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Re: Smoked Lamb Roast -- Help

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Posted by Peter on April 18, 2011 at 12:36:30:

In Reply to: Smoked Lamb Roast -- Help posted by Boaters BBQ on April 18, 2011 at 10:12:05:

Make a paste: Fresh rosemary, garlic, good olive oil, kosher salt and pepper; and rub all over. It should be highly seasoned. Also, cut slits with a knife and insert slivers of garlic all over the roast.
Start out at a very high temperature (400) for 20 minutes, lower to 275 and give it 20-30 minutes per pound.. Cook fat side up in an offset. It's done when it hits 133 internal. Remove from the pit, and it's important to let it rest for at least 15 minutes before slicing into it.
Can I bring a side dish?

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