Fall Apart Tender Roast Lamb in the Weber Kettle
ฝัง
- เผยแพร่เมื่อ 25 พ.ย. 2024
- We all love a beautifully cooked leg of lamb. We love it even more if it is so tender that it falls off the bone, deliciously juicy and infused with the flavours of a good marinade. You'll find out how to do just that with this video. Scroll down for the full recipe.
Slow Roast Leg of Lamb
What you’ll need
2 kg (approx.) leg of lamb , bone in
Salt and pepper
1 whole garlic bulb
1 onion
3 sprigs rosemary
3 cups beef stock, low sodium
2 cups water
Gravy:
3 tbsp flour
What to do
Ignite the Weber Kettle
Cut peeled onion into 8 pieces
Cut garlic in half horizontally
Place onion, garlic and rosemary in a baking pan.
Place lamb leg meaty side down in the pan on top of the onion, garlic and rosemary.
Sprinkle with salt and pepper.
Pour beef stock and water around the lamb.
Cover with aluminium foil.
Place in the weber and adjust the vents to reduce the temperature to 160 C. Roast for 5 hours.
Remove the foil. Turn lamb over.
Cook for a further 45 minutes or until well browned.
Remove lamb and cover with foil for 15 minutes.
For the gravy:
Strain the pan juices into a saucepan and remove excess fat.
Boil the juices over medium heat and stir in the flour until a good consistency. (You may need an extra tblsp of flour)
Serve with gravy.
Well, after searching on here for a new way to try a leg of lamb on the Weber, I came across this video, gave it a go and now this is the only way I'll cook lamb on the Weber. This was a winner this weekend 👍
Fantastic. I reckon it's pretty special too. I'm thrilled that you enjoyed it.
This is one of the best recipes for lamb I have ever come across. It's 2nd to whole lamb roasted over coals on stick. The technique shown here actually makes it even more tender, but still has a nice smoke. I think people underestimate how good well cooked lamb can be.
Thank you. I'm glad you enjoyed it. I also love it and it's a regular feed at home.
Lovely. Tried and my family loved it.
Thank you for sharing nice video
That's great to hear. I'm so glad that you enjoyed it.
Sound track is a banger!
Pete is a world touring DJ. It's his song.
I'm going to try this for Easter Monday. This is by far the best method for lamb that I've seen on you tube. Dingo Pete certainly know what he's doing!!!
I'd be surprised if you're not delighted with the result. Good luck and let me know how it turns out for you.
Disco Pete your a bloody legend, I followed your recipe to a T and you where right,best leg of lamb I've had! A fair dinkum Bobby dazzler,cheers.
That's fantastic Clayton. I'm thrilled that you were thrilled. Have a crack at some of my other recipes and let me know what you think.
That looks perfect.you should mention details about charcoals and temperature maintenance with the air vents
You're right Pete, was definitely the best roast lamb I've made. Thanks 👍
I'm pleased that you liked it. Thanks for letting me know.
Dingo Pete your legend !!
Cooked it last night turned out unreal maybe a little overcooked but that's my fault was cooking a smaller roast
1.3kg roast 4hrs then turned another 45mins
I reckon 2kg will be the go next time
Well done! You've no idea how happy I am to hear that people have followed a recipe and done well.
Lovely recipe, Pete, tried this out and it was fab, thank you!
Excellent Marius. I'm thrilled that you enjoyed it. Thank you for the feedback.
Hi Pete from Sydney, your recipe looks delicious! :)
Give it a whirl and you'll find out just how delicious
Thx dingo Pete cooked this
Up for Xmas lunch for first time it was a smashing hit
Fantastic! I'm thrilled that it worked well for you. Thanks for letting me know Anthony.
Mean sounds there ole fulla 👌
I made this recipe a few days ago and it was delicious. It was kind of cold outside for BBQ so I smoked the lamb for a bit and finished it in the oven at 275 f. Instead of making the gravy I made french dip sandwiches and dipped them in the smoky rosemary garlic au jus. Absolutely delicious! Thanks for a great recipe.
