Poked lots of holes in this leg and filled it with a rub from Eurostyle Butchers. Then rubbed a bunch on the surface with some oil. I'm going to hang it and let it cook until done at around 130C. When it gets close to done I might lightly glaze it with honey.
I might need a good Red to go with it to turn around a poor week.
Good times ahead!
Regards,
Joel