Easter 2013
03/31/2013
Leg of Lamb on the smoker
6.5# leg, with garlic and fresh rosemary inserted around the leg with olive oil, pressed garlic and lamp rub (fresh ground pepper, rosemary and paprika)
On the CG with apple wood
After 1.75 hours reached 140*F,time to pull and rest
After 15min rest was at 147*F and VERY juicy
Plated with green beans and roaster rosemary and garlic red potatoes