leg of lamb anyone?

egghead2004

<p />12# boned and butterflied. I split the meat in 2. Rubbed with olive oil, salt and pepper. Stuffed with black olives, oinions, and rosemary,

Unknown

egghead 2004,[p]Hard to tell from the picture, but you do have that egg sitting on more than the little green feet, right?

Unknown

egghead 2004,
Is that a double drip catcher setup? Looks like 2 pans.
Bruce

egghead2004

Bruce,
Yes and no. I have yet to receive my tableset for indirect cooking. So I hace a horshe stake going across the fire ring with a with a cast iron pan on top. I used an aluminum pan to catch the drippings, and as it turned out the overflow went to the cast iron pan. All in all this was the best leg of lamb anyone in the family has ever had.

egghead2004

pivotizer,
I took a prefab cement side walk stone from my broter in law. It works ou great.

WooDoggies

egghead 2004,[p]Very nice! What kind of black olives did you use, did you sautee the onions beforehand, what internal temp did you take it to, what kind of smoke, and do you have any photos of the slices?
I'd like to try this...... sounds very good.[p]John[p]