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Bone-In Leg of Lamb

schweikher
schweikher Posts: 12
edited February 2012 in EggHead Forum

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!

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