Ep 22: 6-hour Slow Roasted Leg of Lamb Kamado Joe Classic 2!
Vložit
- čas přidán 7. 09. 2024
- 6-hour Slow Roasted Leg of Lamb on the Kamado Joe Classic 2!
In this episode, Chef Geoff demonstrates how to slow roast a beautiful leg of lamb to fall apart tenderness! And Yaso steps up to the plate to school Geoff on Greek style potatoes! See below for advice on cooking in your oven.
Ingredients below. Follow video for method.
Spice Rub:
Teaspoon each of;
- Cumin
- Smoked Paprika
- Onion Powder
- Pepper
- Salt
… and a half teaspoon of dried thyme.
Braising liquid:
*In the name of continuous improvement, the liquid amounts have been edited (reduced) from when this video was shot*
1 cup full bodied red wine
1 cup chicken or beef stock
Fresh thyme and rosemary
Bay leaves
2-3 cloves garlic
Greek potatoes:
2kg peeled and sliced potatoes as shown
½ cup lemon juice
1 cup chicken stock
1 teaspoon pepper
2 teaspoon salt
1 tablespoon oregano
1 heaped teaspoon Dijon mustard
½ cup olive oil
*LAMB OVEN COOKING NOTES!*
We recommend when cooking in your oven to season and sear in a heavy pot, then cook at 140C for approx 5:30hr.
Ive just cooked this. I think it might be the best thing ive ever done on the kamado and the potatoes were awesome too 🤩👌
That’s awesome!! Appreciate the feedback and super glad you enjoyed it. 👏👏
I just made this, it came out phenomenal, shared it with my Greek neighbors who thought the entire dish was sensational. Plus thoroughly enjoyed you and your wife’s interaction, your a funny couple!
Ahhh ... that’s awesome to hear. Really glad you enjoyed it Darren! Thanks for sharing that mate ✌🏼✌🏼
You all prolly dont give a shit but does anyone know of a trick to get back into an instagram account??
I was stupid lost the account password. I would love any assistance you can offer me
Charisma. Natural ability to entertain without all the unnecessary trimmings. Great video and will be making this today.
I just told the wife that I apparently have charisma. Insert sarcastic response here. 😂😂😂
Thanks Ashley. That’s lovely. Let us know what you think! 👏
Love your Aussie cooking style and Yazzos attitude 👍🇦🇺
Cheers! Appreciate you tuning in. Yas is a pain in my ass. But we love her anyway. 😂
Doing this one on the weekend! Cant wait. And very funny to watch 😅 I hate it when my wife peels spuds with a knife! I have the exact argument you did 🙄
Gonna try it out. Love the commentary!!! Lollol great vid!
@@rvz0643 Cheers mate! Look forward to the feedback!
Did this for Christmas lunch and turned out to be the best thing I've done on my Kamado so far. Thanks for thr video👍
That’s awesome to hear. Merry Christmas to you and your family! ❤️👏👍🏼
Tried this dish the other night and it turned out absolutely awesome. Definitely will be our favourite lamb recipes. Thanks for showing how it’s done 👍
Hey Glen! Thanks for the feedback mate! Really glad you enjoyed it. 👍🏼👊🏼👏
Kindest regards from Namibia. Just after payday I afforded a leg of lamb and yours is way I will go on the weber kettle, Awesome mate. (I believe thats how you Aussies say "dit lyk lekker chom", nou gaan ons braai)
That’s fantastic. Hi from Melbourne! Thanks for watching and I hope you love it!
I never thought I'd find a bbq video so entertaining...keep up the good work
Ha cheers! Appreciate that. Glad you enjoyed it :)
Made this last night. Outstanding. The braising liquid made a great gravy. Nice smoky flavour.
Hey glad you enjoyed it! Thanks for the kind words. 👍🏼👏
I’m doing this right now , potato’s and all . Only difference is the rub I used .. so keen on the finished product 🙌🏻
@@R0BB01981 killer! I’m also doing it! But I’m experimenting on version 3 …. 👀
Let us know how you go!
