Love your videos, very simple. I own the Bronco and Highland, another reason why I watch your stuff. BBQ for us guys who don't own a $5k pit in our backyard. I also have a Weber Kettle, so your videos are very helpful as well. Cheers!
I just ordered a 1/4 lamb from a company that allows people to buy meat straight from farmers which is awesome so I’ll be doing one of these very soon. That looks epic as always!
I often do a leg of lamb in the smoker, please try this method, cook at 250-300 I wrap mine at 160f, cook to 205 and mate it’s phenomenal, best lamb ever
I followed this recipe (I did use SPG) and set of instructions the lamd came out beautifully, really easy really straightforward and a great instructional video. Thank you
That looks amazing. With your butchering skills you should do one where you teach people how to 'knick' the aitch bone, shank etc before cooking. The meat pulls back so good and makes it simple to seperate the round, topside and outside. Gets soooo much more meat and it's all carved in the correct direction making it more tender.
great looking lamb. It would be cool if you could show us the temp profilefrom your inkbird thermometer at the end just for interest sake to see what effect lifting the lid has to cook the spuds
Absolutely cracking video, Aaron, thank you! I’ll 100% be doing this just as soon as I’ve chiselled the ice off my Weber! 😂 keep these brilliant videos coming. 🍖
Awesome video, like how you cover off several foods in there, not just meat. Do you prefer this method of cooking leg of lamb or taking the bone out and butterflying it?
Hey mate, what are your thoughts if i smoked at 175*C a lamb leg until internal of 65*C, pulled out to rest, then threw in my pig shots also using cherry wood. Is my temp too high or would you recommend any change ? Thank you
@@LownSlowBasics You too mate. Just to let you know, when youtube shorts started, my feed was flooded with them and I HATED them and unsubbed from anyone who was regularly rocking them. They then gave them(after a few months) their own row on my sub page that is easily skippable and that was nice of them. Anyway, long story short. I.have resubbed bro and lookin forward to catching up and reconnecting. cheers.
Would be great if you could pop in your descriptions the summary of the cook. ~3 hrs @ 150c (oak) Remove at 54c Internal Rest for 30 mins I find myself skipping through your videos (in the Irish rain) to remind myself what I was meant to do.
@@meecrob1261 just out of curiosity what are the rough prices down there for lamb? Here if you want decent rack of lamb it's about $55 to $60 USD per kilo.
Good videos, there really aren’t that many on YT that explain clearly the basics and timings for using a kettle.
Love your videos, very simple. I own the Bronco and Highland, another reason why I watch your stuff. BBQ for us guys who don't own a $5k pit in our backyard. I also have a Weber Kettle, so your videos are very helpful as well. Cheers!
Cheers mate 🤘
I'm with you bud, love Aaron's videos as he shows the cheapest of BBQs can produce amazing results if done correctly.
Kettle BBQ roast lamb is one of our family favourites and always goes down a treat. Thanks for the video as always.
Most welcome 🙏
back to basics. love to see it aaron
Cheers mate!
I dont like lamb but my wife love it! So, thank you so much Aaron 👍 Greetings Bernd
Thanks Bernd 🤘
Top notch as always. Definitely adding it to the list.
🙏
Boshing this one out today, appreciate the vids as always!
@@malcolmmoore most welcome mate!
Just got a new weber. Going to give this a crack. Looks delicious. Great video Aaron.
🙏
Chap, thank you for this and all your vids. You've my GOTO for everything weber kettle. Thank you 👊👌
🙏
I just ordered a 1/4 lamb from a company that allows people to buy meat straight from farmers which is awesome so I’ll be doing one of these very soon. That looks epic as always!
Absolutely perfect
Cheers mate
Love Lamb over charcoals. Will be doing this soon.
So tasty hey!
I often do a leg of lamb in the smoker, please try this method, cook at 250-300 I wrap mine at 160f, cook to 205 and mate it’s phenomenal, best lamb ever
Will do mate, doesn’t come out too dry being a leg? Thought a shoulder would be more suited to that.
I will definitely try that one 😊
I used a leg for pulled lamb recently because I couldn’t get shoulder. It turned out fine but definitely not as good as shoulder
Having a lamb roast now in the kettle for dinner tonight
Cheers Brett
🙏
I followed this recipe (I did use SPG) and set of instructions the lamd came out beautifully, really easy really straightforward and a great instructional video. Thank you
Most welcome 😃
Gonna try this today! Thanks
That looks amazing. With your butchering skills you should do one where you teach people how to 'knick' the aitch bone, shank etc before cooking. The meat pulls back so good and makes it simple to seperate the round, topside and outside. Gets soooo much more meat and it's all carved in the correct direction making it more tender.
I don’t want to get too fancy 😆but a great idea regardless. 🙏
Looks great, definitely gonna try those chilli garlic beans, we've been putting the Crispy Chilli Oil on everything already at our place.
Loving the crispy chilli oil hey!
great looking lamb. It would be cool if you could show us the temp profilefrom your inkbird thermometer at the end just for interest sake to see what effect lifting the lid has to cook the spuds
Cheers mate! I’ll try to do that next time 👍
Absolutely cracking video, Aaron, thank you! I’ll 100% be doing this just as soon as I’ve chiselled the ice off my Weber! 😂 keep these brilliant videos coming. 🍖
Cheers mate!
Very nice
🙏
i think i know what i'm cooking on the bronco drum this weekend!
