Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!

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  • เผยแพร่เมื่อ 21 พ.ย. 2024

ความคิดเห็น • 241

  • @darrenfitzpatrick501
    @darrenfitzpatrick501 3 ปีที่แล้ว +17

    I just made this, it came out phenomenal, shared it with my Greek neighbors who thought the entire dish was sensational. Plus thoroughly enjoyed you and your wife’s interaction, your a funny couple!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      Ahhh ... that’s awesome to hear. Really glad you enjoyed it Darren! Thanks for sharing that mate ✌🏼✌🏼

    • @kaimarcus7966
      @kaimarcus7966 3 ปีที่แล้ว

      You all prolly dont give a shit but does anyone know of a trick to get back into an instagram account??
      I was stupid lost the account password. I would love any assistance you can offer me

  • @PM-lz5gs
    @PM-lz5gs 10 หลายเดือนก่อน +3

    Love your Aussie cooking style and Yazzos attitude 👍🇦🇺

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  10 หลายเดือนก่อน +1

      Cheers! Appreciate you tuning in. Yas is a pain in my ass. But we love her anyway. 😂

    • @lukedavies7663
      @lukedavies7663 3 หลายเดือนก่อน

      Doing this one on the weekend! Cant wait. And very funny to watch 😅 I hate it when my wife peels spuds with a knife! I have the exact argument you did 🙄

  • @davidr6398
    @davidr6398 5 หลายเดือนก่อน +2

    Ive just cooked this. I think it might be the best thing ive ever done on the kamado and the potatoes were awesome too 🤩👌

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  5 หลายเดือนก่อน +1

      That’s awesome!! Appreciate the feedback and super glad you enjoyed it. 👏👏

  • @jonajames4526
    @jonajames4526 2 ปีที่แล้ว +4

    Kindest regards from Namibia. Just after payday I afforded a leg of lamb and yours is way I will go on the weber kettle, Awesome mate. (I believe thats how you Aussies say "dit lyk lekker chom", nou gaan ons braai)

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      That’s fantastic. Hi from Melbourne! Thanks for watching and I hope you love it!

  • @AshleyAdams-bu2xk
    @AshleyAdams-bu2xk 2 ปีที่แล้ว +2

    Charisma. Natural ability to entertain without all the unnecessary trimmings. Great video and will be making this today.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      I just told the wife that I apparently have charisma. Insert sarcastic response here. 😂😂😂
      Thanks Ashley. That’s lovely. Let us know what you think! 👏

  • @robertjaen949
    @robertjaen949 ปีที่แล้ว +1

    Nice one. Love lamb on the kamado. Will try this technique out. Thx guys

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      You’ll love it I’m sure. Thanks for tuning in ! 👏😍

  • @richardsmith8946
    @richardsmith8946 ปีที่แล้ว +3

    Did this for Christmas lunch and turned out to be the best thing I've done on my Kamado so far. Thanks for thr video👍

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +2

      That’s awesome to hear. Merry Christmas to you and your family! ❤️👏👍🏼

  • @glenshrimplin3845
    @glenshrimplin3845 2 ปีที่แล้ว +4

    Tried this dish the other night and it turned out absolutely awesome. Definitely will be our favourite lamb recipes. Thanks for showing how it’s done 👍

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Hey Glen! Thanks for the feedback mate! Really glad you enjoyed it. 👍🏼👊🏼👏

  • @macy5173
    @macy5173 2 ปีที่แล้ว +2

    Made this last night. Outstanding. The braising liquid made a great gravy. Nice smoky flavour.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Hey glad you enjoyed it! Thanks for the kind words. 👍🏼👏

  • @NMcCauley
    @NMcCauley ปีที่แล้ว +2

    Those spuds look amazing. Thank you for the recipe! 👍👍

  • @leandrorobertosacht
    @leandrorobertosacht 7 หลายเดือนก่อน

    Amazing! No nonsense, thermometer and sissy black gloves, just a recipe for success. Gonna try this exact recipe tomorrow.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  7 หลายเดือนก่อน +2

      “Sissy black gloves” 😂😂😂
      That’s brilliant. 👏😂

  • @cameronclarke9155
    @cameronclarke9155 2 ปีที่แล้ว +1

    I tried this today and it was really good, the spuds were a nice contrast to the lamb. Thanks, I’ll be doing this again for sure.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      Excellent work! Glad you enjoyed it. Thanks for the feedback! 👍🏼👍🏼

  • @sreyasmrfood5450
    @sreyasmrfood5450 ปีที่แล้ว +1

    Your cooking recipes and ingenuity are amazing.

  • @rvz0643
    @rvz0643 2 หลายเดือนก่อน +1

    Gonna try it out. Love the commentary!!! Lollol great vid!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 หลายเดือนก่อน

      @@rvz0643 Cheers mate! Look forward to the feedback!