Wow Jeremy, you've taken it to the next level. Good on you!
G'day Pete. Thanks very much for the recipe mate. Cooked this for the family recently and it was sensational. My Greek Father-in-law rated it as the best lamb he's ever had, which is quite a bit!
WOW! Thank you and I'm totally stoked that you had success.
Fkn Speed Garage geezer cooking! LOVE IT!
Dingo Pete - I am making this again for my family currently. Mate - hope you, your family and friends are safe and well in the context of the world events currently. Thanks again for the great recipe that I can enjoy with my family.
Hi Ian S. I'm glad that you're going to enjoy it again. It's really delicious and tender. Yes, we're safe but as you can imagine getting a little sick of our own company. I hope that you and yours are going okay too.
We have been cooking tender lamb leg roasts inside oven with variety of recipes including Moroccan and Pakistani. Today I gonna try your recipe on my grill. Got a New Zealand lamb leg today from Sam’s. Pretty excited for it! Thanks
Excellent Red Wolf. I hope that you get the result that you're hoping for. Let me know how it goes.
@@DingoPete
Turned out amazing! It will be my go to recipe for lamb on grill now. Thanks Dingo!
@@papabear4066 that is fantastic. I'm so pleased that the recipe turned out well for you. Thank you for letting me know.
Love your work, PETE!
Thank you
Should try cooking it 30 mins with smoke with no cover and after 30 mins of smoke then cover up for 3 1/2 hours then 30 mins of cooking with no cover to geta tad crispy. Then 20 mins to rest.
Omg this looks soooo delicious and tasty I can't wait to try it. Thank you
Fraktur Obsession, if you cook it just like I have done you will have a gorgeous meal. It's lovely. Enjoy and let me know how it goes for you. Thank you for your comment.
Hello Dingo Pete: I searched high and low for a recipe for lamb on the Weber kettle. Once I saw this, I knew I had to try it. The lamb is on the grill, temp holding at 320 fahrenheit (we live in the USA, in Michigan . It is 22 degrees outside (-5.5 Centigrade) so I am having to stoke the kettle with 8 lumps of Kingsford charcoal about every half hour. After it is done and we eat it, I will post a follow up comment. Thanks for the recipe!
Hi Alan. Thanks for your comment. For your interest in Adelaide South Australia it will reach about 36 degrees C today.
I hear what you say about the Kingsford charcoal. It's good stuff but does not hold its heat for as long as the stuff I use which is made here in Australia. I use a product called Heat Beads which is far more dense than the Kingsfords and therefore retains its heat far longer so it doesn't surprise me that you need to continually add more charcoal. I don't know what alternatives you have in the USA but you might like to search for something a bit more dense. The link is a comparison between Kingsford charcoal and the Heat Beads I use and might be of assistance.
www.smokefireandfood.com/forum/index.php?thread/2310-heat-beads-vs-kingsford-the-test-results/
@@DingoPete Hi Pete: Thanks for getting back to me. Our lamb was totally delicious! I will look for more dense coals and try it again.
@@alanloe3973 I'm thrilled that you enjoyed it. I don't mind saying that I love it.
Yum , you're a legend Dingo. I've got to try this one too. I'm going to have to go through all your videos. Great channel.
Thank you for your kind comment Peter. The lamb should turn out to be scrumptious.
@@DingoPete I just did 2 chickens nearly the same way as you but next time I'll do exactly what you did. Those potatoes must have been nice. Great videos mate , that lamb looks incredible.
@@petergoodwin2465, thank you.
Lovely
Thank you.
