Sunday Roast in my new BBQ area : Leg of Lamb
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.
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