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Ok, you twisted my arm. This time Leg of Lamb.


Sluggy
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2 kilo leg of Lamb rubbed up in freshly ground coriander and fennel seeds along with Basil seeds and the obligatory salt and pepper.

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After 6 hours on olive wood and repeated spraying with diluted apple juice.

Garden fresh Rosemary in the heat pan ( I don’t use water) also fresh rosemary sprigs on the coals intermittently.

Cooked to 70c, would prefer lower but the wife’s a burn it or else fan and this was as low as I could comfortably get away with.

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Ready for scoffing 

Edited by Sluggy
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7 hours ago, Sluggy said:

Garden fresh Rosemary in the heat pan ( I don’t use water) also fresh rosemary sprigs on the coals intermittently.

That looks wonderful Sluggy,   I also throw rosemary on the coals, we have French rosemary bush that's supposed to be a stronger flavour. 

I agree with your better half, I also like my lamb just past the pink mark, not burnt, it's all down to taste buds mate.

 

Ice.

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