easter leg of lamb

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yount

Meat Mopper
Original poster
Aug 11, 2009
278
10
North East,P.A
Gonna do a leg of lamb for Easter to go with our ham any ideas are appreciated marinates rubs etc thanks
 
Garlic, salt and pepper, and if you like rosemery. Take off at 135' for rare. Use a drip pan below with some aujus and if you need to bring it up a bit rewarm it in the aujus. Once overcooked you can't change that.

Most folks like it rare though.
 
Thanks guys i ended using garlic,salt pepper,italian seasoning and some evo marinated it for 24 hrs and smoked with some maple and a hint of cherry.wow i think this was my best smoke yet.the family loved it church ran a littl long so it went to 146 but tender flavorful with the right hint of smoke and spice took ronp advice and but a tray to catch dripping and aujus and it was enjoyed for breakfast right after church thanks again
 
Here is a pic it does not do this piece of meat justice it was taken with a cell phone before it was devoured.
 
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