Love the comment saying that if the fuel has died, it’s fine to finish the meat off in the oven. Great advice for everyone- don’t get upset if it doesn’t l work perfectly on the grill. The effort will not go to waste as a finish in the oven will not ruin the bbq flavours. 🍖 🔥 🍺
Hi, I have watched a couple of other deboning video's and they make it look a lot harder than what it is actually to do. Then I watched yours and the way you do it makes it very easy to debone the leg of lamb. I found it very easy to do it your way so many thanks Steve
I'm a butcher of many years and I am impressed with your boning skills and simplicity of your tutorial. Well done and well cooked. I'm no good at the whole TH-cam thing but another option is tunnel boning the leg and fill it with whatever you like, can get some amazing flavours through the meat. Keep up the great work.
Love all the videos mate, too simple and very informative! I only recently discovered the glands were a thing, do you recommend always removing them? (even if I cooked a leg bone in?) my butcher reckons most Ppl wouldn't know the difference but once you know its there its hard to ignore it!
Hey mate! No real reason, some people do so it’s easier to carve, definitely don’t have to. Fish is usually better off hot and fast. I’ll try do some more seafood though soon.
@@LownSlowBasics cheers mate! Keep up the stellar work 👌🏼 I’ve successfully mimicked a heap of your cooks, guests always ask what the secret is, I just forward on your vids. Now we’re all experts haha. Definitely be putting on one of your nice lamb or pork spreads come Xmas day. Cheers again mate.
After a 5 sec google search go to the cc top right of the video mate So if you need to download a video's subtitles for offline use, here's how to do it: Go to your desired TH-cam video. Check to make sure the TH-cam video has captions/subtitles added with the “CC” button. Go to “Settings” and click on “Subtitles/CC” to see which subtitle languages are available.
I just found your channel the other day, gotta say, I'm really enjoying the content! I've lined up with my grandparents to use their old webber kettle that I reckon probably hasn't been used for as long as I've been alive! so hopefully I'll be able to give some things a go soon! Just one question though: what's the advantage of deboning before or after cooking? Cheers!
Love the comment saying that if the fuel has died, it’s fine to finish the meat off in the oven. Great advice for everyone- don’t get upset if it doesn’t l work perfectly on the grill. The effort will not go to waste as a finish in the oven will not ruin the bbq flavours. 🍖 🔥 🍺
thanks mate! always a handy tip.
Hi,
I have watched a couple of other deboning video's and they make it look a lot harder than what it is actually to do.
Then I watched yours and the way you do it makes it very easy to debone the leg of lamb.
I found it very easy to do it your way so many thanks
Steve
Absolutely brilliant. Another quality video from start to finish. Looks amazing.
First time I have seen the Right Way to tie any meat that needs it! Cheers 👍👍
Cheers mate!
Your the first bbq TH-camr I've found that ever done lamb it's my all time favourite meat
It’s a staple here in Australia!
@@LownSlowBasics I'm in the UK it is over here to my cousin lives on thd gold Coast
I'm a butcher of many years and I am impressed with your boning skills and simplicity of your tutorial. Well done and well cooked. I'm no good at the whole TH-cam thing but another option is tunnel boning the leg and fill it with whatever you like, can get some amazing flavours through the meat. Keep up the great work.
Cheers mate, I was a butcher for 10 years myself, been out for around 6 years, used to love tunnel boning 🔥
Great content!!!!
Thanks mate!
Maateee that looked so good!! Pretty nice knife skills on display too 😉
Gotta bring back by butchering days sometimes 😝
Great job bro. Doing a whole rolled mutton today in my drum smoker. This video has given me some confidence 🇳🇿🍻
Looking magic mate. Cheers bud will try and give it a crack
🙏🔥
Great video as always. We have an awesome local butcher who will de-bone a leg of lamb for us - But I should learn to do it myself.
Definitely try it!
Excellent vid Aaron.
Another kettle added to the stable. The Red Woman….. 😂
Got the combo special coming from natural smoke 👌🏻
😅! Oh nice you’ll love it!
Great job mate
🙏
Thanks for the recipe. Like as always!
Brilliant! Cooking this tonight! Yew!
Very nice!
Thanks another awesome informative vid well done
🙏🙏
Legend, cheers for this vid mate
🙏
Very informative, great video
Thanks again for a great video, I'll be giving thus a go tomorrow.
Are you able to tell me what charcoal you use?
