INGREDIENTS – Pit Smoked Leg Of Welsh Lamb With Apricots & Honey
1 leg of welsh Lamb
Few sprigs of rosemary
1 head of garlic
oil for cooking
2 tablespoons of honey
Stud the Lamb with garlic and rosemary
Rub with the oil and salt and spread with the honey
Add the chopped apricots & cover with the tin foil
Set up the smoker with oak shavings and broken cinnamon
Smoke slow for approx 4 hours
If you don’t have a smoker, burn charcoal on the BBQ and when white, place the Lamb on the rack and let it smoke over night.
When ready to eat, remove the tin foil and serve with a summer salad and juices from Lamb.