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Slow cooking lamb
After 30 years of not being able to have a grill, condo rules, I've finally moved and got a new grill/smoker. Has an extra chamber on it's side to put wood/charcoal in for indirect smoking or heating. It also has a rotisserie attachment, so I thought I'd like to slow cook a leg of lamb on this contraption! Which is the best, direct or indirect heat? About how long per pound do I need to cook this until it's done all the way through? No rare lamb for me! And finally what would be the best wood to use for smoking lamb? |
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