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This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it.
Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. The upper shank cooks more evenly and is easier to carve.