As an Aussie, I’m proud of you for making this delicacy. The marinade can take a bunch of different pathways too, I like Oregano, rosemary salt, mint, olive oil. Orgasmic.
Those looked INCREDIBLE! I'm from Wales. Lamb is almost a religion there. We eat breast of lamb all the time. Usually boneless and rolled and cooked very low and slow. I prefer mine bone in for flavour and these looked like heaven on a plate! Got to try this one....
Aussies would mainly go for Lamb shoulder roast, (most tender cut other than back strap) leg roast (tougher so low and slow, lamb grilling or bbq chops lamb shanks for stews (again low and slow. Lamb ribs are great but generally not much meat on them.unless butchered like you did. Buy lamb in the spring for best flavour, Dont buy lamb in the winter as its stronger and fattier, get female ewe as not as strong as male, younger the better, old lamb is mutton, very strong)
Lamb is great. If you think it is too strong, go for the front cuts like cutlets, shoulder etc. Less blood and a softer flavour. I love slow cooking a leg or shoulder in the Weber with some smoke and a nice sweet glaze to finish off for our Sunday roast. Bloody beautiful.
I really enjoy your videos. I do have one small suggestion. When you give temperature in Celsius, also give the temperature in Fahrenheit. Yes, I know how to convert C to F and Google is even better, but if you give the temperature in Fahrenheit, it is easier for Americans conditioned on F to remember. Let me also add that I know Celsius is a more sensible measure of temperature, but we tried to convert 50 years ago and that was a complete bust. So, it is not happening.
Those looked tasty! I'm craving ribs now so I'm sticking with my favorite. Jack & Coke country-style pork ribs for dinner tonight. Low and slow over oak with a touch of mesquite.
@danielwilliams, well? Give it up! I make all kinds of ribs with different recipes and have used cream soda, etc. Jack and coke sounds great - is it a marinade?
Looks great I will try this but I like just salt and pepper on my lamb as I love the lamb flavor. Have you done spiedini yet? This is made from sheep and cooked on high heat coals with just salt.
Lamb is a great option if you know how to cook it well… it’s a staple meat here in Jordan… this recipe is crazy and definitely going to try this one!!! Just to clear things up for myself, when you say a small lamp not a big sheep, how much does this lamb weigh??? What is the max weight for lamb that separates it from being a big sheep (mutton as the Indians call it)???
Amazing looking. So wait what is the final temp you cook lamb ribs to? Same as pork 200ish degrees F? I know he says 120 degrees in the video but I assume that's Celcius and temp of grill. (245 degrees F)
Can anyone recommend a USA website for lamb ribs? Gotta try it now after watching this. I guess I could buy a rack of lamb and cut off the tenderloin. Or maybe I just do a rack this way.
I dunno which Aussies you've been talking to but we don't eat lamb ribs. We eat lots of lamb but until you did it I'd never seen lamb ribs....and my father in law is a sheep farmer. We eat rack of lamb or lamb cutlets but not ribs like that.
I think its due tohow we butcher the lamb here and the cuts that are left I've done lamb ribs very low and slow smoke, ends up like jerky. Brilliant but not much of a meal, more nibble food.
@@TheOutbackmojo I've only got whole ribs when I've bought a whole lamb. I prefer to throw them in a curry to break down. At my butcher they are in the dog bone bags. My dog loves them.
Yeah mate, i do the same with my dog. The moment they get popular, we'll be paying $30 a kg for them...like lamb shanks. Once used to be thrown away, now, cost a bloody fortune....haha
These ribs look amazing. Your previous lamb rib video had discouraged me from trying to cook some. That one tasted like puke, but this one turned out the best! I have to find some quality lamb ribs. I will definitely give this a shot.
Love the channel been watching for a few years now I was wondering if you would please give the ferihiet temperature for dummies like me and give the total cook time thanks and keep on grilling
So much time spent talking. Yet the key details are covered in about 2 seconds. What temp i aming the smoker to be!? 120 degree's? am i reading a map? I'll just have to assume Fahrenheit.
Come have a braai at my place. I make the best staanrib in South Africa 🇿🇦 your unicorn 🦄 is residing here. Give me 4 hours, wood and salt. That’s all. I will change your life.
Beautiful looking ribs Roel. I love lamb, so I've gotta give this recipe a try! Cheers brother!
Who else clocked the unicorn at 45 seconds 😂
That was funny
Here here
As an Aussie, I’m proud of you for making this delicacy. The marinade can take a bunch of different pathways too, I like Oregano, rosemary salt, mint, olive oil. Orgasmic.
Love the Aussie references. Yes we love our lamb!
aussie aussie aussie!
