Ingredients

Let’s Cook!

• 1
  In food processor, make a smooth paste from the herbs and spices and oils to rub the lamb with all over. Wash outside of lamb first with lemon juice, dry. Let the rub penetrate the lamb overnight on counter till meat feels dry.
  
• 2
  Start the hardwood cold smoke fire in your grill with 1/2 charcoal chimney of mesquite charcoal. When coals are white, add same amount soaked oak hardwood. Add rosemary twigs till you have a nice smoke. Close grill cover, leave vents half open.
  
• 3
  Grill and smoke the leg of lamb till the shank meat pulls back from the bone, about 3 hours. Add a full charcoal chimney of soaked oak hardwood, half chimney of mesquite charcoal, plus rosemary twigs to the fire, close the air intake vent and exhaust vents on grill till almost closed. Smoke overnight over smoldering embers.
  
• 4
  Cut the smoked and trimmed leg of lamb meat in sandwich thick slices. The smoking makes the meat more tasty, so slice in small 4 ounce individual portions. Freezes well, warm one minute in microwave for dinner. Enjoy.
  
• 5
  After deboning the leg of lamb, use the bones and trimmed fat to stew dogfood with rice and beans and vegetables till bones are soft enough to feed the dog.