Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.

Lets talk Lamb Shoulder and Lamb leg!

In this video, we will be talking about the difference between two popular cuts of lamb: the shoulder and the leg. Both cuts are from the same animal, but they require different preparation and cooking techniques to get the best results.

We'll be discussing the best ways to BBQ Lamb Shoulder and Lamb Leg, and showing you how to smoke them to perfection on a Weber Kettle and a Traeger pellet smoker.

We'll also be sharing our favourite BBQ recipes, tips, and techniques to make sure your lamb comes out delicious every time.

In the video we are going to talk about the difference between the 2 cuts:

* The difference between leg and shoulder
* The preparation
* The best way to cook each of them on your smoker or grill
* The final results.

So, join us as we explore the delicious world of lamb on the BBQ and discover the best cuts for your next BBQ, ask question in the comments if we miss anything in the video.

Temp Guide
Rare 140ºF/60ºC
Medium Rare 145ºF/63ºC
Medium 160ºF/71ºC
Medium Well Done 165ºF/74ºC
Well Done 170ºF/77ºC

It's also important to let your lamb rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.

Keep in mind that the internal temperature of your lamb will continue to rise after being removed from the heat, so it's important to take it off a few degrees before reaching your desired level of doneness.

#lamb #bbqlamb #lambleg #lambshoulder

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