Smoked Leg of Lamb on Weber Kettle | Barlow BBQ 4K
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- Äas pĆidĂĄn 21. 07. 2024
- CLICK HERE FOR RECIPE
Smoked leg of lamb on the Weber Kettle is a great option if you are looking for something a little different to bbq. When smoked properly, you can shred a leg of lamb just like pulled pork! It's great on a sandwich or enjoyed on it's own. Scroll down for the complete recipe, enjoy!
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SMOKED LEG OF LAMB ON THE WEBER KETTLE (or charcoal grill)
LAMB MOP
4 tbsp butter
2 tbsp whole grain mustard
Juice of 1 lemon
1/2 tsp cayenne pepper
2 cloves minced garlic
Splash of white wine
Melt the butter and mix in the rest of the ingredients. Brush on lamb every hour for the first 2-3 hours or until wrapped.
First, prep the leg of lamb for the grill. Season the lamb with your favorite rub or blend, being sure to coat all sides of the meat. Next, place the lamb in the fridge until it is time to cook.
Setup your grill for indirect cooking. If using a Slow N Sear or charcoal basket, light approx 20 charcoal briquettes in a chimney starter. After 10-15 minutes the charcoal should be ready, then dump it into the corner of your charcoal basket or Slow N Sear. Now fill up the rest of your basket or Slow N Sear with unlit charcoal. Add a chunk or two of your favorite smoking wood. Put the lid on the grill and give it time to come up to temp. You are looking for a range between 250 and 300 degrees.
When the grill has come up to temp, place the leg of lamb on the grill grate opposite the coals. Put the lid on and smoke indirect for 1-2 hours until the seasoning or rub has set on the meat or internal temp reaches approx 150-160. Begin basting with the mop after the first hour and every hour after until wrapped.
After a couple hours on the grill, it should be about time to wrap. Remove the lamb and wrap it in two layers of foil. Return it to the grill and continue to cook indirect until the lamb is fork tender and reads 190-200 degrees internal. During this time you may have to replenish your charcoal, so keep an eye on it!
When the lamb is fork tender ( you can use a probe of some sort like a toothpick or probe thermometer to check for tenderness - it should feel like it is going into soft butter), remove it from the grill and let rest for 30 minutes up to an hour. - ZĂĄbava
I can recall only 1 video where they admitted the meat was dry. It's hard to admit when sharing with thousands of fans. However, cooking lamb to 200 plus is to high for that meat, unless of course you want it well well done. 145 should be the target if you want to maintain decent moisture. I do thank you for the content.
Anxious to try this recipe on my Weber!
On the glorious day of 08/30/2022 tried this recipe for the family. The praises received had me on another planet. Absolutely superb this leg of lamb was. My compliments!!
Glad to hear it, congrats!!
Hi, Matthew and Martha. That lamb looks delicious! đ Your neighbor from Punta Gorda. Have a great weekend U'all!!! đ Best, Doug
Looks yummy. Did one couple of years ago. Soo good đđ»
oh man...my mouth is watering right now just looking at that, thanks for the tips yowl!
Thanks so much!!
Great teamwork guys
Appreciate ya!
great video guys loved it... we got our first leg of lam never tried it before.. we have a pit boss smoker, gonna follow your recipe ... blessings
hello from GA Matthew and Martha, very very nicely done , the color looked outstanding
cheeers
Thanks so much!! đ„đ„
ain't no game, in yalls lamb game. I dig!
Great video
Where at in SWFL?? Iâm in Cape Coral and have a 500 gallon offset smoker in my back yard. Been wanting to try a pulled lamb for a while now. I always smoke them then sear them and slice it up and serve them as steaks. So good.
Hey neighbor we are over near Englewood! Hope you're doing ok after Ian... we're gonna be back to making videos soon. Thanks for watching! đ„đ„
Thank u for this video,... I like I subscribe đ€
Thanks!!
Great googlie mooglie that looks guud.
đđđ
Looks absolutely delicious. Not sure about all the garlic though but then I"m not a fan. For me it'd be more like spices and maybe some brown sugar, BBQ sauce etc.
All good, there's no right or wrong! Use what you like! đđđđ„đ„
How many times did you top up the charcoal? This will be my first smoking attempt can't wait to try
Just keep your eye on the coals throughout the cook. Check every 30 minutes to an hour if you want. If you notice that the coals are getting low then you know it's time to add some more!
OH YES OH YES
YESSSSS
Hello. What temp range did you aim keeping the bbq at through out the 6 hours
300f
What it you don't have a divider basket for the grill and pit to separate the charcoal?
No worries, just stack up your charcoal on one side. Or just order a basket from Amazon real quick (or Walmart)! đ
@@BarlowBBQ really? I never knew that but what does water in the bottom does to meat when smoking it?
I'm not a big fan of lamb but I would eat that for sure. I love garlic lol
looks good, great video. if i could make one suggestion, I hate seeing people use briquets unless they are all natural. most briquets are made with oil by product called coke which is some nasty stuff. natural lump or briquets do not contain coke.. happy grilling!
I use B&B almost exclusively now đ
I donât take my internal temperature past 145% when I smoke a Leg of Lamb
đ
I would rather slice it paper thin than pull it.
Nice tattoo
Just the meat
I thought you supposed to cut off the fat because it tastes terrible?
Thought we'd leave it on this time for the smoke đšđš
@@BarlowBBQ but don't the fat taste terrible?
Why not have the fat on the top?
Fat on top prevents bark from developing đ
you checked it too often
He nearly bent the fork trying to shred it! Looks bone dry!
Love lamb, can never dry it or over cook it