@@GeoffTheChefOfficial the potatoes are the goods . Still waiting on the lamb it’s about 204 internal now but not exactly probe tender .
@@R0BB01981 not long to go. Patience!
@@GeoffTheChefOfficial quick question , is the rest done out of the liquid?
@@R0BB01981 no - in the liquid. And when you pull it, do that also in the liquid.
Nice one. Love lamb on the kamado. Will try this technique out. Thx guys
You’ll love it I’m sure. Thanks for tuning in ! 👏😍
Your cooking recipes and ingenuity are amazing.
Thanks! Cheers for tuning in. ❤️👍🏼👏
Those spuds look amazing. Thank you for the recipe! 👍👍
Pleasure! Glad you liked it 👏👏
I tried this today and it was really good, the spuds were a nice contrast to the lamb. Thanks, I’ll be doing this again for sure.
Excellent work! Glad you enjoyed it. Thanks for the feedback! 👍🏼👍🏼
Love your channel mate. No nonsense cooking lessons to the public.
I run a Kamado Joe Big Joe as well as the Weber Genesis E330 that you have.
Nothing you can't cook with those two weapons at your disposal 👍
Thanks Rob. Absolutely agree! Add Sous Vide to that list. I often get, why bother cooking outside? Just use your oven? Well … where’s the fun in that? 😂
Amazing! No nonsense, thermometer and sissy black gloves, just a recipe for success. Gonna try this exact recipe tomorrow.
“Sissy black gloves” 😂😂😂
That’s brilliant. 👏😂
Matey, this was awesome. Watched your video like at 5:30am. Put it in the Joe at 6:30 am for lunch. Greek spuds were awesome.
Haha… well done! Glad you enjoyed it! 👏👏
Trying this out in the oven for definite especially them potatoes 😊 thanks funny but educated
Awesome! Let us know what you think! 👍🏼👊🏼
Just searched for leg of lamb and your video was on the list. sounds great 👍 I’m making your recipe tomorrow morning for New Year’s Eve 😋 thank you for sharing it with us.
Your wife is lucky to have a chef husband and you don’t deserve a punch in the face 🤣
Happy new year from Canada 🎉
Happy new year from Melbourne to you! I have screenshot this and sent it to her 😂 Save me a black eye or two. 😂
Be sure to check out version 2 of this in episode 50. They’re both amazing.
@@GeoffTheChefOfficial 😂🤦🏻♀️ definitely I will 👍 thanks again ( cooking as we speak pray for my guests 🤣)
@@Princetheone. NYE recovery here. Catch up! I’m sure you’ll be great. 👍🏼👍🏼
Voilà une superbe ecette que je vais faire à la maison ! This is a great recipe that I will make again at home !
That’s great to hear! Thanks 🙏🏼
@@GeoffTheChefOfficial Thank you very much for the reply. I have a BJ2, since last November and I discover many recipes by searching on YT. I tried the chicken, a classic for me in my house, the pork ribs, the turkey pastrami, the reverse sear prime rib. It remains to make shotguns, a briskett, which is a little more difficult to find on this side of the ocean !!! Amitiés et Merci beaucoup.
@@pierrevautard6463 That’s great! It’s such a fun way to cook isn’t it. Thanks for watching and happy grilling! Let me know if I can help with any other questions. Happy to help. 👍🏼👏🙏🏼
Hahaha love the way you interact guys! You're married to Greece, consider yourself lucky! 😄
Every day brother. Every day. 🇬🇷 🇦🇺
Great video just come across this love a good fight in the kitchen will be trying this on my kamado Thanks.
Thanks for watching :) Let us know what you think of it! 👍🏼👍🏼
I just found your channel ! Well done mate. I have a Kamado Joe and Weber bbq - similar to yours.
I’m actually trying Lamb Kleftiko today - but in the oven as I will be out all day in the lovel Canberra cold.
I will try your recipe on the Kamado shortly. Love the spuds - will try these as well.
