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!
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by brethren martyleach
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