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BGnogin
BGnogin Posts: 76
Picked up a 3lb boneless leg of lamb.  Had the butcher butterfly it.  Marinated in a paste of olive oil, chopped garlic, mint, oregano, and S&P.  Went indirect for a half hour at 250*, then went direct until thickest part had an internal temp of 130*.   Sliced thin against the grain. Piled on a warm pita. 


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