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Bone-In Leg of Lamb
Owned my Large Green Egg since December and have really enjoyed it. First time poster but have been lurking on the message boards for a couple months now and enjoy reading the discussions daily!
Bought a small 3.25 bone-in leg of lamb at Publix for about $20. Going to marinate with some EVOO, salt/pepper, garlic and rosemary. Couple questions for those of you who have cooked this before:
1) Direct or Indirect?
2) Temperature?
3) Fresh Rosemary or Dry Rosemary....does it matter?
4) Garlic slivers punctured into the meat or create a rub on outside with minced garlic, rosemary, salt/pepper, etc?
Any other tips/suggestions greatly appreciated....Thanks in advance!
Comments
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I'd go indirect with a drain pan underneath at 350º to 400º until you reach 130º internal, rest tented with HD foil.
Fresh Rosemary is better, but dry is fine.
I use garlic slivers and a rub of whatever suits your fancy. (I like Dizzy Pig)
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
This was a fairly easy cook and it turned out delicious. Cooked it indirect at 350 for 90 minutes.
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