Getting ready for the smoker, I plugged it with some garlic cloves.
Seasoned up with some Tatonka Dust.
Smoked on the GMG with Camp Chef Comp pellets for a few hours at 275* til IT of 125*. Then pulled, wrapped in foil & my Q towel for bout an hour.
All rested & ready to slice !
Played up with some taters & asparagus !
Was a tasty meal, this really hit the spot ! Been too long since we had lamb !
Thanks for lookin all !