  • @pierrevautard6463
    @pierrevautard6463 ปีที่แล้ว +1

    Voilà une superbe ecette que je vais faire à la maison ! This is a great recipe that I will make again at home !

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      That’s great to hear! Thanks 🙏🏼

    • @pierrevautard6463
      @pierrevautard6463 ปีที่แล้ว +1

      @@GeoffTheChefOfficial Thank you very much for the reply. I have a BJ2, since last November and I discover many recipes by searching on YT. I tried the chicken, a classic for me in my house, the pork ribs, the turkey pastrami, the reverse sear prime rib. It remains to make shotguns, a briskett, which is a little more difficult to find on this side of the ocean !!! Amitiés et Merci beaucoup.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      @@pierrevautard6463 That’s great! It’s such a fun way to cook isn’t it. Thanks for watching and happy grilling! Let me know if I can help with any other questions. Happy to help. 👍🏼👏🙏🏼

  • @Princetheone.
    @Princetheone. 10 หลายเดือนก่อน +1

    Just searched for leg of lamb and your video was on the list. sounds great 👍 I’m making your recipe tomorrow morning for New Year’s Eve 😋 thank you for sharing it with us.
    Your wife is lucky to have a chef husband and you don’t deserve a punch in the face 🤣
    Happy new year from Canada 🎉

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  10 หลายเดือนก่อน +1

      Happy new year from Melbourne to you! I have screenshot this and sent it to her 😂 Save me a black eye or two. 😂
      Be sure to check out version 2 of this in episode 50. They’re both amazing.

    • @Princetheone.
      @Princetheone. 10 หลายเดือนก่อน +1

      @@GeoffTheChefOfficial 😂🤦🏻‍♀️ definitely I will 👍 thanks again ( cooking as we speak pray for my guests 🤣)

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  10 หลายเดือนก่อน

      @@Princetheone. NYE recovery here. Catch up! I’m sure you’ll be great. 👍🏼👍🏼

  • @bigjordan2345
    @bigjordan2345 3 ปีที่แล้ว +4

    I never thought I'd find a bbq video so entertaining...keep up the good work

  • @R0BB01981
    @R0BB01981 3 หลายเดือนก่อน +1

    I’m doing this right now , potato’s and all . Only difference is the rub I used .. so keen on the finished product 🙌🏻

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 หลายเดือนก่อน +1

      @@R0BB01981 killer! I’m also doing it! But I’m experimenting on version 3 …. 👀
      Let us know how you go!

    • @R0BB01981
      @R0BB01981 3 หลายเดือนก่อน +1

      @@GeoffTheChefOfficial the potatoes are the goods . Still waiting on the lamb it’s about 204 internal now but not exactly probe tender .

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 หลายเดือนก่อน +1

      @@R0BB01981 not long to go. Patience!

    • @R0BB01981
      @R0BB01981 3 หลายเดือนก่อน +1

      @@GeoffTheChefOfficial quick question , is the rest done out of the liquid?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 หลายเดือนก่อน +1

      @@R0BB01981 no - in the liquid. And when you pull it, do that also in the liquid.

  • @robdickson3640
    @robdickson3640 ปีที่แล้ว +1

    Love your channel mate. No nonsense cooking lessons to the public.
    I run a Kamado Joe Big Joe as well as the Weber Genesis E330 that you have.
    Nothing you can't cook with those two weapons at your disposal 👍

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      Thanks Rob. Absolutely agree! Add Sous Vide to that list. I often get, why bother cooking outside? Just use your oven? Well … where’s the fun in that? 😂

  • @vtv8man
    @vtv8man 3 ปีที่แล้ว +5

    I just found your channel ! Well done mate. I have a Kamado Joe and Weber bbq - similar to yours.
    I’m actually trying Lamb Kleftiko today - but in the oven as I will be out all day in the lovel Canberra cold.
    I will try your recipe on the Kamado shortly. Love the spuds - will try these as well.
    Cheers

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      Ah cheers! Glad you’re enjoying it.
      I’ve never made Kleftiko at home. Yas assures me it’s the bomb 💣!! I’ll
      give it a go soon. Let’s us know what you think! 👏👏

  • @markojakovich4862
    @markojakovich4862 ปีที่แล้ว +1

    Matey, this was awesome. Watched your video like at 5:30am. Put it in the Joe at 6:30 am for lunch. Greek spuds were awesome.

