EPIC Peach-Wood Smoked LEG OF LAMB🔥25-Garlic Bomb + Balsamic Braise | Smokin’ Barrels BBQ Vancouver

Описание: 🔥 Smokin’ Barrels BBQ – Vancouver, BC
🥩 Video: “Roasted / Smoked LEG OF LAMB | Peach-Wood Slow-Smoke + Flame Sear + Balsamic Braise”

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WHAT’S HAPPENING IN THIS COOK
Dry-rub & herb stuff-down
3-hour cold-side smoke over peach wood & lump charcoal (225 °F / 107 °C)
Rip-roast flame-sear for bark & colour
Shallow braise at 250 °F (121 °C) till 200 °F (93 °C) internal—pull-apart perfection
Rest, carve, demolish 🤤
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FULL INGREDIENT LIST – “GARLIC-BOMB” LEG OF LAMB
• Whole bone-in leg of lamb (8-10 lb / 3.5-4.5 kg)
• 25 heads of garlic, peeled & smashed 💥
• 4 Tbsp fresh rosemary, chopped
• 3 Tbsp fresh thyme leaves
• 3 Tbsp chives, minced
• Zest & juice of 1 large lemon
• ½ cup good balsamic vinegar
• ¼ cup olive oil
• Kosher salt & coarse black pepper to taste

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PREP NOTES
• Score the fat cap, then knife-tip pockets every 1″ and stuff in that garlic/ herb mash.
• Mop every hour with balsamic-lemon mop to build layers of tangy caramelised crust.
• Peach wood = subtle stone-fruit sweetness that LOVES lamb.

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SERVE IT WITH
🫒 Charred olives & feta
🥔 Crispy tallow potatoes
🍷 Big syrah or an IPA with bite

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COME EAT WITH US
📍 Smokin’ Barrels BBQ – Vancouver, BC
Catering | Pop-ups | Classes → smokinbarrelsbbq.ca

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