mrgrumpy said:I knew I had been on a forum that had a category for lamb. Here it is.... read on down like the fourth post and he tells a little about the temps etc...
http://www.smokingmeatforums.com/viewtopic.php?t=94
Bill
Green Hornet said:I did a roast about a week ago cooked at 300* or so and internal temp was 160*. Mighty tastey stuff.
chris1237 said:Here are a few more pics. There are some pics in there of the new home for my pit.
http://www.kodakgallery.com/Slideshow.j ... 6t9ao&Ux=1
DATsBBQ said:Bone IN or boneless? Inquiring minds want to know :roll: