A bone-in Leg of lamb. Rubbed with salt, pepper, rosemary and garlic then wrapped and into the fridge for a few hours.
On the Akorn over a roasting pan of beer, onion and celery at 275 degrees.
Cut up some potatoes, carrots and onions for roasting on the upper rack.
Pulled and foiled and towel wrapped after cooking for 3 hours. After 1/2 hour rest it looked great.
This was Australian lamb and was so juicy and tender and only cost $3.99 lb. which was a bonus.
