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Leg of lamb, rotisserie, ras el hanout

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    Leg of lamb, rotisserie, ras el hanout

    Outstanding. Nothing more to say.

    #2
    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

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      #3
      What time should we be there? 😃

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        #4
        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.

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          #5
          You could at least share a pic or two with us to get our juices flowing properly

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          • yakima
            yakima commented
            Editing a comment
            I am still committed to saving you bandwidth.

          #6

          Love me some leg of lamb with Mint Jelly

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            #7
            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.

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              #8
              I really want to try that ras el hanout thing I've been reading about. Maybe in the spring...

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