Easter Lamb

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
For Easter I decided to cook a boneless leg of lamb on the gasser rotisserie. Marinated it in all sorts of goodness for 8 hours then cooked it indirect until it reached 160, then I took it off and tented. Unfortunately I had a bunch of beers and shots so your not seeing the potatoes and wedge salad that was accompanying the meat. Everything tasted good and I fell asleep in my chair...full belly and a good buz makes for good nap time :)

Lamb just getting started.
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Half way there.
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Ready to come off.
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Slicing.
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More slicing.
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Great looking leg of lamb Toby!! I've had a cook or two or three or........ where I have lost interest in taking pics also.
 

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