Smoked-fried lamb foot

Recipe of Kristupas Krivickas
Prepare the Kamado BONO grill for indirect cooking, ignite the charcoal with a tanner, place on the stainless steel grill and wait until the temperature rises to 110 degrees. Put up smoking blocks, close the upper and lower air dampers to keep the temperature even.
We partially bone the lamb's leg - we leave only a small stone at the bottom. Rub garlic, pepper, rosemary, salt. Twist and fasten with cords.
We smoked for 40 minutes at 110 ° C and then cooked in indirect heat at 180 ° C (be sure to use a water bath) for about 2 hours until the internal meat temperature is 68-70 ° C. Boil the potatoes and then fry them in olive oil.
Poppamies Smoky Apple Sauce will go well with all this goodness. You can smear the leg of the lamb or just serve it next door.
Delicious!

INGREDIENTS

2-2.5 kg lamb hind leg
3-4 cloves of mashed garlic
Rosemary
black pepper
salt

Fresh fries
Salt
Olive oil
Dill
3-4 tbsp. Poppamies Smoky Apple Sauce
3-4 pcs. oak smoking blocks