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BBQ leg of lamb
This BBQ leg of lamb recipe is another firm
family favourite
Ingredients:
Lamb
Directions: Preperation:
1. Cut off excess fat-but not all of it.
2. Lightly coat with your favourite Salmon Shake or Pork &
Poultry Rub. (A little goes a long way)
How To Cook:
1. Start your grill and raise the temperature to a high heat. Allow it
to warm up for 15 minutes.
2. Then switch to a MEDIUM Setting (300 degrees for Thermostat control
equipped units) Insert Meat Thermometer into thickest part of lamb,
making sure not to touch bone with the thermometer probe. You want to
figure 20 minutes per pound @ 350 degrees F.-if it's cold where you
live, 45 degrees or below, add 15 to 20 minutes per pound.
3. After lamb has been on the barbecue for 2 hours, switch to smoke
mode for an hour. Then bring back to medium. Internal temperature
should reach 160 degrees F. If the company's almost here and the meat
still has a ways to go, you can wrap the lamb in heavy-duty foil-dull
side out. This will help it to cook more quickly. Don't allow the foil
to touch the thermometer. Allow the meat to "rest" for about 15 minutes
once you've pulled it off the grill. Then go ahead and slice and serve.
If you don't have any your favourite shake or rub, make a dry rub
seasoning using Salt, Garlic Powder, Rosemary and some black pepper.
Servings: 4
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