Never had lamb before, so this was new to both my wife and I. So seasoned up the four pound boneless leg of lamb with Tatonka Dust of course!
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On the grill cooking indirect at 275º till the internal meat temp reached 105º.
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Went to direct high heat for a good sear bringing the internal meat temp to 135º, then pulled and rested for about 15 minutes.
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Back to indirect heat for some garlic toast and a bean and carrot blend of mixed veggies seasoned with Tatonka Dust.
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Leg of lamb sliced...
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Both of us really enjoyed the lamb, definitely be having this again!
Thanks for looking!
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On the grill cooking indirect at 275º till the internal meat temp reached 105º.
-----
Went to direct high heat for a good sear bringing the internal meat temp to 135º, then pulled and rested for about 15 minutes.
-----
Back to indirect heat for some garlic toast and a bean and carrot blend of mixed veggies seasoned with Tatonka Dust.
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Leg of lamb sliced...
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Both of us really enjoyed the lamb, definitely be having this again!
Thanks for looking!