For Easter I decided to cook a boneless leg of lamb on the gasser rotisserie. Marinated it in all sorts of goodness for 8 hours then cooked it indirect until it reached 160, then I took it off and tented. Unfortunately I had a bunch of beers and shots so your not seeing the potatoes and wedge salad that was accompanying the meat. Everything tasted good and I fell asleep in my chair...full belly and a good buz makes for good nap time
Lamb just getting started.
Half way there.
Ready to come off.
Slicing.
More slicing.
Lamb just getting started.
Half way there.
Ready to come off.
Slicing.
More slicing.