I typically spin a half boneless leg for Easter, but my wife wanted it smoked this year. I wasn't going to argue.
Seasoned with S&P, rubbed with wet rub of EVOO, mustard, garlic and a blend of fresh herbs yesterday.
Unwrapped this afternoon, onto the smoker with cherry at 220-240. It took 2 hours for the 2.3# boneless half leg to get to an IT of 132. I liked the look, so no reverse sear. 20 minute rest while I fixed the sides.
I saw a lot of great looking lamb dishes this weekend. Great job, everybody!
Seasoned with S&P, rubbed with wet rub of EVOO, mustard, garlic and a blend of fresh herbs yesterday.
Unwrapped this afternoon, onto the smoker with cherry at 220-240. It took 2 hours for the 2.3# boneless half leg to get to an IT of 132. I liked the look, so no reverse sear. 20 minute rest while I fixed the sides.
I saw a lot of great looking lamb dishes this weekend. Great job, everybody!
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