Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark R-S:
Looks ovine
I'm new with an OTG, and am a big lamb eater, so could you post more details how you did it?
-Mark. </div></BLOCKQUOTE>
If I can remember. After all, it was two weeks ago and at my age, that's a long time ago.
It was about a 4.5 pound boneless and netted leg of lamb. I cut off the netting and opened up the meat leaving it in one piece. Inside there were a couple of pockets of fat and some other unappetizing stuff which I cut out. Seasoned the inside and tucked in some flaps of meat sticking out on the sides. Rolled it up as best I could and tied it. My tying technique needs some refining shall we say. Seasoned the outside and cooked it indirect over an empty drip pan at about 400* IIRC. I think I cooked it to about 110* and then seared it all around direct to get some nice color. I think the final temperature of the meat was something like 125-130* Whatever it was, it came out fine and tasted great. A nice change of pace for us. Don't be sheepish, give it a go.
Looks ovine
I'm new with an OTG, and am a big lamb eater, so could you post more details how you did it?
-Mark. </div></BLOCKQUOTE>
If I can remember. After all, it was two weeks ago and at my age, that's a long time ago.
It was about a 4.5 pound boneless and netted leg of lamb. I cut off the netting and opened up the meat leaving it in one piece. Inside there were a couple of pockets of fat and some other unappetizing stuff which I cut out. Seasoned the inside and tucked in some flaps of meat sticking out on the sides. Rolled it up as best I could and tied it. My tying technique needs some refining shall we say. Seasoned the outside and cooked it indirect over an empty drip pan at about 400* IIRC. I think I cooked it to about 110* and then seared it all around direct to get some nice color. I think the final temperature of the meat was something like 125-130* Whatever it was, it came out fine and tasted great. A nice change of pace for us. Don't be sheepish, give it a go.