Just tried this! Great result. My joint was closer to 3KG. I sustained temperature at 150C for 5.5 hours to allow for the extra weight, but honestly I think 4.5 hours would have been fine. The outer edges were a little dry. Overall I would say this recipe is pretty forgiving, but next time I will check the meat after 4 hours to see if it is pulling away from the bone. The meat probe thermometer is not relevant for this method, internal temperature for me had hit 80C within 2 hours. Thanks Dingo Pete! Love your videos 🍻
Great to hear Julian. It's an absolute winner of a recipe and it sounds as though you've pretty much nailed it. Well done. I think too that your comments will help other people who view the video too. Thank you.
Great comment this, thanks Julian. I'm relatively new to BBQ. The first two times I tried this recipe I followed it as prescribed and it worked like a charm. Best lamb I ever had! The 3rd time I tried this, I had bought myself an internal meat thermometer and only cooked the lamb to ~65C internal after ~90mins(I guess I over-thought things). It was tough, not falling off the bone and even the gravy wasn't as nice (that said, It was all still probably top 10 lamb ever!). Lesson learned. Next time (for xmas dinner). I'm letting it roll until it's pulling away from the bone.
And thanks Dingo Pete!
@@alanfreeman6691 thank you. Julian's comments are very important indeed and add to the knowledge base. I'm thrilled that you enjoyed it and are now better prepared for any circumstance.
@@DingoPete Gidday from NZ. I know that this video is a couple of years old now but I've used your method a couple of times now and it's the best I've seen on YT.
Doing an even bigger leg for Christmas in a couple of days using same method.
@@paulr3511 thank you for your kind comments. You have no idea how delighted I am when I hear such stories.
Enjoy Christmas and of course enjoy the tucker.
watched it again man pete where you been mate?
I'm trying this today , I've got charcoal that burns cooler , so no problems with heat . Can see this being nice , I'll work on an old v8 while this is cooking. Great idea again Pete ,have a great weekend .
Looks sensational! Nice work Dingo!
Thank you. Give it a whirl. You will not be disappointed.
Hi Pete. This looks amazing! I only have a small weber, and a 2.5kg lamb leg. Ill just wing it today 😊
Go for it and let me know how it turns out.🤩
@DingoPete it literally turned out the best roast I have ever made. And the gravy, is absolutely legendary! Thank you so much Pete 🙏🥰
@@donnamcc1111 wonderful. You've no idea how good it feels to get feedback like yours. Thank you for letting me know.
@@DingoPete you are very welcome, and thank you so much for sharing your wonderful tips 🥰
@@donnamcc1111 🙂
I made this yesterday the lamb was amazing just falling off the bone . I could have maybe pulled it off a little earlier but oh well . Thank you for posting I will be doing this again in the future for sure .
Fantastic! I'm so pleased that it was a winner for you. Have a look at some of my other recipes too. You'll find that they're just as delicious.
Did you get that nice charcoal taste (with it being wrapped in foil) or might you just as well have put it in the oven?
tomorrow its all on ,... thanks for your knowledge
Enjoy! Let me know how you go
Yum ! I’m trying this for Sunday dinner tomorrow on the Kamado Joe. My wife says my lamb roasts are always too dry so this is the perfect recipe. Thank you !
G'day Ian. Let me know how you go
Dingo Pete - I made this and it was awesome. Delicious, moist and simple to cook on my Kamado Joe. My wife had no complaints... thank you ! I’m going to always cook my leg of lamb this way from now on.
@@vtv8man I'm thrilled. Thanks for letting me know. There's plenty more that's as easy as can be on my channel. Have a look and your love will love you even more
Thanks Dingo Pete. I like the look of lots of your recipes and will try them.
One question mate - will this lamb roast technique work for cut of beef roast ? I’ve never made a good beef roast in my life...
@@vtv8man I don't see why not. I've never tried it but give it a go and let me know. I do have a couple of roast beef recipes on here as well that you might like to try.
another exelent video pete I will be trying this too will let you know how I go when I cook this
Fantastic ... enjoy!
Mad song!
