Perfect for Easter, Christmas, or just because you want to completely own everyone at a meal. Leg of Lamb is definitely a sleeper. Let me know how you do yours below!
I definitely like the music, but like everything there is a learning curve and I had to learn how to balance things out a bit. Hopefully my newer videos are a little better sound wise for you.
@@SkullandMortar if it makes you feel any better I am using your recipe for dinner tomorrow night. I do have to hand it to you because after reading all your comments you do a good job not responding angrily to any negativity. Hopefully I didnt offend
@@mattb6378 Not at all dude. Fair criticism is fair criticism. I definitely troll back if I think it's a troll, but I can appreciate constructive criticism. Enjoy man! Let me know how it goes!
My step mother is Greek. She and my father smoke a whole lamb every year in a big outdoor oven. The process is very similar to your recipe and absolutely delicious. People are so intimidated by lamb but it’s so easy once you get the basics down! Thanks for spreading the word.
This will definitely be a video I probably will need to sit on for views, with it being lamb, I expected that, but dude people need to experience it. Thanks for watching man!
Wow I haven’t smoked lamb. But I have goat. Brining in beer over night and then smoke for 7 hours. Oh god, was ot good. Yes it was really good. Check out my channel for details. Leave a comment if you like and may be subscribe may be 😉
Bro is removing thee best parts of the leg ... Those are pieces we keep for ourselves bruv ... I understand why you told them that though .. I love you vids... I inject my meat 3 days prior lol ... That's the advantage you get about being a butcher I'd say lol
Great video but that damned annoying music spoiled it. I had to turn the sound off and read the closed caption subtitles. Lose the music it is not required.
Liked the recipe chef and going to give this a try on my gravity smoker. What type of wood do you use? I imagine lamb pairs best with milder woods like cherry or apple.
I almost always use more mild stuff in general, I’m a proponent of less is more. I believe I used apple for this cook if I remember right. I love it with lamb.
@@SkullandMortar I smoked mine at 250 until I hit 145 took about 4 hours in my off set. I used lump with cherry chunks but tossed two chunks of hickory in the bin. Absolutely amazing chef, thank you! So tender, smoky, and juicy.
I got a leg of lamb and was looking for a way to make it different than just roasting in the oven. I'm going to try this. And I want to ask you about your hat you're wearing in this video. Looks like a Neil World Order podcast hat. He must be getting famous. Neil's my nephew.
@@SkullandMortar Neil is very conservative, he talks about current events and good bourbon. By the way, I appreciate your sense of humor, pissing off snowflakes is fun.
I always thought the smoking process was around 6 to 8 hours I mean surely it’s 30 minutes to every pound of meat ? I’m smoking a leg of lamb this weekend coming and your information seems a little bit conflicting to what else I’ve heard regarding time.
Time isn’t important, it’s the internal temp. The smoker, the meat, the size, the weather, and pretty much every little thing on Earth can change the time of the cook. You’re cooking to a doneness, not a clock. Hope that helps!
Can you smoke it the night before and warm up in the oven following night? Unfortunately that's our only option since we work Christmas Eve day and need it by that night
I don’t see why not, you’d just want to be very careful when reheating. I’d suggest the oven at like 160 until it’s up to temp. Add some moisture if it starts drying out.
@@SkullandMortar It was not great I think my thermometer is not very accurate it seemed over cooked at 145 . First time Ive had something turn out so bad . Except the one time I loaded too many ribs and caught them on fire 😂.
Looks great... BUT WHERE'S THE LAMB SAAAUCE?! But nah seriously dude this looks really nice. That was the juiciest leg of lamb I've ever seen. Keep up it up, man!
Im planning to try this I have a treager grill that has a smoking option and 275 degrees should I smoke it and if I should for how long and then how long to cook for 275 degrees
I try to stay away from specific times. The important thing here is that you cook it to the right internal temperature. It’ll cook very similar to beef. Thanks for watching!
