To season the Leg of Lamb for the long cook I put 1/2" slits all through the narrow shank and filled each with a slice of garlic, fresh rosemary, and sliced Kalamata olives.

Soften the butter and mix that with Meat Church Holy Cow seasoning, chopped rosemary, and salt.

Rub the butter mixture all over the Leg of Lamb and let it come up to room temperature.

While the meat is coming up to room temperature set up the BGE to cook indirect using a Plate Setter and to hold the temp at 250°.

Place chunks of wood onto the hot coals allowing the smoke to start.

Place a drip pan with 2 cups of chicken stock, sliced garlic, and fresh rosemary.

When the lamb slowly cooks the drippings fall into the stock mixture making for a delicious jus when strained and served with the lamb.

After 1.5 hours (or when the internal temp of the Lamb hits 130°) it is time to sear it.

Remove the plate setter and crank open the vents to get the BGE up to 600°.

Place the Leg of Lamb back on the BGE (2 minutes per side) to get that nice crust and beautiful flavor.

Take the Leg of Lamb off the BGE and let it rest for 10 minutes so the internal temp raises up to 140° before slicing and serving.