Legs on the Large (lotta pics)

I started off with prepping a marinade consisting of: EVOO, rosemary, basil, thyme, garlic, lemon zest, salt, and pepper:
Inserted garlic slivers and rosemary into a semi-boneless leg of lamb:
The leg & marinade were combined and vacuum sealed and allowed to marinate overnight. The next day the lamb went onto the Large Egg at about 350 with some pecan for smoke. About 45 mins later some leg quarters joined the party:
And then the upper grid went in with some veggies (potatoes, carrots, red onions, garlic, and a couple of yams):
Leg quarters were finished & removed:
Removed the PS Woo2 and grids to get to the Small CI on the spider underneath for a quick sear to finish the lamb:
Pulled the lamb at 130 and it rose a little while resting:
Put the legs together on a platter and thought it looked a little too full:
Sliced off a section of the lamb:
Cut some slices of lamb and put them on the platter of legs:
And then presented this platter to my wife who temporarily isn't eating meat:
I may be sleeping in the doghouse now but at least I ate well! Thanks for looking!