Cheers
Ah cheers! Glad you’re enjoying it.
I’ve never made Kleftiko at home. Yas assures me it’s the bomb 💣!! I’ll
give it a go soon. Let’s us know what you think! 👏👏
Lamb came out fantastic - next time I will try with a bit of smoke. I'm a bit conflicted that the potatoes stole the show!
How good are they?! Nice job! 👏👏
Awesome job. The only way to cook potatoes with pulled lamb. I'm doing this recipe tonight - and will try your method of cooking it dry for 3 hours before adding the wine and stock. Normally I add this at the start. Yamas! Your new subscriber!
Eυχαριστώ! I agree…. Although I will admit Yaso taught me those. I think I use half the amount of oil though. 😂😂😂
Welcome aboard! 👏👏
Oh yeah bloody great cook fella
Cheers mate!
This has got to be my wife’s long lost sister fella,twins in fact ,god love her
Mrs Jones. Meet Yaso. Yas - Mrs Jones. 😂
That looks superb! Will be giving that a crack for sure
Thanks David! That’s great. Let us know how you go with it!!
Looks amazing to be fair
Cheers!
Hi Geoff, well done on the lamb cook and the Greek spuds. We quite often have boneless shoulder lamb, cook time similar to your and we rest for an hour. Never tried the braising method, will try on the next lamb cook. Thinking about smoking beef cheeks next, I have found some interesting videos for cooking beef cheeks. Keep up the good work. Your camera operator should not be so shy. After all, it's only the internet. :
Haha ... thanks Jim. We did a video on those a while back for Taco night as well. Glad you enjoyed the video! Yaso is fairly shy. Dunno if she’ll get on board but I’ll keep working on it :)
That looks amazing I have a lamb shoulder in the Kamado, right now but I will change it up a bit and do your sauce with the red wine cheers. Might even put some chopped up potatoes carrots celery in the juice as well
Can you imagine those potatoes soaking up all that goodness?? OMG … ❤️
just purchaesd one of them there kamado cookers and doing your dish now thanks mate
Brilliant. Do let us know what you think of it!
Geoff that looks bloody amazing!!
Done plenty of pulled pork on the kamado but never pulled lamb, will give this a go on the weekend.
Keep up the good work mate, subbed and following!!
Thanks Andrew! Appreciated. :) This is definitely a winner :)
Haha great video, and that dish looks amazing! Definitely going to try this 👍
Thanks for watching! Cheers. Glad you enjoyed it. :)
Hahaha the kid....the Dad...the Mum....moving house, hope it went well....definitely be making this lamb but I'm gonna do a shoulder.
That will work fine :) Covid has made the process slow, but the build is going well so far :) Cheers!
Looks yummy. Your wife couldn’t wait to taste lol 😂😂😂
Like a seagull at the beach 😂
looks lovely
Cheers Geoff!
Loved the authenticity of this video! Question though how much less cook time would you do for a smaller leg?
Cheers! Depends how small? Hard to answer that accurately. I mean… as a guide, cook open until the colour is great, then wrap until it’s tender and squishy. Check it after 90 mins of wrapping like I did with the forks. That will give you a guide to how much longer you’d need.
We did that today. We have a tendency to over do meat on the KJ as everyone has bigger cuts in their videos. We did 90 mins open and 90 wrapped (even before we saw your reply) still slightly over done. Next time maybe 1 hr open and 90 wrapped. Still yum!!!! Thank you
@@kierangibson7480 at 120C? How much did it weigh? I didn’t think it was possible to overdo it!
@@GeoffTheChefOfficial almost 1.5kg yes 120c. We do like our meat under rather than over.
@@kierangibson7480 this recipe is for pull apart, shreddable lamb. It’s cooked through to well done, and then beyond that. It should take around 5 hours at that weight and temp. If you have a digital thermometer, you’re looking for around 94C internal temp when you stick a thermometer into the thickest part of the meat. Mid rare (under as you put it) is around 58C. Medium about 62-64. Well done is 71C. You’re needing way beyond “well done” for the pull apart texture of this recipe. Sounds to me like you’re stopping the cook way too early. At 120C and 1.5kg, there’s no way you’ve reached the internal temp needed for pull apart.
