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Lamb seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.
1 Whole Lemons, Juiced and Rinds Reserved
1/4 Cup red wine vinegar
4 Clove garlic, minced
2 1/2 Teaspoon rosemary, minced
1 Teaspoon thyme
1 Teaspoon salt
1 Teaspoon ground black pepper
1 Cup olive oil
5 Pound Leg of Lamb, Butterflied and Boneless
1 Whole onion, sliced into rings
1 Whole Lemons, Juiced and Rinds Reserved
1/4 Cup red wine vinegar
4 Clove garlic, minced
2 1/2 Teaspoon rosemary, minced
1 Teaspoon thyme
1 Teaspoon salt
1 Teaspoon ground black pepper
1 Cup olive oil
5 Pound Leg of Lamb, Butterflied and Boneless
1 Whole onion, sliced into rings
: 500 ˚F
: 135 ˚F