TonyUK
TVWBB Guru
Got up at Dark o’clock to do a bone-in leg of Scottish lamb, for shredded lamb/tabouleh/ wraps.
Meat.
I pierced the meat in several places, & put a half clove of garlic in each hole. Then mixed up rosemary/thyme/coriander & olive oil as a marinade, then into the fridge overnight.
Getting set up. Minion style with a few chunks of maple wood buried. Aussie Heat Beads for fuel.
4hrs in…all good.
………to be continued.
Meat.


I pierced the meat in several places, & put a half clove of garlic in each hole. Then mixed up rosemary/thyme/coriander & olive oil as a marinade, then into the fridge overnight.

Getting set up. Minion style with a few chunks of maple wood buried. Aussie Heat Beads for fuel.

4hrs in…all good.

………to be continued.
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