  • @tsirgogik
    @tsirgogik 2 ปีที่แล้ว +1

    Hahaha love the way you interact guys! You're married to Greece, consider yourself lucky! 😄

  • @glynedwards6717
    @glynedwards6717 2 ปีที่แล้ว +1

    Awesome job. The only way to cook potatoes with pulled lamb. I'm doing this recipe tonight - and will try your method of cooking it dry for 3 hours before adding the wine and stock. Normally I add this at the start. Yamas! Your new subscriber!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      Eυχαριστώ! I agree…. Although I will admit Yaso taught me those. I think I use half the amount of oil though. 😂😂😂
      Welcome aboard! 👏👏

  • @ashley.sullivan5718
    @ashley.sullivan5718 ปีที่แล้ว +1

    Trying this out in the oven for definite especially them potatoes 😊 thanks funny but educated

  • @tonyallen1953
    @tonyallen1953 2 ปีที่แล้ว +1

    Great video just come across this love a good fight in the kitchen will be trying this on my kamado Thanks.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Thanks for watching :) Let us know what you think of it! 👍🏼👍🏼

  • @kennethjones4290
    @kennethjones4290 3 ปีที่แล้ว +1

    Oh yeah bloody great cook fella

  • @smc1693
    @smc1693 ปีที่แล้ว +1

    Lamb came out fantastic - next time I will try with a bit of smoke. I'm a bit conflicted that the potatoes stole the show!

  • @nicoolivier4897
    @nicoolivier4897 2 ปีที่แล้ว +1

    Trying out this one today Mate!Will let you know how it went!

  • @tugboat8475
    @tugboat8475 3 ปีที่แล้ว +1

    That looks amazing I have a lamb shoulder in the Kamado, right now but I will change it up a bit and do your sauce with the red wine cheers. Might even put some chopped up potatoes carrots celery in the juice as well

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Can you imagine those potatoes soaking up all that goodness?? OMG … ❤️

  • @daveparer10
    @daveparer10 3 ปีที่แล้ว +1

    That looks superb! Will be giving that a crack for sure

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Thanks David! That’s great. Let us know how you go with it!!

  • @welshman07
    @welshman07 2 ปีที่แล้ว +1

    Looks amazing to be fair

  • @Lossieloon306
    @Lossieloon306 3 ปีที่แล้ว +2

    Hi Geoff, well done on the lamb cook and the Greek spuds. We quite often have boneless shoulder lamb, cook time similar to your and we rest for an hour. Never tried the braising method, will try on the next lamb cook. Thinking about smoking beef cheeks next, I have found some interesting videos for cooking beef cheeks. Keep up the good work. Your camera operator should not be so shy. After all, it's only the internet. :

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Haha ... thanks Jim. We did a video on those a while back for Taco night as well. Glad you enjoyed the video! Yaso is fairly shy. Dunno if she’ll get on board but I’ll keep working on it :)

  • @Jodie-tq7uh
    @Jodie-tq7uh 8 หลายเดือนก่อน +1

    Loved this video. Thank you. Want to make this for Easter lunch next weekend but will have to do it in the oven as I don't have a KJ. Am I correct to put the rub on, sear it, put it in dish with braising liquid ingredients, seal it with foil and let it cook at 140C for 6 hours? Will aim for a 2.4kg bone in leg or shoulder. Not sure if I should dry cook it for 3 hours in oven then put it in the braising liquid sealed up for another 3. Or do i just cook it for 6 hours straight with the braising liquid? Thanks.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  8 หลายเดือนก่อน

      I’ve flipped flopped a bit on this for oven. Give it a good sear and cook it wrapped the whole way a bit hotter at 150-160. it’s a bit different because you don’t have that same radiating heat from below. Lately the feedback I’m getting for oven is that it takes longer at the lower temp. So bump the temp a bit. Give yourself heaps of time, because it will stay hot for hours while resting. So you don’t need to time it to finish at serving time. Plan to finish it at least two hours before you want to eat. Should be around 4-5 hours at 150-160, depending on your weight.

    • @Jodie-tq7uh
      @Jodie-tq7uh 8 หลายเดือนก่อน +1

      @@GeoffTheChefOfficial Thank you so much for your quick response! Excited to give this a go!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  8 หลายเดือนก่อน

      @@Jodie-tq7uh I’m sure you’ll love it! Just remember to be patient and make sure that you’re sure it going to fall apart. 👍🏼

  • @brucecampbell7804
    @brucecampbell7804 3 ปีที่แล้ว +1

    Nice Geoff! Going to give this a try once the new kamado arrives. What about straining and reducing that braising liquid before pouring on the lamb? I guess that would make the dish a bit heavier / richer so maybe not what you were going for.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Yeah that’s right. But you could do that if you like. That would make a heck of a lamb pie mix with a richer sauce. 👏👏

  • @bigboricua4573
    @bigboricua4573 3 ปีที่แล้ว +4

    That looks amazingly delicious. If I would to do this but in the oven, would it be the same temperature and time? Asking because I don’t have a grill at this moment

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      Cheers! Yeah you would do exactly the same :)

    • @Luna-nq7yd
      @Luna-nq7yd 3 ปีที่แล้ว

      @@GeoffTheChefOfficial Would you start it off in a tray and what oven setting would you recommend putting It on?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      @@Luna-nq7yd open to get some good colour and crust on it, then covered, yeah.
      Or if you have a big enough pan, sear the outside of it first, then wrapped up.

