Smoked Whole Lamb on the Workhorse

Note: The source page (Workhorse Pits1975) is a video only, with no written recipe. The following is a faithful standard method for smoking a whole lamb on an offset pit / smoker.

Ingredients

• 1 whole lamb (dressed)
• Salt and coarse black pepper, to coat
• Olive oil, to bind
• Optional dry rub: garlic powder, onion powder, paprika, dried herbs (rosemary, oregano)
• Wood: oak or hickory for smoking

1. Butterfly or spatchcock the whole lamb so it lies flat, and pat it dry.
2. Rub all over with olive oil, then coat generously with salt, pepper and any rub. Let it sit while the pit comes up to temperature.
3. Fire the offset smoker (the "Workhorse") with oak or hickory and hold a steady 250–275°F (120–135°C).
4. Place the lamb on the pit and smoke low and slow, maintaining steady temperature and thin blue smoke, for several hours.
5. Cook until the thickest parts reach the desired internal temperature — about 140°F (60°C) for medium, 195–205°F (90–96°C) in the shoulders/legs for pull-apart tender.
6. Rest the lamb, tented loosely, for 20–30 minutes before carving and serving.