Caernarfon salt marsh lamb roasted in #bge, miso aubergine, slow roast tomato, courgette flower stuffed with ricotta, anchovy and mint.pic.twitter.com/LUoRA4cS6J
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Could you share your BGE settings please.
Direct heat over coals+apple wood, cast iron grill. 160degC through the cook. Start skin side first, flip, pulled 105degF. Rested in butter
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Thanks. Total cook time approx 20 minutes or so? Did you wrap the bones?
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yeah maybe 15min actually, but fairly long resting - also 15min, I wanted v pink lamb. No wrapping on the bones, as it was lowish heat
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