Mate you make that look so so easy!! Although I’m not a lamb eater I know my my family and my in laws love it so I think I’ll defiantly give this a go. Awesome work as always
Awesome video mate. I started eating my lamb like this a couple of months ago, never going back to a fat cap. I always thought that the fat provided the great flavour, I couldn't have been more wrong!
What would you do with the first pieces you trimmed off? Thanks for getting me hooked on smoking meats btw. Just bought a masterbuilt gravity because of you. Cooked your pork ribs, roast pork and duck fat potatoes, jalopeno poppers and smash burgers. Thanks for getting me laid off the wife.
Oh nice mate! You could mix it with some other trimmings for mince, you could honestly leave it on if you want. I personally don't like too much lamb fat so mine was portioned out to the dog.
Always look forward to your Sunday morning upload.
Appreciate you 💪
Man aussie bbq is leaps and bounds beyond the yanks and you are one of the ring leaders.
One of the most tender and delicious cuts of meat around, never fails to impress, thanks for the trim tips too
Thanks legend.
loving this man. Thank you my guy for keeping it halal, every dish u make without pork instantly becomes my next meal/cook
You are most welcome!
That looked super tender!
All the trimming really takes it to the next level for presentation!
Incredible as always mate! Just showing off the finesse at this point. Love it.
Can’t wait to try at home. Cheers.
Thanks mate, my butcher years paid off 😅
Holy crap, serious knife skills man, also love the trick with the string!
Great video mate. That lamb looks phenomenal!
Thanks so much.
That was magical to watch, nice work mate
Thanks mate. 🔪
Mate you make that look so so easy!! Although I’m not a lamb eater I know my my family and my in laws love it so I think I’ll defiantly give this a go. Awesome work as always
Appreciate it legend.
Awesome video mate. I started eating my lamb like this a couple of months ago, never going back to a fat cap.
I always thought that the fat provided the great flavour, I couldn't have been more wrong!
Lamb Cutlets are so many Aussie's favourite but I would prefer the rack any day. So tender when cooked as a rack.
They are awesome hey!
Thank you for the professional preparation😍👍
thanks so much
Been waiting for this bro🔥🔥🔥🔥
Cheers mate!
Looks awesome mate.
Thanks mate
looks amazing
Thanks mate.
Wow! Could you smoke these in a Weber kettle?
Even the doctor is approving this one! Hell yeah! I'm still digesting the double cheeseburger!
nice technique! Gordon Ramsay would be proud 👍
Cheers mate 😅
Gordon Ramsey doesn’t smoke nothin
He would probably complain that he didn’t prep it quickly enough 😂
Looks incredible mate! Also in SA, where did you source the B&B lump charcoal?
Closing the loop: found it randomly at Harvey Norman today!
Any reason why you don't use the inkbird but rather an instant read thermometer?
Just personal preference.
Looks the goods, surgical with that knife bro 🤘🏻
💪🔪
Yummo, I am drooling.
Thanks mate
Do you work at a restaurant currently? I love all your videos!
No I don’t. Thankyou :)
We love the taste of lamb fat so I let it all on 😁
Very nice!
This gave me flash backs to when I was working at a slaughter house doing 800 of these a day pretty much. Good times
I don’t miss doing them lol
What would you do with the first pieces you trimmed off? Thanks for getting me hooked on smoking meats btw. Just bought a masterbuilt gravity because of you. Cooked your pork ribs, roast pork and duck fat potatoes, jalopeno poppers and smash burgers. Thanks for getting me laid off the wife.
Oh nice mate! You could mix it with some other trimmings for mince, you could honestly leave it on if you want. I personally don't like too much lamb fat so mine was portioned out to the dog.
Geez eh. Fkn hell mate. cheers.
;P