Leg of lamb

[Guest]

Tried a leg of lamb this past weekend on the WSM.
Rubbed it down with olive oil, garlic, salt & pepper, basil.
Cooked it about 4 hours @ 250 deg.
Sliced easy, tender & juicy. Tasted like crap. Gave it to the dog. I'll never put basil on any meat again.

 

[Chris Allingham]

Bummer. Sounded like your story was going to have a happy ending...right up until the ending!

Rosemary seems to be more traditional with lamb. Maybe try that next time?

Regards,
Chris

 

[Guest]

Actually if you don't know what you're doing, like me, then you'll be better off to stick with salt and pepper. I have NEVER screwed up a piece of meat with S&P.