Butterflied Leg Of Lamb Kamado Joe

My local had some whole lamb rump on sale so picked it up for dinner.

Butterflied leg of lamb kamado joe. Stud the meat with the slices of ginger and garlic. This Smoked Leg of Lamb brushed with a tasty garlic and herb paste is not only delicious its surprisingly easy to prepare. This Boneless Leg of Lamb is perfect for the pellet smoker and it is often overlooked as a meat you ca.

Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits. With a sharp paring knife cut small slits about 12 deep around the leg. Make 12 small incisions in the fatty side of the lamb and insert one of the garlic cloves and some of the fresh rosemary leaves into each.

Leg of Lamb slow smoked on the Pit Boss Pellet Smoker. 320 - Prep 020 Cook 300. Massage the meat through the bag for a bit to help the marinade penetrate and coat all the meat evenly.

Again you can have your butcher do it if you like. 14 cup olive oil. Ignite the charcoal in the Big Green Egg and heat with the convEGGtor and the grid to a temperature of 150C.

I cooked it at 300 for an hour and a bit and gave it a rest then a sear. Took a 4 lb butterflied boneless leg of lamb and spent about 30 minutes trimming off all the fat I could. Dried the pieces off.

Put the storage bag into a large roasting pan and marinate for 24 hours in the refrigerator. Kj settled in at around 170c to 190c. Remove the plate setter and crank open the vents to get the BGE up to 600.