On the grill cooking indirect at 275º till the internal meat temp reached 105º.
Went to direct high heat for a good sear bringing the internal meat temp to 135º, then pulled and rested for about 15 minutes.
Back to indirect heat for some garlic toast and a bean and carrot blend of mixed veggies seasoned with Tatonka Dust.
Leg of lamb sliced...
Both of us really enjoyed the lamb, definitely be having this again!
Thanks for looking!