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My first boneless leg of lamb
Dfishel
Posts: 104
I started with a 4 pound boneless leg of lamb and seasoned it with rosemary, thyme, garlic , EVOO, and salt & pepper.
Stabilized the Egg at 325F and pulled the leg off at an internal temp of 128F
Stabilized the Egg at 325F and pulled the leg off at an internal temp of 128F
Comments
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Looks delicious! Nice work.XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
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