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Boneless Leg of Lamb

roblewroblew Posts: 78
edited February 2014 in EggHead Forum
Nothing special just a 4 lb boneless leg of lamb infused with garlic and rosemary with some salt and pepper and olive oil. It was the first one I have ever cooked and it was wonderful. Pulled at 140 IT.
Ringgold GA LBGE


  • hapsterhapster Posts: 7,445
    I have my first one on tap for tomorrow... did you just rub it with the oil, garlic, and rosemary? Mine is in a net, was yours and did you leave it like that when you egged it?
  • calikingcaliking Posts: 10,249
    Looks good! I have not been able to do the last few med rare because SWMBO was preggers and now my MIL doesn't quite dig med rare meat.

    @hapster - those nets are supposed to be oven safe, but I always take them off because I feel like I don't want rubber bands on my food when it cooks.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • Very nice indeed! Meat is swimming on that plate.


    Caledon, ON


  • roblewroblew Posts: 78
    @hapster All i did was take the net off and on the fat side i made about 20-25 slits just through the fat and inserted a rosemary twig and a piece of garlic in each slit. Then I banded it back up with bands from Sams the the butcher gives me or you can use that butchers cord and brushed it with olive oil and fresh ground black pepper and some kosher salt. i cooked it fat side up in the v rack in a drip pan.
    Ringgold GA LBGE
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