- Dec 24, 2007
- 2
- 10
Hey every one out in BBQ land! I have had a love affair with BBQ for many years now and have played the field. For christmas dinner I am going to smoke a leg of lamb on my BGE. The lamb is an organic free-range antibiotic and hormone free piece from a local farmer only 2 hours south of me. It was slaughtered on Wed of last week and will be almost perfectly aged for one week by tommorow when I smoke it. Its been marinated in a combination of fresh herbs(bay leaf, rosemary, thyme and oregano), garlic, lemon zest and juice, salt pepper and olive oil. I will smoke tommorow with lump charcoal, applewood and rosemary sprigs. Pictures to follow. Hope everyone has a good christmas