If you’re not wanting pull apart, and looking for mid rare instead, no need for the wrap at all. Couple hours open should do it. Check with a thermometer. But that’s a totally different cook to this.
Brother them potatoes are Fucken phenomenal haha. Please keep putting out more content guys. Can’t wait for some of your next episodes
Ha! Thanks Sean! We’ll have a new one coming out soon 👏
Good job, kitten!!
👀
That looks delicious and I know I will cook it. However, didn’t wasting all the meat juices make you want to cry? It did me!
They all end up in the pan with the braise? Trust me you’re not missing anything. It’s outstanding.
Loved this video. Thank you. Want to make this for Easter lunch next weekend but will have to do it in the oven as I don't have a KJ. Am I correct to put the rub on, sear it, put it in dish with braising liquid ingredients, seal it with foil and let it cook at 140C for 6 hours? Will aim for a 2.4kg bone in leg or shoulder. Not sure if I should dry cook it for 3 hours in oven then put it in the braising liquid sealed up for another 3. Or do i just cook it for 6 hours straight with the braising liquid? Thanks.
I’ve flipped flopped a bit on this for oven. Give it a good sear and cook it wrapped the whole way a bit hotter at 150-160. it’s a bit different because you don’t have that same radiating heat from below. Lately the feedback I’m getting for oven is that it takes longer at the lower temp. So bump the temp a bit. Give yourself heaps of time, because it will stay hot for hours while resting. So you don’t need to time it to finish at serving time. Plan to finish it at least two hours before you want to eat. Should be around 4-5 hours at 150-160, depending on your weight.
@@GeoffTheChefOfficial Thank you so much for your quick response! Excited to give this a go!
@@Jodie-tq7uh I’m sure you’ll love it! Just remember to be patient and make sure that you’re sure it going to fall apart. 👍🏼
Trying out this one today Mate!Will let you know how it went!
You’ll love it. Let me know !!
Hi Geoff, your latest subscriber. Thanks for your posting, looks so good - we are going to try tonight but with NZ lamb :-). Is the timing effected by the size of the lamb roast?
Hey - thanks for tuning in :) Yeah definitely. Just check on it every hour after you wrap it and you’ll be fine. It’s pretty forgiving. 👍🏼
Nice Geoff! Going to give this a try once the new kamado arrives. What about straining and reducing that braising liquid before pouring on the lamb? I guess that would make the dish a bit heavier / richer so maybe not what you were going for.
Yeah that’s right. But you could do that if you like. That would make a heck of a lamb pie mix with a richer sauce. 👏👏
Love an authentic Aussie 😂
I’m certainly that!
@@GeoffTheChefOfficialwith a Greek boss 😂
@@lukedavies7663 Also fairly accurate at times 😂😂
You can tell your wife is Greek; she went right for the petsa!
Typical huh! 😂😂😂
What an amazing piece and such a lovely video. Thoroughly enjoyed watching this. TWICE. Looks like this is a bone in leg of lamb. How long would you recommend BBQing boneless leg?
Thanks! This is bone in, yes. I would base it on a similar time frame. When you wrap and braise, just keep checking to see when it’s falling apart. You’ll still be somewhere around 5-6 hours total at a guess.
Thank you so much. ❤
@@idliketodecideMYhandle welcome! Let me know how you go with it :)
That looks amazingly delicious. If I would to do this but in the oven, would it be the same temperature and time? Asking because I don’t have a grill at this moment
Cheers! Yeah you would do exactly the same :)
@@GeoffTheChefOfficial Would you start it off in a tray and what oven setting would you recommend putting It on?
@@Luna-nq7yd open to get some good colour and crust on it, then covered, yeah.
