Hot smoked lamb leg and vegetables

 

Hot smoked lamb leg and vegetables

Hot smoked lamb leg

Hot smoked lamb leg and vegetables

 

While hot smoking mackerel, also smoked lamb leg and some veg to use the space and check the result.

 

Make a marinade of yogurt, soy sauce, salt, brown sugar and tandoori spice, use a pointy knife to poke into various places in the lamb leg to speed up seasoning and cooking, rub marinade all over and rest for a day.

 

This half leg took 3 hours to hot smoke at around 110˚C to reach core temperature of 65˚C. Meat is tender and not dry, nice texture.

 

The smoke does not add any taste on veg, mainly a way to slow cook them and concentrate their flavor, good result with carrot and beetroot.