So, I know this is a beer blog but…
I just threw the de-boned leg of lamb on at 2:56 p.m. My target temp is 145 degrees. I’ll use this post as notes going forward. Smoker temp is 225 degrees. But the Traeger temp does fluctuate wildly.
I pulled the leg at around 6:30 – when the internal temp hit 150 degrees. So, that’s a total cook time of 3.5 hours. It turned out pretty perfectly. And it’s good to know that I have a rough cook time of 3 1/2 hours for a small, de-boned leg of lamb.
I did a rub of onion flakes, course ground pepper, kosher salt, dried basil, dried thyme, and dried oregano.