5.5lb leg of lamb at (roughly) 250 for about 2 hours. Had a lot going on so I used the Fireboard drive to hold temp. Rubbed with salt and pockets of fresh garlic. Basted every 20 minutes with a home made mixture of olive oil marinade, fresh thyme and oregano. My only regret was not throwing a second leg on there.
by sanmateosfinest
5 Comments
What internal temperature did you cook it to?
What’s the thinking behind using charcoal briquettes rather than lump for this cook, any advantage?
Briquettes in a kamado is not really a good idea, their temperature is not easily adjusted using airflow. Additionally, the chemical binders used in briquettes can seriously affect the taste of anything you prepare in the kamado.
Looks great. Try rosemary with lamb sometime.
Bone in! NICE!
We are lucky to have New Zealand bone in lamb at a local business Costco.