@@o0dimensia0o oi oi oi!
Only issue is he used thyme instead of rosemary. Rosemary and lamb are a match made in heaven
@@aussieflintknapping defo. I always have rosemary in my garden for lamb cooks
Excellent timing, I just bought 2 kg of lamb ribs a couple of days ago to smoke on my Weber kettle.
Those looked INCREDIBLE! I'm from Wales. Lamb is almost a religion there. We eat breast of lamb all the time. Usually boneless and rolled and cooked very low and slow. I prefer mine bone in for flavour and these looked like heaven on a plate! Got to try this one....
That's not the only bone you like in your lamb.:)
My daughter loved seeing the unicorn!
Still trying to find a local source for lamb ribs in central North Carolina. Yall are killing me with these videos! Great stuff as always.
Sam's club or Costco
Look online like butcher box or something like that
@@gregorycrisp179 Thats not local. Most of the time that is NZ lamb and the lamb they send for the US is the bottom of the barrel quality.
I get mine at Aldi’s
NIce touch with the unicorn at 0:45 😂😂😂😂
This is awesome I am going to be making this batch soon. Lamb has been so hard to nail a marinade that isn't overpowering.
That looked incredible. Great job guys! 🍻
Aussies would mainly go for Lamb shoulder roast, (most tender cut other than back strap) leg roast (tougher so low and slow, lamb grilling or bbq chops lamb shanks for stews (again low and slow. Lamb ribs are great but generally not much meat on them.unless butchered like you did.
Buy lamb in the spring for best flavour, Dont buy lamb in the winter as its stronger and fattier, get female ewe as not as strong as male, younger the better, old lamb is mutton, very strong)
Love the new music!
Love ya from Sydney Australia 🇦🇺 ❤
Lamb is great. If you think it is too strong, go for the front cuts like cutlets, shoulder etc. Less blood and a softer flavour. I love slow cooking a leg or shoulder in the Weber with some smoke and a nice sweet glaze to finish off for our Sunday roast. Bloody beautiful.
🤣🤣🤣 i saw the unicorn!
South Africans love lamb 🐑, great video Roel.
Ik dacht dat lamsrack de sparerib van een lam was, zal dit van het voorjaar proberen maar dry aged is natuurlijk niet te vinden
I've never seen lamb ribs in stores, but they usually have the basic cuts... Now I have to seek these out.
Love the unicorn cameo!
Mmm, looks delicious. Might try it one day.
And wooow, what a great editor you have with that Unicorn.
I really enjoy your videos. I do have one small suggestion. When you give temperature in Celsius, also give the temperature in Fahrenheit. Yes, I know how to convert C to F and Google is even better, but if you give the temperature in Fahrenheit, it is easier for Americans conditioned on F to remember. Let me also add that I know Celsius is a more sensible measure of temperature, but we tried to convert 50 years ago and that was a complete bust. So, it is not happening.
Come on mate, surely the greatest nation on earth and leader of the free world can convert. This penal colony down south managed to do it.
2nd here looks amazing 👏
Those looked tasty! I'm craving ribs now so I'm sticking with my favorite. Jack & Coke country-style pork ribs for dinner tonight. Low and slow over oak with a touch of mesquite.
@danielwilliams, well? Give it up! I make all kinds of ribs with different recipes and have used cream soda, etc. Jack and coke sounds great - is it a marinade?
Nice touch when you said unicorn….
I love how he says he’s looking for a unicorn and there’s one on the shelf behind him.
Trying these tomorrow
Looks delicious as always
Great looking lamb ribs. Awesome! Cheers, Roel! ✌️
Those look unbelievable! I'm a huge fan of lamb of any kind, especially the ribs and breast. More lamb videos please.
You guys just…”Keep on grillin’!”
These look gorgeous!
I saw it!🦄 I was like wait back that up!
Looks great I will try this but I like just salt and pepper on my lamb as I love the lamb flavor. Have you done spiedini yet? This is made from sheep and cooked on high heat coals with just salt.
Your doing the lord’s work, keep it up!
Now, I’m craving for ribs at 12:30am. Aussies do know and love their lambs-we even have a “We Love Our Lamb” campaign in Australia. Ha ha ha! Cheers 🍻
Prachtige ribs Roel. Deze schrijf ik zeker op me to do lijst 😍
lamb ribs make the day son!!!!!!!!!
Well, now that you gotten the lamb right, you could advance to the mutton. Start with a leg...
Ziet er goed uit! Iemand een suggestie waar ik zulke vlezige lamsribs kan vinden?
From OZ - Try lamb with Kecap Manis and a few asian spices! Even better!
