Leg of Warthog

Ingredients

1 leg of warthog (5-6 pounds)
1/4 cup olive oil
4 cloves garlic, minced
2 tablespoons chopped fresh thyme
2 tablespoons Dijon mustard
1 tablespoon honey
Salt and freshly ground black pepper, to taste

Instructions

Serves: 6 to 8

Method: Indirect roasting

Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C.
In a small bowl, mix the olive oil, minced garlic, thyme, Dijon mustard, honey, salt, and freshly ground black pepper to form a paste.
Rub the paste evenly over the leg of warthog.
Place the leg on the EGG, fat side up, and roast for 1.5 to 2 hours, or until the internal temperature reaches 145°F/63°C for medium-rare or 160°F/71°C for medium.
Remove from the EGG and let rest for 10-15 minutes before carving. Serve with your favorite sides.

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