Bbq leg o’ lamb nw low and slow style here on jimbo jitsu’s farm house show

Today we are cooking up some Leg O’ Lamb North West Low and Slow style. After Marinating for 2 hours in Red Wine Vinegar, cooking red wine, and concord grape juice we will low and slow these on a 200-300 degree Brinkman Pitmaster for 5 hours. Using a combination of Apple, Maple, Madrona, and Oak hard woods of the Pacific North West to create a bouquet of smoke flavored meat! Coating the outside of the lamb with Knox Spice Co. Cracked Pepper and a dash of garlic granules we then coat the inside with Knox Spice Co. Yummy Chicken. Pit Master Jimbo sears and then bbq’s the lamb for 5 hours for some finger licking lip smacking good BBQ Lamb here on Delphi Farms just outside of Olympia Washington!…