As a celebration for my new BBQ area I quickly slow cooked a leg of Lamb on the KJBJ.
Very simple recipe:
Slit holes in the lamb and place cloves of garlic inside the meat.
Marinade meat with Olive oil Garlic paste, mixed herbs.
Let the marinade sit for 6 hours before cook.
Set Kamado temp to 130/140c
Cook time: 4/5 hours.
Wrap at internal temp 60c
Final Internal temp at 95c
Wrap and rest for 30 to 45mins.
Негізгі бет Sunday Roast in my new BBQ area : Leg of Lamb
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