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Boneless Leg of Lamb

1voyager1voyager Posts: 1,157
edited November 2020 in Lamb

This is a three-pound boneless leg of lamb from Costco. (Carved down from a six-pounder since there were only two of us for Thanksgiving.)

Tied, rolled in SPG then weaved fresh rosemary springs through the butchers' twine. Then I refrigerated it for 1 hour, uncovered.

Dome temperature - 325 degrees. 

Raised, indirect on v-rack.

It took about 1 hour and 15 minutes to reach an internal temperature of 125 degrees.

Rested for 10 minutes then carved.

Served it with warm sherry/mint sauce
Large Egg, PGS A40 gasser.


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