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JohnnyFlake · 04-07-2015, 10:33 AM

Sorry. forgot to take pics., but on Easter Sunday, we smoked two 4lb boneless Lamb Roast, the kind with poppers in them. We first marinated them overnight with Olive Oil, copped up Thyme, salt & pepper. We let them cook until the poppers opened and then waited another 20 minutes before taking them out. Then we let them set for about 20 minutes, before slicing them up, about 1/4" slices. Man Oh Man, it was out of this world. Just the very slightest amount of pink, very slight. It was amazing!

04-07-2015, 10:33 AM	#4772
JohnnyFlake Just an old Wiseguy! Join Date: Oct 2008 First Name: John Location: Henderson, Nevada Posts: 534 Trading: (18)	Re: What's in your smoker? Sorry. forgot to take pics., but on Easter Sunday, we smoked two 4lb boneless Lamb Roast, the kind with poppers in them. We first marinated them overnight with Olive Oil, copped up Thyme, salt & pepper. We let them cook until the poppers opened and then waited another 20 minutes before taking them out. Then we let them set for about 20 minutes, before slicing them up, about 1/4" slices. Man Oh Man, it was out of this world. Just the very slightest amount of pink, very slight. It was amazing! __________________ A real man only needs Seven things in his life, Cigars, Women, Guns, Whiskey, Beer, Beans & Bacon!