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Boneless Leg o' Lamb

I picked up a small (2.5 lb.) burgundy pepper marinated leg of lamb at Trader Joes. Raised direct at 350 with a reverse seat at the end for some nice char. Also threw some baby broccoli on there for about 15 minutes. Pulled the lamb when the thickest part was at 130. Very juicy and flavorful.

Wear wood ewe hand eye bee width know spill Czech her???

Comments

  • SGHSGH Posts: 26,437
    edited October 2014
    @EgginATL42‌
    Looks like a home run to me. Lamb is one of my favorites and yours looks excellent my friend. Awesome job =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • Ragtop99Ragtop99 Posts: 1,570
    nice looking lamb.  
    Cooking on an XL and Medium in Bethesda, MD.
  • Looks good!
  • SGHSGH Posts: 26,437
    Man that sliced pic is making me hungry!!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.

    Virtus Junxit Mors Non Separabit

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    Just a man with a Muhle. 
  • Fat_AlFat_Al Posts: 1
    Looks awesome.  Inspiration for my LoL today.  Hope mine comes out looking nearly that good.
  • CPFC1905CPFC1905 Posts: 582
    Boneless leg (3lbs) marinated overnight in yogurt and harissa,  with fresh mint and lemon zest in the 'roll' - plus a few anchovy in the mix too.   
    Accompanied with roast veg & spuds on the Egg while the lamb was resting.
    Beech wood chips for smoke to start.   Indirect for 1 3/4 hrs around 170C / 330 F. 

    Ran it to 70C / 160F - which was higher than planned. But the Egg bailed me out (again), with plenty of moisture and flavour in the meat.   SWMBO is the other side of the done-ness continuum to me, so she was happy with it medium to well.   Good render and I think it worked out better for being on that bit longer. 








     "Shohna ba Shohna"
    Op Herrick / Enduring Freedom  2011 - 14.
  • bluebird66bluebird66 Posts: 2,360
    Great looking meal!
    Large Egg with adjustable rig, Kick Ash Basket and various Weber's
    Floyd Va

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