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.
