppSteps
- 1
Start the fire and keep the temperature around 275° Fahrenheit. Smoke the leg for 5 hours. Let it cool. When cooled put into the freezer for up to six months. Let it thaw in the refrigerator overnight. Remove the elastic netting. Preheat oven to 375° Fahrenheit. Put into a pan covered.
- 2
Cook for 1 hour. Let rest for 15 minutes and slice. Still nice and juicy with a mild Smoky flavor.
- 3
Serve I hope you enjoy!!!!!
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