Hey all, we've been wanting some lamb the last bit... So to cure the hankerin, pulled a leg of lamb outta the freezer the other day. This was just a small one, bout 5 lbs.
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 !
Wife's plate.
My plate.
Was a tasty meal, this really hit the spot ! Been too long since we had lamb !
Thanks for lookin all !
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 !
Wife's plate.
My plate.
Was a tasty meal, this really hit the spot ! Been too long since we had lamb !
Thanks for lookin all !