Robert-R
TVWBB Diamond Member
Freezer diving turned up a 2 1/2 pound boneless leg of lamb - remnant of a shawarma cook a while ago.
Rubbed with K salt/black pepper and marinated for an hour in the fridge with a mix of garlic, fresh rosemary and evoo.
It went for a spin in the 14.5 over a full ring of used charcoal and several small splits of pomegranate.
Cooked in the 500* range (my money is on the smoke for accuracy) to an internal temp of 130* or so.
Pulled and rested for 5 minutes.
And then sliced.
Sorry... no plate for this post.
A bit overcooked, but still good.
Rubbed with K salt/black pepper and marinated for an hour in the fridge with a mix of garlic, fresh rosemary and evoo.
It went for a spin in the 14.5 over a full ring of used charcoal and several small splits of pomegranate.
Cooked in the 500* range (my money is on the smoke for accuracy) to an internal temp of 130* or so.
Pulled and rested for 5 minutes.
And then sliced.
Sorry... no plate for this post.
A bit overcooked, but still good.