Perfect 🤘
Fantastic thanks. I’m about to do my 1st Weber cook, with a 2.55kg boneless lamb. Very nervous!
@@miltonbrownrigg8409 you’ll be fine :)
@@LownSlowBasics followed your recommendations and the results were epic. Full credit to you! Merry Christmas
Love the recipe ideas.
Especially love
NO BLACK RUBBER GLOVES
😆 cheers mate!
Great upload Arron looked amazing, have to try this mo my new Weber 👌👌
Cheers legend
Such good videos
🙏
Christmas lamb recipe sorted ✅ cheers mate 👍
@@seanmacdonald2688 no worries mate!
Your videos have helped alot with my weber journey cheers mate
Sensational 😊
🤘
Awesome video, like how you cover off several foods in there, not just meat. Do you prefer this method of cooking leg of lamb or taking the bone out and butterflying it?
Thanks mate. Hrmm hard to say! I like both.
Followed a few of your cooks now and they have all turned out excellent!
Cheers mate!
Aaron, try the Cobram Estate lemon olive oil for your binder, comes up a treat on lamb!
Will do! Cheers 🙏
As someone who lives 10 minutes away from Cobram. Can confirm mint. 😂
Great video except the key bit of info missing is what temperature did you have the kettle set to??????
Thanks mate. Around 200c from memory.
hi Aaron thanks for another great video was just wondering what brand or company briquettes you recommend? cheers
Olive pip co 🤘
@@LownSlowBasics thanks very much!
Going to cook a leg on this tomorrow (Easter Sunday).
Nice mate!
Same getting the bbq going now
What do you have the weber temp at?
About 200c from memory
If I want a medium/slightly pink lamb what internal temperature would you recommend taking it out at? Thanks in advance! (Great vids btw)
About 140f 🙏
@@LownSlowBasicsthanks bro. Bank holiday weekend here. Going to try it today, first time doing a long cook on my new Weber 😃
What temp was the fire before putting the lamb on and how long was it cooked for
About 220c from memory and about 90 mins I think it was.
Thanks @LownSlowBasics . Love you're work all the way from NZ.
Hey mate, what are your thoughts if i smoked at 175*C a lamb leg until internal of 65*C, pulled out to rest, then threw in my pig shots also using cherry wood. Is my temp too high or would you recommend any change ? Thank you
Hey mate, definitely could! I’d pull the lamb leg out at 60c to rest personally but if you like yours more towards well done go 65🤘
@@LownSlowBasics Legend. Thank you Sir.
Did you say how long it was overall? Trying to plan when to start my cooking
I think it worked around 1hr per kg from memory.
@@LownSlowBasics thank you!
Time to light up my kettle then 😄
Any idea on what temperature the kettle was running at, roughly?
Around 200c+ I’d say.
Thanks Aaron
G'day Aaron. How's things mate? Hope all is well. Cheers bro.
Going good mate, hope you are too! Have a great weekend 🤘
@@LownSlowBasics You too mate.
Just to let you know, when youtube shorts started, my feed was flooded with them and I HATED them and unsubbed from anyone who was regularly rocking them. They then gave them(after a few months) their own row on my sub page that is easily skippable and that was nice of them.
Anyway, long story short. I.have resubbed bro and lookin forward to catching up and reconnecting. cheers.
@@victorbitter583 cheers mate, you won’t see shorts very often anymore 🤘
@@LownSlowBasics Good to bloody hear mate. Happy Easter.
doesn’t seem like a low and slow cook. what was the temp inside the weber? any benefit to using 105-115c smoking temp?
Obviously not, but still a bbq related video that beginners can learn from. Around 200c. If you wanted a more pronounced smoky flavour then yes.
Can I use just one side of coal? My Weber compact has only one basket.
You could. Maybe just rotate meat half way through cook.
What temp did u aim for to cook the lamb at
About 200c cooking temp
I'm in Adelaide Aaron where do you get that rub from?
What temperature is it cooking at?
About 220c from memory.
Would be great if you could pop in your descriptions the summary of the cook.
~3 hrs @ 150c (oak)
Remove at 54c Internal
Rest for 30 mins
I find myself skipping through your videos (in the Irish rain) to remind myself what I was meant to do.
@@Little-Hercules definitely can do 🤘
I love Australia
@@MatteeTheRogue 🇦🇺
It's goin down tomorrow
💪
65c is very high for a nice pink meat
i dont see austral meat in newcastle
That cos he’s in Adelaide lol
Adelaide mate 🤘
The only thing I could say is that lamb is way too expensive in the US.
Trust me mate
It’s expensive in aus also.
@@meecrob1261 just out of curiosity what are the rough prices down there for lamb? Here if you want decent rack of lamb it's about $55 to $60 USD per kilo.
I wouldn’t say it’s cheap in Australia but would be cheaper than the US.
@@tyler6147 If you shop around here in Sydney, you can get a leg for $10-$12/kg. It might not be as good as the lamb in this vid but still quite good.
Why not roast the lamb without additives and appreciate the flavour of the lamb if you want to add to it put on after to your liking eg mint sauce
I’ve done that plenty. This is good to change it up.
Maaaaaaaaàttttttteeeeeeeeeee!!!!!!!!¡
Thats all !
So do you hire for bbq tours haha
Too good man. 🫡🫡
Cheers mate! Haha for the right price 😆