hbob Posted August 1, 2008 Report Share Posted August 1, 2008 I am cooking a goat leg tonight. I usually do one of my rubs sear and then wrap in foil slow on my old Weber. However, now I have a KK and will be cooking tonight. What is the proper temp, technique etc for a goat leg (like a small leg of lamb). Quote Link to comment Share on other sites More sharing options...
