BobM
Babbling Farker
I made about 8 slits in the meat and stuffed them a couple of rosemary leaves and 1/2 a garlic clove.
I made up a mixture of olive oil, lemon juice, chopped garlic, mint, oregano, rosemary and salt.
I coated a 10 pound leg of lamb with the mixture and put it in a 2 gallon zip bag for about 2 hours.
I cooked the lamb on my 22 1/2" WSM, with KBB and a couple of pecan chunks, at 340F until the IT, in the thickest part of the meat was 140F. It took about 3 1/2 hours. I then let it rest for about 1/2 hour.
It came out moist, tender and really tasty!
Marinading.
On the WSM.
Done.
Ready to serve.
Beer o' the day.
Thanks for looking.
I made up a mixture of olive oil, lemon juice, chopped garlic, mint, oregano, rosemary and salt.
I coated a 10 pound leg of lamb with the mixture and put it in a 2 gallon zip bag for about 2 hours.
I cooked the lamb on my 22 1/2" WSM, with KBB and a couple of pecan chunks, at 340F until the IT, in the thickest part of the meat was 140F. It took about 3 1/2 hours. I then let it rest for about 1/2 hour.
It came out moist, tender and really tasty!
Marinading.
On the WSM.
Done.
Ready to serve.
Beer o' the day.
Thanks for looking.
