Friday night
- season lamb generously with herb paste and put in fridge
Herb paste
- 5-6 cloves garlic
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme
- 2-3 tbsp olive oil (just enough to bind)
- 4tsp kosher salt
- 1 tsp black pepper
Saturday
- 7:00am lamb out of fridge
- 8:00am start cooking lamb @ 225 in big Traeger, center of grate, fat cap up
- 9:00am rotate lamb 180degrees, keep fat cap up
- 10:00 – 10:30 finish at 118-122 internal. Wrap loosely in foil, then wrap in towel and add to cooler
- 11:00 leave house
- 11:30am Ada Drop-off
- 12:05pm First Communion start
- 1:05pm mass ended
- 1:30pm arrive home
- Light the charcoal fire for searing lamb + deer steak
- Heat up big Traeger to 350 for sausage and kabobs
- 1:40pm
- Sausage & kabobs on big Traeger
- 1:50pm
- Lamb on charcoal, sear for 5-10 min and cook steak for 5-10 minutes
- 2:00pm
- Lamb and steak rest for 10 min
- Sausage and kabobs rest for 10 min
- Slice and serve
Sprinkle finely chopped fresh rosemary on the lamb
Timing
- T+1hr = 81º
- T+1.5hr = 90º
- T+2hr = 108º
- T+2.25hr = 123º, pulled off grill (10:05am)