Bride was ready for some Lamb..... So I got a boneless Leg that was ready for stuffing..... And it was in a stretchy netting bag that was used for the re-wrap of the leg later......
Stuffing sauteed... Onions, garlic, mushrooms, parsley, rosemary, S&P and a dash of pepper jelly.....
And of course..... Rosemary Infused 50/50 Olive/Veggie oil that Chef JimmyJ was kind enough to let me know how to make
it so I would not get botulism.... The veggies were sauteed in this oil and the Lamb was rubbed down using it.....
Here is the mix going in the meat.....
Wrapping this leg was EASY... too easy... using the netting that came with it and securing it with twine....
Then SP and rosemary oil put all over the outside of the leg......
And into the smoker at 120 Deg F for an hour or so .....
Heading out to turn up the heat a little and fire up the smoke gen....
I'm gettin' hungry writing this.... See Ya later..... Dave
Stuffing sauteed... Onions, garlic, mushrooms, parsley, rosemary, S&P and a dash of pepper jelly.....
And of course..... Rosemary Infused 50/50 Olive/Veggie oil that Chef JimmyJ was kind enough to let me know how to make
it so I would not get botulism.... The veggies were sauteed in this oil and the Lamb was rubbed down using it.....
Here is the mix going in the meat.....
Wrapping this leg was EASY... too easy... using the netting that came with it and securing it with twine....
Then SP and rosemary oil put all over the outside of the leg......
And into the smoker at 120 Deg F for an hour or so .....
Heading out to turn up the heat a little and fire up the smoke gen....
I'm gettin' hungry writing this.... See Ya later..... Dave
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