  • @kierangibson7480
    @kierangibson7480 8 หลายเดือนก่อน +1

    Loved the authenticity of this video! Question though how much less cook time would you do for a smaller leg?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  8 หลายเดือนก่อน +1

      Cheers! Depends how small? Hard to answer that accurately. I mean… as a guide, cook open until the colour is great, then wrap until it’s tender and squishy. Check it after 90 mins of wrapping like I did with the forks. That will give you a guide to how much longer you’d need.

    • @kierangibson7480
      @kierangibson7480 8 หลายเดือนก่อน +1

      We did that today. We have a tendency to over do meat on the KJ as everyone has bigger cuts in their videos. We did 90 mins open and 90 wrapped (even before we saw your reply) still slightly over done. Next time maybe 1 hr open and 90 wrapped. Still yum!!!! Thank you

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  8 หลายเดือนก่อน

      @@kierangibson7480 at 120C? How much did it weigh? I didn’t think it was possible to overdo it!

    • @kierangibson7480
      @kierangibson7480 8 หลายเดือนก่อน

      @@GeoffTheChefOfficial almost 1.5kg yes 120c. We do like our meat under rather than over.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  8 หลายเดือนก่อน

      @@kierangibson7480 this recipe is for pull apart, shreddable lamb. It’s cooked through to well done, and then beyond that. It should take around 5 hours at that weight and temp. If you have a digital thermometer, you’re looking for around 94C internal temp when you stick a thermometer into the thickest part of the meat. Mid rare (under as you put it) is around 58C. Medium about 62-64. Well done is 71C. You’re needing way beyond “well done” for the pull apart texture of this recipe. Sounds to me like you’re stopping the cook way too early. At 120C and 1.5kg, there’s no way you’ve reached the internal temp needed for pull apart.
      If you’re not wanting pull apart, and looking for mid rare instead, no need for the wrap at all. Couple hours open should do it. Check with a thermometer. But that’s a totally different cook to this.

  • @sv3149
    @sv3149 11 วันที่ผ่านมา +1

    Hey, great video! This will be my next cook.
    Does the size of a leg make difference in cooking time?
    I have an 18 inch classic 2, but i do have a family of 7.
    Adding two legs side by side maybe?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  11 วันที่ผ่านมา

      Thanks! I’ve done that before yeah. You’ll def see an increase in time if you have two legs in one tray during the wrap phase. And smaller/larger legs same. Run them open till you have great colour. After that they’re done when they start falling apart. The times are always guides. Check every 30 minutes or so after the 3 hours of wrapping. 👍🏼

    • @sv3149
      @sv3149 11 วันที่ผ่านมา

      @GeoffTheChefOfficial thank you, appreciate the input.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  11 วันที่ผ่านมา

      @ no prob.

  • @ericnovikoff5077
    @ericnovikoff5077 ปีที่แล้ว +1

    Hi Geoff, I'm about to try this. A written summary of ingredients would be great. And when you say cook the potatoes at 200, I think you mean C, right? I"ll try it that way. Total Kamado noob so gonna be surfing my edge!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      Hi Eric, thanks for tuning in. 👏 Ingredients are in the description :) And yes. Definitely 200C - so about 390ish F.
      Let us know how you go with it! 👍🏼

  • @mikejones9562
    @mikejones9562 2 ปีที่แล้ว +2

    Hi Geoff, your latest subscriber. Thanks for your posting, looks so good - we are going to try tonight but with NZ lamb :-). Is the timing effected by the size of the lamb roast?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      Hey - thanks for tuning in :) Yeah definitely. Just check on it every hour after you wrap it and you’ll be fine. It’s pretty forgiving. 👍🏼

  • @seanmilhuisen1730
    @seanmilhuisen1730 3 ปีที่แล้ว +1

    Brother them potatoes are Fucken phenomenal haha. Please keep putting out more content guys. Can’t wait for some of your next episodes

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Ha! Thanks Sean! We’ll have a new one coming out soon 👏

  • @idliketodecideMYhandle
    @idliketodecideMYhandle ปีที่แล้ว +1

    What an amazing piece and such a lovely video. Thoroughly enjoyed watching this. TWICE. Looks like this is a bone in leg of lamb. How long would you recommend BBQing boneless leg?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      Thanks! This is bone in, yes. I would base it on a similar time frame. When you wrap and braise, just keep checking to see when it’s falling apart. You’ll still be somewhere around 5-6 hours total at a guess.