Lamb is a great option if you know how to cook it well… it’s a staple meat here in Jordan… this recipe is crazy and definitely going to try this one!!!
Just to clear things up for myself, when you say a small lamp not a big sheep, how much does this lamb weigh??? What is the max weight for lamb that separates it from being a big sheep (mutton as the Indians call it)???
Amazing looking. So wait what is the final temp you cook lamb ribs to? Same as pork 200ish degrees F?
I know he says 120 degrees in the video but I assume that's Celcius and temp of grill. (245 degrees F)
I'm not sure of the answer you are looking for, but everything he says is in Celsius if that helps anything.,
@@Brabant076 looking for the final meat temp when it's done.
I saw the white unicorn top right ;D
You must braai them the South African way. Standing rib ( staanrib) take a couple of hours but is awesome. Geniet!
Hmmmm. At what temp did you smoke them?
Which kind of wood did you use to block the heat yet get a smokey flavor? Was that oak?
do some experiments please. and keep it up i love your videos
Looking at previous lamb videos.
What a juicy and tender rib. Those definitely are a unicorn rib
Last week I was lam to 😂🍻
Texas Doper lamb is the best! Capra Foods
This made me keen for spitbraai.
Come to South Africa and let us show you how it is done. We call it a "staan rib".😀
Your welcome
Holy Crap!!!! Delicious.....
convoy with Truckers for Freedom in The Netherlands. 🇳🇱
Can anyone recommend a USA website for lamb ribs? Gotta try it now after watching this. I guess I could buy a rack of lamb and cut off the tenderloin. Or maybe I just do a rack this way.
I'm just looking to pick up a whole lamb... I think I know what's happening to the ribs 😁
Better than iberico ribs?
I dunno which Aussies you've been talking to but we don't eat lamb ribs. We eat lots of lamb but until you did it I'd never seen lamb ribs....and my father in law is a sheep farmer. We eat rack of lamb or lamb cutlets but not ribs like that.
I think its due tohow we butcher the lamb here and the cuts that are left
I've done lamb ribs very low and slow smoke, ends up like jerky. Brilliant but not much of a meal, more nibble food.
@@TheOutbackmojo I've only got whole ribs when I've bought a whole lamb. I prefer to throw them in a curry to break down. At my butcher they are in the dog bone bags. My dog loves them.
Yeah mate, i do the same with my dog. The moment they get popular, we'll be paying $30 a kg for them...like lamb shanks. Once used to be thrown away, now, cost a bloody fortune....haha
Delicious.
If you want the best lamb ribs you should visit Greece!
Wait until you try the McRib!
Thank You Gentlemen...
😂THE UNICORN😂
These ribs look amazing. Your previous lamb rib video had discouraged me from trying to cook some. That one tasted like puke, but this one turned out the best!
I have to find some quality lamb ribs. I will definitely give this a shot.
Those look amazing. Do you have have video of your dry ager and you doing the process? Cheers from across the pond mate. You're American brothers.
Iam not a big lamb guy butt these look and sound guud...!!!
Love the channel been watching for a few years now I was wondering if you would please give the ferihiet temperature for dummies like me and give the total cook time thanks and keep on grilling
The Best Ribs of my life...yet
Eet Smakelijk....hahahahaha...ik dacht t al: is vast een Hollander! Topple video!!
there noticeable noise on the audio
all lamb ribs are good :)
Wow!
Roel, sent a request for a video to your Facebook
How about kangaroo ribs, Has anyone ever cooked those? Do kangaroo ribs taste OK? I have never heard of anyone eating these.
Do some bison
Here in Cape Town, South Africa we have Karoo Lamb... No comment..
Lamb ribs aren’t easy to get around here in Kansas. I don’t think I’ve ever seen them 😂
How do you avoid the black charcoal smell on the meat? When it’s not fully grey it makes the meat horrible?
Using all natural lump charcoal burns clean with no chemical additives. And not using lighter fluid is key (I like the charcoal chimney)
@@bradcampbell624 ok thanks 🙏
Lamb and honey? Looked amazing until that!
Not baaaaaaaaaad.
hq olive oil isnt white :)
German translation please
Notification gang
Make goat
So much time spent talking. Yet the key details are covered in about 2 seconds. What temp i aming the smoker to be!? 120 degree's? am i reading a map? I'll just have to assume Fahrenheit.
Come have a braai at my place. I make the best staanrib in South Africa 🇿🇦 your unicorn 🦄 is residing here. Give me 4 hours, wood and salt. That’s all. I will change your life.
Mmm
You guys Need to see a real kitchen , any kitchen.
2nd!
I don't like lamb, sorry... 😔
Lamb ribs are disgusting