BCF - Weber Lamb Roast
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- GREEK STYLE ROAST LEG OF LAMB
Roast on Q Trivet and Convection Tray
Ingredients
1 leg of lamb, approximately 2kg
2 or 3 cloves of garlic, peeled and cut into slivers
Sprigs of rosemary
½ a lemon
Salt
Freshly ground black pepper
Method
Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the juice all over the skin. Season with salt and pepper.
Roast the lamb for about 80 to 100 minutes, depending on the thickness. To determine the cooking time, measure the leg of lamb at its thickest part. As a guide, to cook the lamb to medium, roast the meat for 1 minute per millimetre of thickness. For example, if the roast is 90mm thick, cook for 90 minutes.
Great demo mate, I watched your video so I was ready for an Australia Day roast lamb cooked to perfection - Thanks for the mouth watering tips
Another really important tip is where you put the heat setting!
Nice job mate. Best Greek lamb ever was at Diethnes restaurant in Sydney back in the golden days.
Love Greek lamb
Poor vegans, what a sad life
More lamb and steak for me!!! :D :D :D
It's ok they are constantly trying to make their food look and taste like meat. Weird love hate relationship they have.
You should have mentioned you preheat on full gas and then turn to the "road setting" for cooking
yeah, I noticed that the presenter BC-effing forgot to mention that! If someone was following his video instructions, it would still have been set on high and would have been absolutely ruined. Perhaps @bcfaustralia could add the "slightly small detail" about turning the temperature dial DOWN to the medium heat setting in the description below the video.
Might need to install the handle the right way up too 😅 Q is the wrong way around
What is the roast setting doesnt say roast on the dial
Looks great! But you did carve it the wrong way! Always carve into the bone (against the grain) for a more tender bit of meat!
Can I roast it on stone above grate? How long it takes, suppose it 60mm in size?
Mine has caught fire twice almost burning my house down. Make sure you use these Q’s quite a bit away from your house and always a fire extinguisher close by. Once the fat catches fire, you’ll need a good fire extinguisher to douse the flames or your house / balcony will burn down.
That's strange, I've had my family Q for 4 years and never had a problem like this. I clean it once a year. The worst that happens is it can get pretty smokey while roasting, but that's normal.
Leon Hall you are supposed to clean them including the element.
if you don't clean it, any BBQ will catch fire like that (fat builds up)
Had that a few times myself. As other commentors have stated, clean it but also make sure you're supervising it, don't leave it and forget about it. Grab some beer and relax next to it.
Keep on grillin’, mates!
Cook the Garlic & Rosemary with the vegies and let the Lamb flavour stand alone.
I've been doing the lamb & rosemary this way for years. My wife & I like to have sandwiches for the next couple of days & when you have some of the garlic and rosemary in yr sandwich with the lamb. Why buy yr lunch when you can take better from home.
Well done.
More than med-med rare!
May i know whats the weber setting?
Max to preheat then turn it down to about half. On some models they have a roast setting on the dial.
Looked dry to be honest.
Yep. Who measures cooking time by millimeters. Smh.
The outer bits will alwayse look dry, but the mid section i believe will look amazing
He stabbed it deep so the juices could run out 🤦🏼♂️
It’s a matter of taste, I like mine well done, cooked through, not half raw.
Baste it with olive oil before cooking, thats how us greeks eo it, you will taste the difference, good effort
Only watched it cuz it’s Sammy 😂
It’s dry mate
Obviously a 1st time cook
Hahahah that’s dry as man
Well spotted
It cooking not carpentry use your nose that roast is perfectly over done
👍👍
If you're going Greek style I recommend a bit more lemon and also add a generous amount of thyme to that rosemary. You won't regret it!
But at what temp pls??
Did you leave it on high?
i used this video on the weekend for my leg of lamb, came up an absolute treat, i have never done anything like that before. i was actually quite proud of myself
the meat will continue to cook more than 1 to 2 degrees .... 5 minimum
Great video mate, just a tip, and this is coming from a greek, baste the lamb with olive oil all over
Love my Weber
I wonder what heat setting he used?
lol at the end. oh i love my job face expression is great lol
That looks so good. Just got a Q and will have to attempt this cook
1 minute per millimeter at what, highest heat setting?
Great job just need a few beers to wash it down
Sam. Where is @shaun4wd invite.
Are u at north pine river
Looks super dry
He should of put the meat in a roasting bag to catch all the juices
Which Weber Q is that?
Looks like the 2000
What part of the lamb this is?
That is a leg mate
@@samshepherd26 Thanks 🙏 Cheers!
Full webber style = Charcoal mate!
Grow up
Big mistake not doing this on charcoal. Still came out looking good though 💪
Looks dry af
Can you use these convection trays with the Weber pulse (electric bbq)
can you still use the trivet and convection with a half grill half hot plate?
You can, just put the trivet as far over on the grill as possible. Still works ok.
Very true Ken
good video I guess....lamb's done open the weber....no smoke lol and fake sizzling sound....no steam when carving lol
great weber promo
Well spotted , Bcf sponsored by Weber, honest review would be good
No juice either.