    • @idliketodecideMYhandle
      @idliketodecideMYhandle ปีที่แล้ว

      Thank you so much. ❤

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      @@idliketodecideMYhandle welcome! Let me know how you go with it :)

  • @johngatley1470
    @johngatley1470 3 ปีที่แล้ว +1

    just purchaesd one of them there kamado cookers and doing your dish now thanks mate

  • @geoffhowkins2427
    @geoffhowkins2427 3 ปีที่แล้ว +1

    looks lovely

  • @CarlosHdeTejada
    @CarlosHdeTejada 2 ปีที่แล้ว +1

    Good job, kitten!!

  • @chickentikka25
    @chickentikka25 2 ปีที่แล้ว +1

    Haha great video, and that dish looks amazing! Definitely going to try this 👍

  • @milomilkman
    @milomilkman 2 ปีที่แล้ว +1

    What would be a good substitute for the wine? Allergies to sulfites. Great work btw. Just got a KJ. Would love to try this recipe.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Tough to replace that, I’d just leave it out. 👍🏼

    • @TheCasualDrinker
      @TheCasualDrinker 2 ปีที่แล้ว +1

      Try a sulphate friendly grape juice

  • @juliesmee6467
    @juliesmee6467 3 ปีที่แล้ว +1

    Hahaha the kid....the Dad...the Mum....moving house, hope it went well....definitely be making this lamb but I'm gonna do a shoulder.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      That will work fine :) Covid has made the process slow, but the build is going well so far :) Cheers!

  • @sammpofu9265
    @sammpofu9265 3 ปีที่แล้ว +1

    Looks yummy. Your wife couldn’t wait to taste lol 😂😂😂

  • @andrewlambrianou5182
    @andrewlambrianou5182 3 ปีที่แล้ว +2

    Geoff that looks bloody amazing!!
    Done plenty of pulled pork on the kamado but never pulled lamb, will give this a go on the weekend.
    Keep up the good work mate, subbed and following!!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      Thanks Andrew! Appreciated. :) This is definitely a winner :)

  • @andrewstephenson3627
    @andrewstephenson3627 2 ปีที่แล้ว +1

    Sorry for dumb question but very new to the Kamado cookers. How did you set up the cooker, is there a heat deflector in the bottom. I have a Kettle Joe so I guess I would do this cook with the slowroller

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      That’s right, yes. Deflector or slo-roller in 👍🏼

  • @bigaufan429
    @bigaufan429 ปีที่แล้ว +1

    Trying this recipe this weekend. Is it worth it at all to dry brine the lamb with the spice rub a day in advance or will the braising liquid nullify or overpower that flavor from the spices?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      Nice one! You could try that. Don’t think it would hurt it. 👍🏼

    • @bigaufan429
      @bigaufan429 ปีที่แล้ว +1

      @@GeoffTheChefOfficial Update, it was good. I wish it had more of a punch. It could have been a shitty wine i used. The best part is the leftovers lamb was enough to make a pot of Japanese curry!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      @@bigaufan429 Most likely. Cook with something you’d happily drink. Else, adjust your seasoning at the end to compensate. 👍🏼

  • @kennethjones4290
    @kennethjones4290 3 ปีที่แล้ว +2

    This has got to be my wife’s long lost sister fella,twins in fact ,god love her

  • @robertswail3768
    @robertswail3768 ปีที่แล้ว +1

    I have a 6L cast iron Dutch oven with lid - would that work alright for part II or is foil the better option? Gonna give this a go on the weekend.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      Hi Robert, yeah anything with a lid, tray with foil, whatever. So long as it fits and is sealed. 👍🏼👍🏼

    • @robertswail3768
      @robertswail3768 ปีที่แล้ว +1

      @Geoff The Chef! Sweet. Thanks for the quick response...

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      @@robertswail3768 Anytime. Let me know how you go with it :)

    • @robertswail3768
      @robertswail3768 ปีที่แล้ว

      @@GeoffTheChefOfficial Not sure what was better the potatoes or the lamb but both were sensational! Another great option for the Kamado Joe!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      @@robertswail3768 Excellent to hear. Well done!!

  • @Dubhghaill
    @Dubhghaill 3 ปีที่แล้ว +1

    Ya Spud, lol , That looks pretty darn good.. what was the salad for , the rabbits...Did you get the punch in the face ?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Hahahah…. We ate the rabbit food off camera. 😂😂😂 I can gladly report I’m yet to be punched in the face. However the year is young.

  • @KirstenZimbardi
    @KirstenZimbardi ปีที่แล้ว

    Love an authentic Aussie 😂

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      I’m certainly that!