Or if you have a big enough pan, sear the outside of it first, then wrapped up.
haaa several years ago i had the idea of slow cooking my leg of lamb on the bbq, actually turned out good nice and pink after 3 or 4 hrs on the lowest indirect heat but this time for new years and happens to be ma bd as well im gonna do it in a large stove top nice and slow in the oven in a bain marie of wine/broth etc for 5 to 6 hrs and then ill open the lid and crank up the broiler to give it color
Awesome! Cooking for that long you prob don’t need to add colour at the end, but see how you go. It’s an amazing dish!
@@GeoffTheChefOfficial yeah hope you are right ,im not sure if i should color it first or leave it for last unless like you said it colors itself but i may need to remove the lid , maybe it wont need that long either ,thinking of 250 deg F so not sure how many hrs it might need ill juts keep checking up on it and i think a good internal tempt for med rare is what 130-40 deg F?
@@ARCSTREAMS You’ll struggle for mid rare with a long cook.
@@GeoffTheChefOfficial ok then maybe it wont be that many hrs in the steam,, ill juts keep an eye on the internal temp, should it be 135deg f for med rare?
@@ARCSTREAMS Yeah that’s about right.
Prefer shoulder more tasty . Like yr idea of mixing the spices. Missing Garlic though. Good luck with yr move.
Cheers!
You got a subscriber just for the name creativity
🙏🏼🙏🏼
Hi Geoff, I'm about to try this. A written summary of ingredients would be great. And when you say cook the potatoes at 200, I think you mean C, right? I"ll try it that way. Total Kamado noob so gonna be surfing my edge!
Hi Eric, thanks for tuning in. 👏 Ingredients are in the description :) And yes. Definitely 200C - so about 390ish F.
Let us know how you go with it! 👍🏼
Geoff the chef or wife the chef 😂
Potatoes are all wife for sure :)
Afternoon Geoff, we made this last night and it was the Dogs Knackers,,, LUSH it was.
😂😂😂 Not often my food gets described as dogs balls and it’s a good thing?!
@@GeoffTheChefOfficial Correct, usually used in terms of excellence in the UK
Sorry for dumb question but very new to the Kamado cookers. How did you set up the cooker, is there a heat deflector in the bottom. I have a Kettle Joe so I guess I would do this cook with the slowroller
That’s right, yes. Deflector or slo-roller in 👍🏼
Thanks mate! Looks amazing
Cheers!!
Trying this recipe this weekend. Is it worth it at all to dry brine the lamb with the spice rub a day in advance or will the braising liquid nullify or overpower that flavor from the spices?
Nice one! You could try that. Don’t think it would hurt it. 👍🏼
@@GeoffTheChefOfficial Update, it was good. I wish it had more of a punch. It could have been a shitty wine i used. The best part is the leftovers lamb was enough to make a pot of Japanese curry!
@@bigaufan429 Most likely. Cook with something you’d happily drink. Else, adjust your seasoning at the end to compensate. 👍🏼
What would be a good substitute for the wine? Allergies to sulfites. Great work btw. Just got a KJ. Would love to try this recipe.
Tough to replace that, I’d just leave it out. 👍🏼
Try a sulphate friendly grape juice
Great food a lot of criticism of each other
Be kind to yourselves
😂 it’s all in fun, don’t worry.
Thought hopefully that was the casexx
I could try this on my ProQ smoker?
You absolutely can. Would work exactly the same.
@@GeoffTheChefOfficial awesome, thanks!
Just done this myself (without the Greek potatoes), I went with 205f on my inkbird probe for fall apart lamb temp and it literally came in at the 6hr mark, pulled the bone straight out and shredded the meat and one happy family. Seems a waste to throw away the gravy, what do you do with it?
That’s great to hear! Leave it in the fridge overnight, scrape the fat off the top next morning and freeze it. Ready for anytime you need an epic gravy. 👍🏼👊🏼
My sister made big bun sandwich of the meat and then dipped the bun in the gravy, I did the same next, unbelievably tasty!! Freezing the rest!!! Keep up the good work, that’s from a Pom!!
