INGREDIENTS
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DIRECTIONS
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Light your Pit Barrel® according to the instructions.
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If present, french the bone by removing the meat and expose 3-6 inches of bone.
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If desired, use a drill to make a 1/4″ hole at a 45° angle close to but not touching the meat.
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Generously coat both sides of the lamb with Beef and Game Rub.
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Place one hook through the hole in the bone, or if there’s no hole or using a boneless roast, insert two hooks through the meat.
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Hang leg of lamb from rods in the Pit Barrel®.
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Cook for approximately 1.5-2 hours until meat reaches an internal temperature of 130° (shown using the ThermoWorks ChefAlarm® ).
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Remove lamb from the Pit Barrel®, tent with foil, and let it rest for around 20 minutes.
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Carve the meat against the grain and garnish with rosemary.
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Plate and serve.
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