Description
A deliciously smoked lamb neck with a crispy exterior, perfect for your next gathering.
Ingredients
Scale
- 2 pounds lamb neck
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
Instructions
- Preheat your smoker to 225°F (107°C).
- In a bowl, mix the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cumin.
- Rub the spice mixture all over the lamb neck.
- Place the lamb neck in the smoker and smoke for about 4 hours, or until it reaches an internal temperature of 190°F (88°C).
- To achieve a crispy exterior, finish the lamb on a grill or in the oven at high heat for 10-15 minutes.
- Let rest for 10 minutes before slicing and serving.
Notes
- Ensure to let the lamb rest after cooking to retain its juices.
- Experiment with different wood chips for varied smoke flavors.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the lamb neck
- Calories: 500
- Sugar: 0g
- Sodium: 500mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 120mg