Today, I am butterflying a New Zealand Leg of Lamb. I will show you from start to finish how to butterfly and flatten out the meat, Marinade, and Grill on the Kamado Joe Big Joe. Method: Direct and Indirect cooking.
Well done mate. I’d like to know why you keep taking the meat to the direct cooking and indirect cooking parts of the grill back and forth. I thought I can cook it low and slow then sear at the end of it when we reach to the desired internal temperature.
Hi mate, you certainly can do that. However when you cook on off you get this incredible sear and the juices stay in. Doing the reverse sear takes bit more time and effort and usually for thicker meats. The butterflied lamb is relatively thin and don't really need to bother. Could also add that not all parts of the meat is the same thickness. For me it was easier and fun to just go with the flow this time round. Cheers
