I felt the need for some lamb on Easter. I picked up a semi-boneless leg of lamb from Safeway for $4.99 lb. This one was 4.45 lbs.
I found the bone and drilled it out for hanging. I rubbed the outside with olive oil, fresh garlic, rosemary and salt and pepper. I left it on the counter to marinade for about 2 1/2 hours. I put the digital thermometer in it and cooked it to 112 degrees. I opened the PBC and drizzled some more olive oil on the outside and left the lid cracked. The temperature inside the PBC went up to about 375 trying to get a good crust on the outside. I pulled the meat at 130 degrees and let it sit tented for about 30 minutes.
The total process was about 2 hours and it was fabulous.
The thermometer inside the PBC showed the temperature for the most part to be about 255 degrees during this process.
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