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Okay guys its my first time doing leg of lamb.... I have a whole semi boneless (not sure what that means) 8lb leg of lamb. I also have a 4lb half semi bonelessleg of lamb. My thoughts are to do the small one with a jerk flavoring injection and rub and the large one traditional with Rosemary...
How's it going everybody I am somewhat new to the smoker revolution. I've done barbecue catering over charcoal for about 15 years in a previous life. I now have a master built 40 inch gas smoker and a dual charcoal gas grill out on the deck. Since I moved I no longer have room for a full-size...