Awesome recipe, Thank you sir !
Thank you. I happy that you're happy. I really enjoy it too and it's a winner in my house every time.
I live in a condo where no BBQ allowed. Cam I cook this in conventional oven. Thanks 😊 temperature and time please
You certainly can cook it in the oven and it'll be lovely. Stick to the same times, temperatures and procedures. Low and slow and it'll fall apart beautifully. Let me know what you think.
Aww man this is good!
Thank you for saying so.
yummo, I will try this, I think ill add some vegies for the last 45mins in a separate tray, or just let them boil in the stock and pan juices
Sounds like a great idea. Let me know how you go.
Sweet devine delicioua .. great vid. Im about to take bite from my phone
Ha ha ha. Wanting to crunch the numbers on this one? Just do it. It's divine.
DINGO PETE you legend i can't wait to make this
Enjoy Mike. It's yummy
Solid lamb Dingo Pete!
Indeed!
I have a general question about lamb. I don't order it very often, and today ordered a lamb shank while eating out. The texture of the meat reminded me more of roast beef, unlike any other time I have consumed lamb. In the past. I think I've had leg of lamb which had the consistency more like a stake. Is that the basic difference between a shank and the leg of lamb .....that the leg of lamb is firmer , more steak-like?
Hi Mike, lamb shanks are a tougher cut of meat than a leg and you should consider slow cooking them. I have a recipe on here for that which you'll find here th-cam.com/video/VfN8iVB1O8o/w-d-xo.html Done this way they'll be delicious and tender. Lamb is a lovely choice of meat and I'd encourage you to try it a little more often. I have several lamb recipes on my channel.
Giving it a go as well speak!! 😋
Fantastic! Let me know how you go with it. I hope that you'll be delighted.
dont let that water evaporate by adding lots of stock water, onion and herbs for flavour, corn flour to thicken the gravy
Great cook! my cook time might be quicker for a boneless lamb? Right?
Thank you. Cook time is normally determined by the weight of the cut of meat. If you have a meat thermometer the internal temperature of well cooked lamb is 71 degrees C, medium 63C and medium rare 57C
Gday there, welcome to my comment. Thin out that gravy a little. Damn fine looking lamb.
Hi Pete. Will the cook time change with the weight of the lamb? Thanks
Not significantly Jacqueline unless there's a huge difference in the weight.
Nice work Disco Pete!
Thank you. I hope that you enjoyed the lamb and that it was tender and juicy
How long was the lamb cooking before you put the potatoes underneath??
With this recipe I didn't cook potatoes underneath but there's no reason why you couldn't. Make sure that you drizzle them with olive oil and your favourite spices and pop them in a pan placed where the drip pan would normally be about and hour and thirty minutes before removing the lamb from the Weber.
Cooked it up yesterday.. 6hours.. literally fell off the bone...
@@WhoisRyanC excellent! Tender, juicy, filled with flavour, you'd have to be happy with that!
yum yum yum
You'd better believe it. Have a go and let me know what you think.
Looks great Dingo Pete! Would you use this same method for roasting lamb shoulder? planning on doing one in my Weber kettle this weekend!
A lamb shoulder should be fine. Let me know how you go.
What marinade?
Does cooking time depend on size of lamb leg
To estimate the cooking time, measure the meat through its thickest part and cook for 1 minute per millimetre for medium. For example if the roast is 90mm thick, cook for 90 minutes. Alternatively use a meat thermometer. The internal temperature should be 63C for medium, 71C for well done or 57C medium rare
do you get the smokey flavours of the coal cooking it covered?
Sure do as well as all of the delicious flavours of the other bits in the baking dish. YUMMM!
Top video tiger 🐅
Thank you
U put a lot of water beef.
na kinda get no smoke flavour may aswell cook it in the oven
Yeet
You could smash a window with that gravy...
Stick to cooking meat [great] & forget your ‘gravy’ [poor].