    • @lukedavies7663
      @lukedavies7663 3 หลายเดือนก่อน +1

      ​@@GeoffTheChefOfficialwith a Greek boss 😂

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 หลายเดือนก่อน

      @@lukedavies7663 Also fairly accurate at times 😂😂

  • @ARCSTREAMS
    @ARCSTREAMS ปีที่แล้ว +1

    haaa several years ago i had the idea of slow cooking my leg of lamb on the bbq, actually turned out good nice and pink after 3 or 4 hrs on the lowest indirect heat but this time for new years and happens to be ma bd as well im gonna do it in a large stove top nice and slow in the oven in a bain marie of wine/broth etc for 5 to 6 hrs and then ill open the lid and crank up the broiler to give it color

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      Awesome! Cooking for that long you prob don’t need to add colour at the end, but see how you go. It’s an amazing dish!

    • @ARCSTREAMS
      @ARCSTREAMS ปีที่แล้ว +1

      @@GeoffTheChefOfficial yeah hope you are right ,im not sure if i should color it first or leave it for last unless like you said it colors itself but i may need to remove the lid , maybe it wont need that long either ,thinking of 250 deg F so not sure how many hrs it might need ill juts keep checking up on it and i think a good internal tempt for med rare is what 130-40 deg F?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      @@ARCSTREAMS You’ll struggle for mid rare with a long cook.

    • @ARCSTREAMS
      @ARCSTREAMS ปีที่แล้ว

      @@GeoffTheChefOfficial ok then maybe it wont be that many hrs in the steam,, ill juts keep an eye on the internal temp, should it be 135deg f for med rare?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      @@ARCSTREAMS Yeah that’s about right.

  • @demo3003
    @demo3003 2 ปีที่แล้ว +1

    You got a subscriber just for the name creativity

  • @Flip5ide
    @Flip5ide 10 หลายเดือนก่อน +1

    I could try this on my ProQ smoker?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  10 หลายเดือนก่อน +1

      You absolutely can. Would work exactly the same.

    • @Flip5ide
      @Flip5ide 10 หลายเดือนก่อน

      @@GeoffTheChefOfficial awesome, thanks!

  • @headspin70
    @headspin70 2 ปีที่แล้ว +1

    Just done this myself (without the Greek potatoes), I went with 205f on my inkbird probe for fall apart lamb temp and it literally came in at the 6hr mark, pulled the bone straight out and shredded the meat and one happy family. Seems a waste to throw away the gravy, what do you do with it?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      That’s great to hear! Leave it in the fridge overnight, scrape the fat off the top next morning and freeze it. Ready for anytime you need an epic gravy. 👍🏼👊🏼

    • @headspin70
      @headspin70 2 ปีที่แล้ว +1

      My sister made big bun sandwich of the meat and then dipped the bun in the gravy, I did the same next, unbelievably tasty!! Freezing the rest!!! Keep up the good work, that’s from a Pom!!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      @@headspin70 😂 Cheers mate. 👋🏻

  • @libbiramsden8907
    @libbiramsden8907 3 ปีที่แล้ว +1

    Afternoon Geoff, we made this last night and it was the Dogs Knackers,,, LUSH it was.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      😂😂😂 Not often my food gets described as dogs balls and it’s a good thing?!

    • @libbiramsden8907
      @libbiramsden8907 3 ปีที่แล้ว +2

      @@GeoffTheChefOfficial Correct, usually used in terms of excellence in the UK

  • @francesjones9644
    @francesjones9644 7 หลายเดือนก่อน +1

    That looks delicious and I know I will cook it. However, didn’t wasting all the meat juices make you want to cry? It did me!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  7 หลายเดือนก่อน

      They all end up in the pan with the braise? Trust me you’re not missing anything. It’s outstanding.

  • @JamesMcRae78
    @JamesMcRae78 2 ปีที่แล้ว +1

    How do you keep it at a stable 120 deg with charcoal?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Bottom vent of the Kamado is about 10mm open, the top vent is similar. With this amount of airflow, that generally has it purring along at 120C / 250F for as long as I need. A full load of charcoal like that will last 18-24 hours.

  • @qh7402
    @qh7402 ปีที่แล้ว +1

    Fuck yea brother that’s a leg of lamb right there

  • @eosme
    @eosme 9 หลายเดือนก่อน +1

    Where can I get a pan like that size?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  9 หลายเดือนก่อน

      Pretty much anywhere. This is a fairly cheap standard sized oven roaster! Baccarat.

  • @ritasenergyherbs3650
    @ritasenergyherbs3650 2 ปีที่แล้ว +1

    Can you tell us how many grams or pounds your leg of lamb is. I have a lamb roast and I'm just trying to get an idea of the length of time.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      I don’t remember exactly, but on average they’re around 2.4kg here, so around 5 1/4 pounds. 👍🏼

  • @kellyoconnor9773
    @kellyoconnor9773 2 ปีที่แล้ว +1

    Geoff the chef or wife the chef 😂

  • @butopiatoo
    @butopiatoo ปีที่แล้ว

    Interesting that you braised it. I'm smoking one tomorrow to about 140-145 F and will just carve.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      That’s a completely different style of cook though obviously. Hope you enjoy it! 👍🏼👏

    • @butopiatoo
      @butopiatoo ปีที่แล้ว

      @@GeoffTheChefOfficial Did a Prime rib roast at Christmas. turned out surprisingly well. I've grilled a boneless leg before, but this is first time to smoke one trussed up like a roast. Most interesting thing i've smoked is a Muscovy duck breast. Spectacular!!

