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Unread 11-12-2012, 05:03 PM   #1
cameraman
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Default Butterflied leg o' lamb with pron

Took my first shot at smoked leg of lamb and did it on the kettle.

I marinaded the lamb with a recipe from the Weber big book of grilling -- garlic, rosemary, salt, pepper and olive oil. Then I vacusucked it.



Then I rolled and tied the roast per Epicurious's youtube video. It was easier to do than I thought it would be.



I cooked it with the briquet baskets on the sides and some hickory chunks.



Next time I'll pull it a little sooner. That said it was tender and delicious.



Thanks for looking.
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Last edited by cameraman; 11-12-2012 at 05:38 PM..
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