Summary: This Kentucky-style barbequed lamb leg slowly smokes for up to ten hours, until it becomes soft as butter. The pit should be maintained at 250 degrees Fahrenheit. Chef Tucker Bunch coats the leg with a dry rub, which forms a delicious crust and infuses the meat with flavor as it cooks. If you don’t have a smoker, you can alternatively set up a gas grill with one burner turned on to low heat. Recipe at: http://www.ciaprochef.com/australian-lamb/recipe5.html Download Podcast Vide
