dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
I found a 4.70 lbs semi-boneless leg of lamb for $3.99 a pound, so that's whats going on the rotisserie. My setup runs hot, because that's what poultry likes, so figure around 350 deg. Any tips? Should I take the bone out and truss it? I'm interested in times at the higher heat.