"43fan" > wrote:
> "Nick Cramer" > wrote in message
>
> > Don't know if I can find a leg, might end up with a shoulder or???
> >
> > Grate temp? Meat temp for rare? Graeme? Thanks.
> >
> I did a leg of lamb this past New Years. Kept the pit around 225-250,
> internal temp on the meat to 140. Some of the most delicious meat I've
> ever had. Nothing wild with seasoning either, just salt, pepper, fresh
> garlic and olive oil rubbed all over and "around" if I remember right.
> Used apple wood for the smoke.

Thanks. It's been over a year, but I think that's about how I did it,
except I think I pulled it at 135 and used Kaffir lime instead of apple for
smoke.

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