That sounds wonderful!I enjoyed the story of your Grandparents very much!
For my wife and I, lamb is our favorite meat. It’s the main reason I raise sheep.
I smoke the leg like a brisket. Low heat and smoke for around 2.5- 3 hours. Then I wrap it in butcher paper to finish it off to 150 deg. We enjoy it as a main course and use the remainder of the trimmings to make Gyros, robust salads and smoked lamb soup. Got some fresh pita bread I made in the wood fired oven on Friday night ready to go.
I enjoyed the story of your Grandparents very much!
For my wife and I, lamb is our favorite meat. It’s the main reason I raise sheep.
I smoke the leg like a brisket. Low heat and smoke for around 2.5- 3 hours. Then I wrap it in butcher paper to finish it off to 150 deg. We enjoy it as a main course and use the remainder of the trimmings to make Gyros, robust salads and smoked lamb soup. Got some fresh pita bread I made in the wood fired oven on Friday night ready to go.