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.
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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.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
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.
But you know, it's by your side I will stay
Floyd Va