24 Hour Prep Time
Entire leg of lamb, marinated in greek style marinade with herbs and spices. Smoked for 2 hours and then cooked in the smoker for another 6 hours. This one will keep you wanting and craving for more.
PAN: – Choose a high-quality Skillet/Pan and preheat it over low to medium heat. Once your pan has warmed up, pour in ¼ cup of water or Broth and wait for the liquid to simmer. Reduce heat to low and add the pulled meat of the Lamb leg to the pan, stirring to combine with the liquid. Once the meat starts to soften, re-evaluate and add more water if necessary. Cover and cook on a barely-there simmer until a meat thermometer reads 80°C.
OVEN/OTG: – Add the whole Leg of Lamb to a greased Baking dish and add 1/4 cup of water. Cover the dish in a double layer of foil, to lock in the moisture, and set it on a baking tray in the middle of your oven. Cook until your meat thermometer shows an internal temperature of 80°C.
All recipes have been tried and used successfully, but results may vary from person to person. Please use your instincts to Cook it to your preference.
Packing Size: 1 to 1.50 kgs