Seasoned an approx 5 pound boneless leg of lamb with salt and pepper — also added about half a dozen cloves of garlic wrapped inside.
Smoked for about six hours with cherry wood
Then wrapped and cooked until the internal temperature was about 200F
Seasoned an approx 5 pound boneless leg of lamb with salt and pepper — also added about half a dozen cloves of garlic wrapped inside.
Smoked for about six hours with cherry wood
Then wrapped and cooked until the internal temperature was about 200F