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Wildbill, I start my legs of lamb with a thin coating of oil (vegetable or olive oil), then apply a generous amount of garlic salt and regular black pepper. I'll cut some garlic cloves (3-4 total cloves)into smaller pieces and cut slits into the lamb and push the cloves into the lamb. Put on center rack at 225 degrees till internal temp of 150-160 degrees if you like medium. ( I don't have my notes with me but I think it may take approx. 2-2 1/2 hours per lb). I like about 3-4 ozs of hickory. I don't think you'll be disappointed with the result. Keep notes for your next lamb if it's not exactly what you like, you can adjust for your next leg. Let us know how it comes out.

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