Smoked Bacon Wrapped Leg Of Lamb

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FRANK CAMPANELLA'S

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- Thick Cut Pepper Bacon - Boneless Leg of Lamb - Caribeque Calypso Kick - Alternasweets BBQ Sauce

Ingredients

Step 1

Layout bacon on  parchment paper starting with 8 strips not overlapping but right next to each other, then start at the top weaving in slices in the opposite direction to make a bacon weave.

Step 2

Remove any string or netting from leg of lamb, pat dry and season liberally with bbq rub seasoning.

Step 3

Set lamb in the middle  of your bacon lattice, using the parchment fold the bacon over the lamb & continue to roll until bacon is completely covering lamb & the seam of the bacon is tucked underneath.

Step 4

Place lamb on a grill tray, smoke at approximately 300 degrees for about 90 minutes checking the internal temperature every 30 minutes.

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