BBQ Lamb Leg
Total Time10 hours
Smoke Time3 hours
Rest Time1 hour +
Temperature 107°C
Finish Temp 57°C
Ingredients
Preferences
Volume
Weight
- Lamb Leg
- American mustard
- SPG
- Fresh Rosemary
- Sliced garlic
- Sliced ginger
- Apple juice
- Apple cider vinegar
Instructions
Score one side of lamb with around a 1" square pattern.
Cut rosemary to 1" sprigs. Slice garlic cloves and ginger to about ¼" thick.
Use mustard as binder and rub with SPG, do scored side last. Stuff rosemary, garlic, and ginger into scores in the lamb leg.
Spritz hourly with 2 parts apple juice, 1 part apple cider vinegar.
Take off at 57°C, wrap in aluminum foil and rest for at least an hour.
Slice to serve.