With the knowledge that in the long weekend of Easter, the embers of my grill would remain off, I did not escape the fact that this beautiful leg from behind the glass seemed to call me !
Leg 2 kg
marinade:
wine
oil
onion
garlic
rosemary
mustard
Salt and pepper
I made this with a very simple marinade fat ratio / acid of 1:1 since I had time to marinade and I wanted to make the greatest possible amount of grease to the inside of the leg !
The setup of the kettle involved the use of Slower than as ' manual ' I loaded with coal off of medium / large and filled the spaces with pieces you want a little smaller , I gave the start with a handful of seeds on coal and let the fans iN almost completely closed , the fans OUT open for half and the opening of the Slower terracotta saucer ! Reached 240'F and the kettle is hot I put the leg and planned to cook for at least 2 and a half hours ... so I smoked with apple for about 1 hour ... and in any case until it reaches 149'F achieved in almost 3 hours and I did it rest for about 15 minutes! When cut, the crust is crispy but had almost inedible but the meat was soft , juicy, flavorful and not at all had the strong flavor of lamb and smoked barely perceptible was divine! My guests were amazed by the result because they were not expecting a result of this level ... after this beautiful Easter preparation , I felt less guilty about leaving the kids off for a couple of days! Let it because satisfaction is really great ....