Virginia Style Smoked Barbecue Lamb

Ingredients

• 1 bone in leg of lamb
• 2 tablespoons of table salt
• 2 tablespoons of black pepper
• 1 cup (2 sticks) of butter
• Half a cup of apple cider vinegar
• 1 tablespoon of red pepper flakes
• Vegetable oil for the grates

Directions

The basting sauce

• Combine the butter, apple cider vinegar, red pepper flakes and a tablespoon of salt in a small bowl
• microwave and stir 10 seconds at a time until butter is melted and salt is dissolved

The Cook

1. Trim the lamb & season with 1 tablespoon of salt & 2 tablespoons of pepper leaving 1 hour at room temp before smoking
2. Heat the smoker to 250F/135C and add soaked wood chips
3. Brush grates with oil and place the lamb with the fat side on top. Leave to smoke until the bone is at 190F/88C (roughly 8 hours) basting at hour 4, 6 and 7.
4. Take out Lamb leg and let rest 1 hour before serving

Notes

• Soaking the lamb in buttermilk beforehand helps reduce gamey flavor
• Chilean lamb is much gamier while New Zealand lamb is milder