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R2Egg2Q 09-04-2013 03:00 PM

Leg of Lamb & Brisket Cook (Pron)
I stopped by Restaurant Depot to pick up a packer and noticed a sale on leg of lamb at $3.19/lb. I picked up this Aussie bred 7.2 lb leg:

Cleaned up the meat side and removed the aitch bone:

Stuck slivers of garlic & rosemary into slits in the leg:

Vacuum sealed the leg in a marinade consisting of: fresh thyme, oregano, rosemary, crushed & minced garlic, lemon zest & juice, kosher salt, and EVOO.

The next morning the leg got a light coat of Dizzy Pig Red Eye Express:

The leg joined the packer on the XL Egg running at 345 degrees:

Pulled the leg at an IT of 120 and gave it a quick sear on the Large Egg:

Aimed to pull it off in the 132-135 range:

After a 15 minute rest I made the first slice:

Then sliced it up:

Plated it for lunch with a quinoa salad & some hobo veggies (fingerling potatoes, carrots, onions, garlic, etc...):

The packer brisket was sliced for dinner:

With the exception of overeating, it was a great day!

Thanks for looking!

supertramp 09-04-2013 03:14 PM

Good job

BBQ PD 09-04-2013 03:18 PM

Your are the brisket King, and that lamb looks to die for :clap2:.

AussieTitch 09-04-2013 03:28 PM

Nice work mate, that looks delish

MeatCandy 09-04-2013 03:36 PM

Very Good!

cowgirl 09-04-2013 04:03 PM

Both look delicious John! Very nice!!

R2Egg2Q 09-04-2013 09:17 PM

Thanks all for the kind words! Nice to get kudos from an Aussie as much of the inspiration for the lamb came from past posts from some ALF award winners in Australia.:grin:

jeffturnerjr 09-04-2013 10:44 PM

Meat coma..... Yes!

code3rrt 09-05-2013 12:11 AM

Beautiful all looks delicious!


Phubar 09-05-2013 02:05 AM

Most excellent R2!

buccaneer 09-05-2013 03:38 AM


Nut 09-05-2013 04:12 AM

Looks Marvelous!

I got to do my first leg a few weeks ago. I should do another one...

Diesel Dave 09-05-2013 05:15 AM

That all looks amazing!!

The brisket is making me real hungry.....well the lamb too

woodpelletsmoker 09-05-2013 05:22 AM

so, the pit temp does not matter as long as meat in 135F
Then why 225F instead of 345F.
I am sure 345F saving big time
Then I doubt low & slow.

I am chinese in China. We pay at least 1/3rd more in Beijing for lamb

sliding_billy 09-05-2013 07:56 AM

Great looking cook!

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