Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Trying leg of lamb

Options
JM3
JM3 Posts: 272
edited November -1 in EggHead Forum
Well I was cruising the meat aisle on Saturday morning (a habit I have picked up because of my egg) and I found a 8.5# split leg of lamb. I have it on the Egg right now indirect at 375. Cooking to 135 internal. I rubbed it with EVOO, garlic, salt, pepper, and a tuscan spice rub I have. Going to cooler it and take the 30 minute trip to the in-laws later this afternoon to eat it along with one rack of the ribs from yesterday. Then onto pulled pork tonight. I may have to make some more barbeque sauce. Have a great grilling weekend. Raise on to those who paid the ultimate sacrifice.[p]John
USMA, 1992
· Share on FacebookShare on Twitter

Categories