Whole Lamb on the Royall 3000 Wood Pellet/Smoker Grill

MM Livestock called and asked if we wanted to try a whole lamb on the Royall this week. Never had grilled a whole lamb before.  Patti and I both love lamb so the answer was easy. YES!

It was easier than I thought it would be to do a whole lamb on the Royall. The 3000 had room to spare and I added some bacon wrapped elephant garlic and sweet onion quarters along with some twice baked potatoes.  Excellent!!

We smoked our lamb for 3 hours at 180 degrees and finished it off with a ½ hour at 300. Nice and crisp on the outside, very sweet and tender on the inside.

MM Livestock raises grass fed beef, lamb and pork. I have found everything I have tried from them to be outstanding. At one time I did not think there truly was much difference in our store bought beef and MM’s grass fed beef. The difference is like night and day. It is truly amazing and obvious.

Ingredients:

1 dressed lamb

Seasoning Rub of your choice

Add your seasoning both inside and out before hitting the grill

Directions:

Rinse the lamb and pat dry with paper towels. Then, a nice coating of your favorite spice rubs, both inside and out. Set it on the Royall at 180 for about 3 hours. We then turned the grill up to 300 for almost 30 minutes to crisp it up a little.

Place the lamb on the grill and open it up as much as you can to let the smoke in

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “180”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your lamb directly onto the grill and just let it hang out in the smoke and get happy for 3 hours or so. This is referred to as “smoking”; the temperature is around 165-180 degrees.

Every hour or so check your internal temperature, we are shooting for 140 -145 degrees.

When the meat reaches an internal temp around 140 pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

This dude is ready and so are we

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Leg of Lamb, Patti calls it a drumstick

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live your Passion,

Ken & Patti

http://datenightdoins.com

MM Livestock Co.

Megan McDowell 951 259 2072

builttoslide@msn.com    www.california.beef.com

style="font-size: 14px;" face="Comic Sans MS, cursive">