I just put this boneless leg of Lamb roast in the GOSM over apple wood.
I seasoned it with cavenders Greek seasoning, put 4 cloves of garlic cut up into slits on the top and covered it with fresh rosemary.
will take it to 135* , then foil it and towel it in a cooler til dinner @ 6:30
will serve with garlic mashed potatoes and Asparagus.
will post more later
thanks for looking
I seasoned it with cavenders Greek seasoning, put 4 cloves of garlic cut up into slits on the top and covered it with fresh rosemary.
will take it to 135* , then foil it and towel it in a cooler til dinner @ 6:30
will serve with garlic mashed potatoes and Asparagus.
will post more later
thanks for looking