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      @@butopiatoo divine! I’m totally obsessed with duck ❤️

  • @Jjfargo
    @Jjfargo 3 ปีที่แล้ว +1

    Thanks mate! Looks amazing

  • @evaperotti9165
    @evaperotti9165 ปีที่แล้ว

    Can I cook the leg of lamb on a Weber gas grill using indirect heat?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      For sure. To cut cook time, you could also just sear the leg all over and go straight to wrapping it up as well - seeing as you’re not waiting for charcoal smokiness to penetrate when you’re using a gas grill.

    • @evaperotti9165
      @evaperotti9165 ปีที่แล้ว +1

      @@GeoffTheChefOfficial
      Thank you!

  • @paulmarsh5673
    @paulmarsh5673 ปีที่แล้ว +1

    Prefer shoulder more tasty . Like yr idea of mixing the spices. Missing Garlic though. Good luck with yr move.

  • @papapigeonfpv6971
    @papapigeonfpv6971 ปีที่แล้ว

    how do you a) keep the BBQ temp so low, and b) keep it going for so so long? Sorry - bit of a noob question :)

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      All good! No dumb questions. :)
      Temp is kept low by restricting the airflow. More air, more heat, less air, less heat. To keep it low, you just close down the draft doors.
      Kamado Ceramics are extremely efficient. With a full firebox of charcoal you could maintain that heat easily for 24 hours before needing to refuel 👍🏼

  • @Luna-nq7yd
    @Luna-nq7yd 3 ปีที่แล้ว

    Could I make this in a slow cooker? If so do I need a liquid?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      Yeah for sure. Use the same liquid. You need to check your timings the first time you do it. Just keep checking for tenderness after 4-5 hours to see it it’s done. 👍🏼

  • @Judith-rr6ww
    @Judith-rr6ww ปีที่แล้ว +1

    Great food a lot of criticism of each other
    Be kind to yourselves

  • @gjc1
    @gjc1 ปีที่แล้ว +1

    You can tell your wife is Greek; she went right for the petsa!

  • @phulsberg
    @phulsberg 3 ปีที่แล้ว

    This looks great mate! What internal temp would you say this peaks at?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      I’d guess somewhere around 94-95C / 205F ish? Similar for most pulled meat cooks.

  • @matthewodwyer7139
    @matthewodwyer7139 ปีที่แล้ว

    Can I use beer instead of red wine?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      Totally different dish. I can’t see it working in my head, but the world is your oyster!

    • @matthewodwyer7139
      @matthewodwyer7139 ปีที่แล้ว +1

      @Geoff The Chef! haha ok you've influenced me to walk down the shops to buy a bottle red (I'm hungover, taking shortcuts)

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      @@matthewodwyer7139 Hahahah that’s gold man! 😂😂😂

  • @ARCSTREAMS
    @ARCSTREAMS ปีที่แล้ว +1

    thats funny how you use a bit of foul lingo in front of the kid ,,cute lil girl lovely family you got there ,cheers mate

  • @CharlesB-mh1dg
    @CharlesB-mh1dg ปีที่แล้ว

    how much does it weigh the piece of lamb?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว

      Hi Charles. I think that was a little over 2kg?

    • @CharlesB-mh1dg
      @CharlesB-mh1dg ปีที่แล้ว +1

      Awesome! Thank you so much , l’ll try it for Christmas Dinner. Best.

  • @ssz1966
    @ssz1966 11 หลายเดือนก่อน +1

    Why not cook the potatoes with the lamb during the braise

  • @RaoVenu
    @RaoVenu 2 ปีที่แล้ว

    I just made this today and it did not turn up nearly as good as yours. Turned up over done / dry and I am trying to figure out what I did wrong after watching your video several times. AFAICT, I followed the recipe and the process save for these two
    a) I forgot to make the criss cross cuts at the start 1:23
    b) For the wrapped cook portion, I used butcher's paper instead of aluminium foil.
    Btw, my Meater thermo meter was telling me at the end of the 3 hr unwrapped cook stage that the internal thermometer was 130 degrees F. 🤷‍♀. I guess I could have ended at that stage but I wanted to make your variation with the sauce so I persevered with the 3 hr wrapped stage. Also, not sure what to make of the sauce. Have never cooked with red wine and was surprised when the lamb tallow dominated the taste of the sauce.
    Thanks