@@headspin70 😂 Cheers mate. 👋🏻
Where can I get a pan like that size?
Pretty much anywhere. This is a fairly cheap standard sized oven roaster! Baccarat.
Ya Spud, lol , That looks pretty darn good.. what was the salad for , the rabbits...Did you get the punch in the face ?
Hahahah…. We ate the rabbit food off camera. 😂😂😂 I can gladly report I’m yet to be punched in the face. However the year is young.
I have a 6L cast iron Dutch oven with lid - would that work alright for part II or is foil the better option? Gonna give this a go on the weekend.
Hi Robert, yeah anything with a lid, tray with foil, whatever. So long as it fits and is sealed. 👍🏼👍🏼
@Geoff The Chef! Sweet. Thanks for the quick response...
@@robertswail3768 Anytime. Let me know how you go with it :)
@@GeoffTheChefOfficial Not sure what was better the potatoes or the lamb but both were sensational! Another great option for the Kamado Joe!
@@robertswail3768 Excellent to hear. Well done!!
How do you keep it at a stable 120 deg with charcoal?
Bottom vent of the Kamado is about 10mm open, the top vent is similar. With this amount of airflow, that generally has it purring along at 120C / 250F for as long as I need. A full load of charcoal like that will last 18-24 hours.
thats funny how you use a bit of foul lingo in front of the kid ,,cute lil girl lovely family you got there ,cheers mate
Can I cook the leg of lamb on a Weber gas grill using indirect heat?
For sure. To cut cook time, you could also just sear the leg all over and go straight to wrapping it up as well - seeing as you’re not waiting for charcoal smokiness to penetrate when you’re using a gas grill.
@@GeoffTheChefOfficial
Thank you!
Can you tell us how many grams or pounds your leg of lamb is. I have a lamb roast and I'm just trying to get an idea of the length of time.
I don’t remember exactly, but on average they’re around 2.4kg here, so around 5 1/4 pounds. 👍🏼
Interesting that you braised it. I'm smoking one tomorrow to about 140-145 F and will just carve.
That’s a completely different style of cook though obviously. Hope you enjoy it! 👍🏼👏
@@GeoffTheChefOfficial Did a Prime rib roast at Christmas. turned out surprisingly well. I've grilled a boneless leg before, but this is first time to smoke one trussed up like a roast. Most interesting thing i've smoked is a Muscovy duck breast. Spectacular!!
@@butopiatoo divine! I’m totally obsessed with duck ❤️
how do you a) keep the BBQ temp so low, and b) keep it going for so so long? Sorry - bit of a noob question :)
All good! No dumb questions. :)
Temp is kept low by restricting the airflow. More air, more heat, less air, less heat. To keep it low, you just close down the draft doors.
Kamado Ceramics are extremely efficient. With a full firebox of charcoal you could maintain that heat easily for 24 hours before needing to refuel 👍🏼
Fuck yea brother that’s a leg of lamb right there
Cheers mate!
I got person acts just like your wife😂😂😂
😂😂😝
I just made this today and it did not turn up nearly as good as yours. Turned up over done / dry and I am trying to figure out what I did wrong after watching your video several times. AFAICT, I followed the recipe and the process save for these two
a) I forgot to make the criss cross cuts at the start 1:23
b) For the wrapped cook portion, I used butcher's paper instead of aluminium foil.
Btw, my Meater thermo meter was telling me at the end of the 3 hr unwrapped cook stage that the internal thermometer was 130 degrees F. 🤷♀. I guess I could have ended at that stage but I wanted to make your variation with the sauce so I persevered with the 3 hr wrapped stage. Also, not sure what to make of the sauce. Have never cooked with red wine and was surprised when the lamb tallow dominated the taste of the sauce.
Thanks
Hmm …
Unpacking.
