Leg of Lamb recipe by the BBQ Pit Boys

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Leg of Lamb slow roasted with garlic and SPG and served with mashed potatoes and beer gravy makes for some fine eating. Pit Boy Daym Drops stops by the Pit to check it out.-…Please Subscribe, Fav and Share us. Thanks..! We are YouTube’s #1 Cooking Show for Barbecue and Grilling. Are you looking for barbecue and grilling recipes to serve up at your Pit, family picnic, or tailgating party? Then put your Barbecue Shoes on because we’re serving up some delicious, moist and tender, and real easy to do cooking on the ol’ BBQ grill.

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20 COMMENTS

  1. The biggest secret to cooking lamb (or even mutton) is to NOT cook it in its own fat and always eat it warm.  If done correctly I'll put lamb against beef any day.  It is a perfect BBQ meat.

  2. My friend bought a leg a few years back and it was good but it had a lot of fat and was a little beefy but gamey. I was on the fence about it but i got me a boneless leg from costco and im gona try it like the brits with garlic rosemary and mayve mint

  3. 120f is low for a roast even beef but med rare is like 125-130 and the way you insulate it rather than a loose tent will easily jump the carryover temp. 10 degrees. I always go by the pull it off a little under what you want and let carryover cooking do the rest. Beautiful. And with your type of wrap you could pull it that low and fuck off for an hour and drink more beer and that bastard will still be nice and warm and finished. Work smarter not harder !!

  4. the Greek way to roast a lamb it is not allowded to cut the meat and see the blood to come over I think the best way to roast the lamb is the way the Greeks do in the Easter we call it souvla Souvla is big iron from the legs to the head and we rotate 3 or 4 hours it indepents from weight until the bones begin to seperate from the meet The best roaster is the one who when he cuts the lamb nowhere it is found a red sign of blood

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