This is a recipe in two stages – the whole lamb forequarter, which is smoked in the oven on a low heat, then sealed up to cook slowly. ‘The traditional way it’s done in Turkey is on these big skewers and they lower it into an oven,’ says Attila.
Prepare your smoker with wood chips or pellets according to the manufacturer’s instructions, and preheat to 225 degrees Fahrenheit. In a small bowl, combine the salt, pepper, and rosemary to make a dry rub. Rub the Dijon mustard all over the surface of the lamb, then sprinkle it all over with the dry rub.
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To get an accurate read, insert the thermometer into the thickest part of the leg of lamb or shoulder. For medium rare, pull the lamb from the smoker at 130–135 degrees Fahrenheit. For medium well, 145–155 degrees Fahrenheit, and for well done, leave it in until the internal temperature reaches 155 degrees Fahrenheit.