1. Butchers paper behaves differently. I’ve never used it for this purpose.
2. Could be extra fatty - but I’ve never had an issue with a fatty taste at the end.
3. If you’ve cooked it nice and low for that length of time, I can’t fathom how it could be dry. Cook till it starts falling apart around 91-94C / 200-205 F. That range. Allow steam to escape to stop the cook process, cover and rest an hour, you should have been fine.
Very hard to tell exactly. The criss cross wouldn’t cause dryness.
The fatty taste could potentially be because it was extra fatty? In which case remove some first. But if it was, that counter-acts it being dry.
I’m a bit stumped. That dish has never failed me.
@@GeoffTheChefOfficial Thank you for your quick response. Yes, I am stumped as well. I followed your exact method. 3 hrs unwrapped, 3 hrs wrapped both at 250 degrees F, followed by a 1 hr rest. The only other thing I can think of is that maybe I didn't wrap the butcher's paper very tightly and some moisture escaped during the wrapped portion of the cook. You definitely wrapped it tighter at 13:35 than I did. I can't think of any other possibility.
@@RaoVenuI've found with the Kamado-style BBQ's that even when following the temps precisely, they are prone to burning compared to the offset smokers. For that reason I tend to lower the temp by 20-30F which is more or less the temperature difference between the Joe's dome thermometer and my Meater probe. Just throwing that out there because doing ribs and brisket I've had some suboptimal outcomes with long cooks.
I know not everyone has this problem but I figure they don't charge 330 Canadian for the "Sloroller" insert for nothing...😉
Why not cook the potatoes with the lamb during the braise
You could, but it’s not the same dish.
Could I make this in a slow cooker? If so do I need a liquid?
Yeah for sure. Use the same liquid. You need to check your timings the first time you do it. Just keep checking for tenderness after 4-5 hours to see it it’s done. 👍🏼
Hey season those thick peels and fry them in beef fat
👍🏼👏👏👏👏
This looks great mate! What internal temp would you say this peaks at?
I’d guess somewhere around 94-95C / 205F ish? Similar for most pulled meat cooks.
how much does it weigh the piece of lamb?
Hi Charles. I think that was a little over 2kg?
Awesome! Thank you so much , l’ll try it for Christmas Dinner. Best.
Can I use beer instead of red wine?
Totally different dish. I can’t see it working in my head, but the world is your oyster!
@Geoff The Chef! haha ok you've influenced me to walk down the shops to buy a bottle red (I'm hungover, taking shortcuts)
@@matthewodwyer7139 Hahahah that’s gold man! 😂😂😂
Aussie aussie aussie...ya ,,,,spud
😂😂😂 oops …
I hope u take ur stove bcuz that contraption is wick
We’d prob prefer you didn’t take ours. You can buy one. Of your very own. 😂
is Yazzy a Leo?
Random question!! And negative ….
Gotta ask. Why??
@@GeoffTheChefOfficial she sounds like someone I know haha .Yep it was a bit of an odd question. I'd had a few wines ha... I did a large leg Lamb in my classic Joe. Hands down best cook ever... My Missus manages a BBQ Galore store and she like 'This is how we Lamb every time'... Thanks Love the Vids.
No garlic cloves no herbs come on mate😢😢😢😅😅
@@joecummings9662 Maybe watch again and read the description, mate. 🤦🏼♂️ .
Voilà not wulla
I’d like to apologise. Next time I’ll be sure to focus on my linguistics more closely. 👍🏼
Wrong. You boiling it man, not grilling.
😂 yeah ok. Perhaps read through the rest of the comments champ and we’ll see who’s right and wrong.
Too much talking wtf.
Sorry about that champ. How dare we. Next video we’ll do silent just to keep you happy. 👍🏼
To much talking just cook and play some background music.
How about No? How about stop complaining and go find another channel where no one speaks…. There’s an idea. Jog on. 👏
hmm
six hours seems to be too long, it is now a smoked bbq type of meat, shredded, good for sandwiches for sure, good taste of course.
Greeks have been cooking it this way for centuries. I’d suggest you try it first, then comment. 👍🏼