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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-09-2007, 12:32 PM   #1
creepyrat
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Default leg of lamb...

ok, my mom wants a leg of lamb for mothers day, last year i grilled one on the gasser but i don't have one anymore i switched to an offset.

found a yogurt, mint, lemon juice, garlic marinade here that looks really good that i'm going to use.

bone in or bone out? what sort of wood do you suggest or just charcoal?

should i trim fat and use bacon to keep it moist or something like that?
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Unread 05-09-2007, 01:20 PM   #2
The_Kapn
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Default

I don't know Diddley about lamb.
But, I found this from someone who does:
http://www.bbq-brethren.com/forum/sh...%22leg+lamb%22

Some thing to read while you are waiting for a real answer.

TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
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