I've only ever bought the costco options for lamb and i always loved how they taste. We normally do duck for xmas, but you're making a solid effort to move to lamb. Also shredding a boneless lamb leg after being smoked makes great gyros too! lamb is too underrated!
Joe, Looks delicious! Also, very informative explanation of imported vs domestic lamb. No money for meat swaps! Come on Joe! We know the truth. You are spending all your money on high end 3 1/2 week aged Korean newspapers!😂 Of course it turns out you are right! I tested this with Korean newspapers with the following ages: new, 1 week, 2 week, 3 week, 3 1/2 week, and 4 weeks. Plus I added in a New York Times and Chicago Tribune. Everything was dry, tough, and gamey, except the 3 1/2 week aged Korean newspaper!🤣 Is there a lamb cook that will more resemble a traditional Texas style bbq cook? I found an old article by Daniel Vaughn cooking some kind of lamb brisket on a PitBarrel. He says the high fat makes it hard to dry out but it is sinewy. Maybe you know another method or cut that more resembles traditional bbq. Keep up the great content!👍
Great video. Regular old French's mustard works far better. The gamey taste comes from oxidants in the lamb. French's mustard is an anti-oxidant. You will not taste the mustard after cooking or the gamey taste. This mustard trick also works on a full leg of lamb roast.
Omg! The aged Korean newspaper tip was hilarious! Just so I get it correct, would that be N. Korean newspaper or S. Korean newspaper? Just kidding, N. Korean newspaper is called propaganda. 😅
Mine goes down to 140, but I know most only go as low as 170, which should still be ok if you’re only holding it for a few minutes. But you can also turn it on and then turn it off so it doesn’t stay so hot.
I don't find lamb gamey at all. The fatty parts of the lamb are great. One of my (late) aunts and uncles had sheep on their farm. When my grandmother made lamb once, I liked it, and have ever since. Mustard is a good choice as a binder with lamb. Red wine is a good marinade for lamb too. That looks so good. Hope you have a Merry Christmas and Happy Holidays. Cheers, Joe! 👍🏻👍🏻✌️
Great video mate! Growing up in Australia, it was pretty much a staple for us. Having now moved to the great white north, it's definitely an underrated cut. Excellent cook on that rib rack! Keep up the good work!
One tip for those who find themselves without a box grater (as I did one 4th of July): You can use your peeler (or mandoline) to create long thin strips of cucumber and then dice those strips to create a much finer texture somewhat similarly grated cucumber. A little more tedious but I think it makes for a close substitute!
Yep lamb all the way here in Australia, I’d like to see you do a bone in leg of lamb, cook it like a brisket lo n slow, it’ll blow your mind, fall apart tenderness and flavour, just add garlic, rosemary, salt n pepper, lemon rhind and wow
This looks great! I love lamb so I need to try this. I really like the fennel salad idea. It’s very unique and I’m always looking for something different for a side. You are making great content. Keep it up!