Cheers
Love all the videos mate, too simple and very informative! I only recently discovered the glands were a thing, do you recommend always removing them? (even if I cooked a leg bone in?) my butcher reckons most Ppl wouldn't know the difference but once you know its there its hard to ignore it!
He’s right, you wouldn’t really know but once you know they are there it’s hard to leave them there.
Bought one of those boneless lamb legs from Woolworths. Gonna cook it unwrapped on a Weber. Worth going indirect or direct?
Up at sparras on a sundy morn 👍
Always 😝
I love you vidoes mate! A few questions. 1. Why do you recommend removing the bone leg? 2. Do you even Low and Slow cook fish?
Hey mate! No real reason, some people do so it’s easier to carve, definitely don’t have to.
Fish is usually better off hot and fast. I’ll try do some more seafood though soon.
Is the garlic rub Aussie garlic?
Good knife skills mate, you done some boning or butchering
Thanks mate, yeah qualified butcher 🔥
@@LownSlowBasics
I knew it, I'm a slaughterman boner from way back, keep up the good work mate 👍
Thanks and great video as always! I’ve got a stuffed lamb breast joint- ready to be smoked this Easter weekend!!! 🍖 🔥 🍺
very nice
What is the purpose of deboning the leg? Why not cook it as it is? Can anybody explain? Genuinely curious
Completely up to you. Makes it easy to carve being boneless and can help give a more uniform shape which results in a more even cook.
Awesome video once again mate. Do you have a butchers background?
Thanks mate, sure do, spent 10 years in the trade.
@@LownSlowBasics cheers mate! Keep up the stellar work 👌🏼 I’ve successfully mimicked a heap of your cooks, guests always ask what the secret is, I just forward on your vids. Now we’re all experts haha. Definitely be putting on one of your nice lamb or pork spreads come Xmas day. Cheers again mate.
@@shirtfront7317 most welcome mate 🙏
Perfectly cooked, exactly how I do mine that way everyone gets a bit of each muscle, can’t beat a webered leg o lamb
Cheers mate!
Good video but you talk to fast
@@brianmawby6055 sorry.
can u make gravy from the oils in the drip tray ? great video by the way
Sure can! I usually just cheat and add some stock and/or water then some gravy powder 😝
Just got 1 question Aaron.
Is there any left over for me?
Looks superb
Thanks mate! Not this time 😝
Perfection👌👍
Hey bud. What temps you reckon you would be running? Didn't notice anything specific
Hey mate around 375f/190c
Good ! I prefere fresh rosemary and garlic inside and internal temperature, like stepen raichlen do, 90 degree celsius. 🇦🇹
Gotta love fresh rosemary!
Love lamb 👌👌
💪🔥
Mate. Was up till 10 last night deboning and butterflying a lamb leg. My first time. Was no where near as tidy as yours 😂
You’ll get better every time 😝
I have a stupid question.. is this “hot and fast”? Is there a “low and slow” method for leg of lamb?
Lamb leg is lean so is better for hot and fast, if you want low and slow go for the lamb shoulder
Hey mate, did you build that table yourself or did you purchase it?
Hey mate I purchased it from the MyDeal website, can’t find it on there anymore that I can see though.
Hello my friend ! can you make russian subtitles? very interested in your channel. but nothing is not clear :)
After a 5 sec google search go to the cc top right of the video mate
So if you need to download a video's subtitles for offline use, here's how to do it:
Go to your desired TH-cam video.
Check to make sure the TH-cam video has captions/subtitles added with the “CC” button.
Go to “Settings” and click on “Subtitles/CC” to see which subtitle languages are available.
Lamb is da bomb… Can’t wait to receive my GG to give this a crack😋
Let me know what you think when you get it :)
I just found your channel the other day, gotta say, I'm really enjoying the content! I've lined up with my grandparents to use their old webber kettle that I reckon probably hasn't been used for as long as I've been alive! so hopefully I'll be able to give some things a go soon!
Just one question though: what's the advantage of deboning before or after cooking? Cheers!
Thanks mate!
It’s just convenience really and deboning prior helps with a more even cook.
@@LownSlowBasics Cheers!
Sensational mate 👍👍
Cheers mate
230c seems hot. I have always aimed for 180c.
Why would you not just buy a boneless piece of lamb.?
@@stephengresham2052 more expensive.
Why not just buy it boneless???🤔