Leg of lamb, rotisserie, ras el hanout

[yakima]

Outstanding. Nothing more to say.

[Stuey1515]

Yep, that's got good eats written all over it, cook at low 200's for 3 hr/kg and it will be insanely good

[DTro]

What time should we be there? 😃

[yakima]

I have turned my big green egg Into a dedicated rotisserie, using the joetissorie accessory. This time used B&B expensive lump charcoal, Agentinian White Quebracho. Excellent.
Cut a Grill Grate to fit across middle of kettle, to hold a drip pan. Have a divider in grill basket so can segregate coals. Combustion Inc wireless temp probe.

[Huskee]

You could at least share a pic or two with us to get our juices flowing properly

[yakima]

I am still committed to saving you bandwidth.

[bbqLuv]

Love me some leg of lamb with Mint Jelly

[Redwng]

Since I was young our family always cubed the leg for shish-ka-bobs. I marinate the leg in a little minced garlic, pepper, Cajun seasoning, and a small amount of salt. Cook them hot and fast, always a winner at my house.

[realdocBBQ]

I really want to try that ras el hanout thing I've been reading about. Maybe in the spring...