Classic smoked leg of lamb

Ingredients for 6 servings:

• 3 kg leg of lamb
• 1 handful of herbal salt or salt mixed with thyme, rosemary and oregano
• 8 half garlic cloves
• 2 tbsp mustard
• 1 handful of rosemary sprig(s)

Instructions

Working time approx. 2 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 4 hours; Total time approx. 16 hours 2 minutes

Smoked leg of lamb

Score the leg of lamb in a checkerboard pattern, but only where the fat cap is. Cut small pockets into the meat and press the garlic cloves into them. Rub the meat on all sides with mustard. Sprinkle salt and pepper all over the meat. Place rosemary under and on top of the meat. Wrap in cling film and refrigerate for about twelve hours. Heat the smoker with beechwood and keep it at 140-150 degrees. Place the leg of lamb on the smoker and insert a thermometer. The meat is done when it has an internal temperature of 65 degrees (this takes about two to four hours), then remove it from the smoker. Cover and let it rest for an hour – done. Have fun grilling or smoking it later.