Another leg of lamb on the pellet grill: made a heap 3/4” deep incisions and stuffed them with sliced garlic and rosemary, squeezed a couple of lemons over the top, then coated with a mix of olive oil/crushed garlic/lemon zest with a heap of salt and pepper. Into the BBQ for 30 mins @260C, then 1hr @ 175C; beautiful!
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