LoL... Thanks dls, and a fine feast it was too.Another epic feast at the Relleno's. Damn, how many people do you cook for? Though whole meal looks great though I'm one of those who detests brussel sprouts. Like!
We do a full leg of lamb every few weeks, though we prefer ours a bit less done than you. I generally cut some small slits in the flesh then stuff the slits with something of garlic and herb seasoning "paste" then slow cook it in a 200F oven or smoker to an IT of 117F-120F. I then wrap it in HD foil, a heavy towel, and into a warm cooler for around 45 minutes. Just prior to when it's time to slice and serve, it then goes in a 550F oven or grill for around 7 minutes. With the carryover from the initial cook plus the final short blast of heat the finished IT is usually around 128F.
I'm cooking for 5-7 people, and I like my leftovers.
I'll eat your share of the Brussel sprouts.
Also, thanks for the like.