@@SkullandMortar Looks beautiful! I was wondering as I've never smoked fresh, its always been hung for 5 to 7 days prior. Wondered what the difference would be.
It really just kind of depends on whether or not you have one with a bone or without, your smoker, etc... I would suggest you give yourself at least four hours. If you get it done early you can always hold it in a cooler to rest and it'll stay hot for you. Thanks for watching.
I made this for Ramadan and my wife and kids loved it… even my 5 year old daughter who won’t eat anything other than a chicken nugget loved it. AWESOME video. Checked out some of your other content and i love this channel. Subscribed.
The local store had these on sale for $3/lb last Christmas. It was vacuum packed and I froze it. It took me a year to get up the courage to finally cook it and I followed your recipe and technique. It was amazing!! Now I regret not doing it earlier because they were again on sale for $5/lb. this last Christmas! Sadly, I didn't buy another one. Thank you for the video! It was delicious!
I’ve definitely learned a lot since this video. You can use whatever wood you prefer, I’m sure I used either cherry or pecan, that’s what I typically use. Smoker doesn’t matter, just hit your temps and you’re good to go. I think people put too much focus on smokers and times etc… I’ve seen people cook amazing stuff in flower pots. The key is to know your equipment and to know how the meat works. I didn’t talk about baste because I didn’t baste. I didn’t need to for this cook. The purpose of this video is to show an extremely basic cook that will give you good results. Hopefully there is something in it that will help someone get started.
I don’t normally unless I’m going for a different flavor. Most of the time I just season heavy and let the lamb do it’s thing. Thanks for watching man!!
No, I will not… In all seriousness I’ve definitely gotten better and sound engineering. Also, I don’t remember what song is here, but it was probably dope.
Thanks for the love man! All of the knives I used in this video are Dalstrong knives. I’ve got them all linked in the description of this video. Those links do give us a little kickback from Amazon too!
I didn't. I find that normally I don't have to if I hit it with a good amount of olive oil and keep my temps low to give the meat time to do it's thing, and I only cook it to medium. If you push it far beyond that you'll start to run into some dryness, in my experience.
I run my smoker at 275, and look for an internal of 160F. Unfortunately I can’t give you a time, they just do what they do, but I’d set aside like 5 hours, you can always rest in a cooler if it gets done early. Thanks for watching!
@@NevilleFarkinBartos I have used mustard on other meats, and will continue to when I use a binder, but I’ve always used oil on lamb, started with baking it that way like my grandma does. Totally believe it’s possible you might get a more intense smoke flavor, I wouldn’t speak without firsthand knowledge, but I like it this way. Maybe I’ll give it a go, but in my experience sometimes less is more.
That’s a Dalstrong Omega series slicer. Last I checked they were out of stock. I have a link to the Shogun Series one in my description. It’s pretty amazing too
Thank you for watching man. I used a hickory and cherry blend for mine if I remember right. I need to make sure I'm saying that in videos moving forward. Add me on instagram and send me pics!
Ok. I don’t believe you. Looks overcooked/ dry-ish. The flavor seems like it’s only in the outside, HOWEVER, I am going to try your recipe. Thank you 🙏🏾
It's so dry it glistens with moisture and juice runs out of it. If it doesn't look good to you, don't waste your time doing it my man. Just do something else.
@@SkullandMortar did not mean to offend you. I DID mention that I would try the recipe. I hope you don’t let what you feel are negative comments get to you. Folk are going to speak on you whether you do good or not. That can drive you somewhere
@@dtaylor4952 I’m not offended at all. 90% of my life is people telling me how much better they could do something than me, it’s part of the game. I’m just questioning how it looks dry with a pool of juice under it, and suggesting if you don’t like the way this turned out not to waste your meat. It’s expensive my dude.
You’re wrong. Lamb is fine at steak temps. Also, there is no blood in processed meat. The red juice is a protein called myoglobin. If you want yours cooked more well done, leave it on longer.