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Thread: Leg of Lamb

  1. #1
    Join Date
    Aug 2009
    San Diego CA

    Default Leg of Lamb

    Boneless leg of lamb, made a paste using rosemary, mint, oregano, parsley and olive oil. Spread it all over the lamb and seasoned it with Cavenders Greek Seasoning and placed it on the rotisserie

    Cooked till 130, took around 1.5 hours

    Rested and sliced

    Fried up some potato wedges and tossed them in lemon juice, oregano, olive oil and Cavenders.

    Warmed up a pita and added some of the lamb, tzatziki sauce, onion and tomato. Some of the best leg of lamb I have ever had and by far the best one I have ever cooked.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe


  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    That looks fantastic, John.

    Lamb is one of our favorites.

  3. #3
    Join Date
    Feb 2015
    Wichita Falls Tx


    Man oh man that looks like it's on point!
    I won't say that I make the best BBQ, but you will

  4. #4
    Join Date
    Jun 2009
    Pattison, TX


    Awesome John!! I love everything in those pics!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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