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Leg of Lamb w/taters and brussell sprouts


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This was my Memorial Day cook.

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It weighed about 6 pounds, bone in.

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Made a paste out of these things, herbs from our garden, fresh ground sea salt and black pepper.  Also used 1 TB of EVOO not shown.  It smelled heavenly!

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I covered the leg with slits and rubbed the heck out of it with the paste to get it down in there.

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Built a fire in the Primo and used 2 chunks of apple wood for this cook.

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Game time!  I got it up to about 330f.

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Slapped it in there and off we went.  I oiled the pan and wrapped the end of the shank to prevent it from burning.

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Random cool look at the trees....

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Refreshment a must!

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I took a peak after ~90 minutes and it was looking nice.

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At this point I was getting close enough so I put the sides on, had them all on a once but the leg of lamb was ready to start it's 30 minute rest.  EVOO, salt and pepper.

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It done!  I wanted to see when that "pop" thing would pop so I watched the temp closely towards the end because if it got too high without popping I was going to pull it out but - cool, it popped right at 140f.  I would have preferred closer to 130 but this was great.

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And now it is REALLY done as in the forever "done".

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Absolutely fantastic thing to cook and eat, everyone chowed down that day!

 

 

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4 hours ago, shuley said:

Awesome looking meal

Thanks shuley, it was a very fun cook but overall it took hours of labor - not a weekday cook for sure :).  The simple paste on the meat, I can't say enough.  Well, lots of salt - 1 TB - but it needed it.

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4 hours ago, Jesse said:

Looks good, I need to try more recipes for lamb, only done it once so far. Thanks for the info.  

Give it a whirl!  It was actually about the same price as beef and the family is still going on days later!  That is a win in my book.

 

TY

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