I did pick up a Bone in Leg Of Lamb.
Now the family is not keen on Lamb, so it's a battle.
Removed the Bone and Butterflied it. Going to rub with Olive Oil, S&P, Mint, Lemon Zest & Juice and a bit of Garlic Powder.
The last time we had lamb the Wife all most chocked on some Fat, so you can see what I am up against!
This will not be cooked Rare, or even medium, this has to go nearer well done to please all.
So looking to cook @ 162'C (325'F) for 3 Hours or until IT of 74'C (165'F) then crisp the out side over direct heat.
Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
Edited by Smokin Monkey - 10/29/16 at 3:08am