Inspired by posts here, my latest Weber kettle adventure was having a go at some lamb legs over the bank holiday weekend.
I wanted to try a whole leg but couldn't manage to get my hands on one. So settled for two half legs looking like the thigh half.
I rubbed them with a concoction of salt, cracked black pepper and garlic powder. Then covered in rosemary. They sat like that for about 5 hours before hitting the grill
After a couple of hours it hit internal temp of 140 so I took them off and let them rest
They were probably a bit more done than I was aiming for but went down a hit. Was one of the best cooks I've done and the indirect cooking kept it so moist and juicy I didn't mind it being that little bit more cooked through.
That's the only pic I've got of it sliced, it honestly got devoured to quick.
Thanks for looking
I wanted to try a whole leg but couldn't manage to get my hands on one. So settled for two half legs looking like the thigh half.
I rubbed them with a concoction of salt, cracked black pepper and garlic powder. Then covered in rosemary. They sat like that for about 5 hours before hitting the grill
After a couple of hours it hit internal temp of 140 so I took them off and let them rest
They were probably a bit more done than I was aiming for but went down a hit. Was one of the best cooks I've done and the indirect cooking kept it so moist and juicy I didn't mind it being that little bit more cooked through.
That's the only pic I've got of it sliced, it honestly got devoured to quick.
Thanks for looking
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