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว +1

      Hmm …
      Unpacking.
      1. Butchers paper behaves differently. I’ve never used it for this purpose.
      2. Could be extra fatty - but I’ve never had an issue with a fatty taste at the end.
      3. If you’ve cooked it nice and low for that length of time, I can’t fathom how it could be dry. Cook till it starts falling apart around 91-94C / 200-205 F. That range. Allow steam to escape to stop the cook process, cover and rest an hour, you should have been fine.
      Very hard to tell exactly. The criss cross wouldn’t cause dryness.
      The fatty taste could potentially be because it was extra fatty? In which case remove some first. But if it was, that counter-acts it being dry.
      I’m a bit stumped. That dish has never failed me.

    • @RaoVenu
      @RaoVenu 2 ปีที่แล้ว

      @@GeoffTheChefOfficial Thank you for your quick response. Yes, I am stumped as well. I followed your exact method. 3 hrs unwrapped, 3 hrs wrapped both at 250 degrees F, followed by a 1 hr rest. The only other thing I can think of is that maybe I didn't wrap the butcher's paper very tightly and some moisture escaped during the wrapped portion of the cook. You definitely wrapped it tighter at 13:35 than I did. I can't think of any other possibility.

    • @robertswail3768
      @robertswail3768 ปีที่แล้ว

      @@RaoVenuI've found with the Kamado-style BBQ's that even when following the temps precisely, they are prone to burning compared to the offset smokers. For that reason I tend to lower the temp by 20-30F which is more or less the temperature difference between the Joe's dome thermometer and my Meater probe. Just throwing that out there because doing ribs and brisket I've had some suboptimal outcomes with long cooks.
      I know not everyone has this problem but I figure they don't charge 330 Canadian for the "Sloroller" insert for nothing...😉

  • @adryanyork3581
    @adryanyork3581 ปีที่แล้ว +1

    is Yazzy a Leo?

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +1

      Random question!! And negative ….
      Gotta ask. Why??

    • @adryanyork3581
      @adryanyork3581 ปีที่แล้ว

      @@GeoffTheChefOfficial she sounds like someone I know haha .Yep it was a bit of an odd question. I'd had a few wines ha... I did a large leg Lamb in my classic Joe. Hands down best cook ever... My Missus manages a BBQ Galore store and she like 'This is how we Lamb every time'... Thanks Love the Vids.

  • @crae1972
    @crae1972 ปีที่แล้ว +1

    Hey season those thick peels and fry them in beef fat

  • @dwayneking1321
    @dwayneking1321 9 หลายเดือนก่อน +1

    I got person acts just like your wife😂😂😂

  • @adryanyork3581
    @adryanyork3581 ปีที่แล้ว +1

    Aussie aussie aussie...ya ,,,,spud

  • @Trueblue2053
    @Trueblue2053 3 ปีที่แล้ว +1

    I hope u take ur stove bcuz that contraption is wick

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +1

      We’d prob prefer you didn’t take ours. You can buy one. Of your very own. 😂

  • @joecummings9662
    @joecummings9662 3 หลายเดือนก่อน

    No garlic cloves no herbs come on mate😢😢😢😅😅

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 หลายเดือนก่อน

      @@joecummings9662 Maybe watch again and read the description, mate. 🤦🏼‍♂️ .

  • @Forkboy69
    @Forkboy69 3 ปีที่แล้ว +1

    Voilà not wulla

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว

      I’d like to apologise. Next time I’ll be sure to focus on my linguistics more closely. 👍🏼

  • @JohnDoe-zi3gr
    @JohnDoe-zi3gr 5 หลายเดือนก่อน

    Wrong. You boiling it man, not grilling.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  5 หลายเดือนก่อน

      😂 yeah ok. Perhaps read through the rest of the comments champ and we’ll see who’s right and wrong.

  • @TheRealDirtySkillz
    @TheRealDirtySkillz 3 ปีที่แล้ว +1

    Too much talking wtf.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  3 ปีที่แล้ว +5

      Sorry about that champ. How dare we. Next video we’ll do silent just to keep you happy. 👍🏼

  • @rodneysill7997
    @rodneysill7997 ปีที่แล้ว

    To much talking just cook and play some background music.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  ปีที่แล้ว +5

      How about No? How about stop complaining and go find another channel where no one speaks…. There’s an idea. Jog on. 👏

  • @aLittlePal
    @aLittlePal 2 ปีที่แล้ว

    hmm
    six hours seems to be too long, it is now a smoked bbq type of meat, shredded, good for sandwiches for sure, good taste of course.

    • @GeoffTheChefOfficial
      @GeoffTheChefOfficial  2 ปีที่แล้ว

      Greeks have been cooking it this way for centuries. I’d suggest you try it first, then comment. 👍🏼