I used this recipe for Easter this year. Half of my family doesn't like lamb. By the time the meal was over I was forwarding this video tho them. Such a great, unique spin on a protein that doesn't get the attention ot deserves.
Hey Tom great job taking this up a notch from the techniques shown on most BBQ channels. I appreciate you and the effort you clearly put into every cook
Hi Chef Tom, I just wanted to thank you for the soothing videos! They really help me wind down my days. Also love how there aren’t any ads throughout the videos!
I love your videos and the food is amazing.. I am by no means a picky eater and definitely enjoy a good portion of bbq meat ... but I am curious if you could do a filling all vegetarian dish using some smoke and good technique that I could give a try??
Hi Chef, I joined your channel only today, for some reason it popped infront of me only today, was able to view some nice BBQs. I would love to see you doing a smoked chuck roast but only on a Weber or a green egg or a Jo cuz this is what I have, thanks
Looks sooooo good! I was curious about your 135-140 goal, when so many others are saying they want to get to the 203 degree point, just as you would a pork butt or brisket. Reason? Juiciness or ?? thx!
Brandon, for this recipe Tom used the Victorinox 6" Semi-Stiff Curved Boning Knife with Fibrox Handle, here is a link: www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html
@@allthingsbbq Great boning knife at an affordable price point - my only non-Japanese knife still in regular rotation. The textured handle has saved quite a few repairs to the fingers.
Hoe about stuffing a butter flied leg of lamb say with breakfast sausage and blue cheese or feta cheese? Could you make a recommendation on a suitable stuffing? Great videos, thank you.
Think beef, with a mustier finish - similar to ruminant game. Lamb is somewhere between beef and deer in my humble opinion. Many people do not like it, but if it's done right, you can convert the biggest skeptic. ATBBQ has a rub from Oakridge for venison and wild game that is top notch.
Seemed pretty obvious. Removing the bone and butterflying the meat allows him to get more rub onto it and makes slicing the finished product much easier. The bone doesn't add any flavor so there's no need for it unless that's your preferred presentation style.
I used this recipe for Easter this year. Half of my family doesn't like lamb. By the time the meal was over I was forwarding this video tho them. Such a great, unique spin on a protein that doesn't get the attention ot deserves.
Excellent ! Not enough lamb cooking on BBQ shows, and it is one of the tastiest of meats. I wonder how slow cooked BBQ'd mutton is?
Hey Tom great job taking this up a notch from the techniques shown on most BBQ channels. I appreciate you and the effort you clearly put into every cook
This looked unbelievably good. Chef Tom kills it again!
0:19 what's he going to do? 🤣
Did this today for my South African friends they loved it. So did my wife.
YES! Thank you Chef Tom, I've really been hoping for a lamb cook!
More lamb dishes please!
That was absolutely amazing. I can't wait to try making that.
That was awesome. You should put your spin on Gyros one day.. that would be awesome
Mmmmm looks delicious
Wonderful lamb recipe and perfect description as always 👍👍👍
*LOVE IT!!*
Beautiful! Any chance you can do a pulled lamb video, chef? Thanks!
SUGGESTION: Your take on a smoked pork loin done porchetta style. And awesome lamb recipe, thanks for that.
wow! On my list for sure.
Hi Chef Tom,
I just wanted to thank you for the soothing videos! They really help me wind down my days. Also love how there aren’t any ads throughout the videos!
Chef Tom crushing it as per usual...you should throw pernil into your vids, would love to see your spin on it
I love your videos and the food is amazing.. I am by no means a picky eater and definitely enjoy a good portion of bbq meat ... but I am curious if you could do a filling all vegetarian dish using some smoke and good technique that I could give a try??
Hey Chef Tom. I'd love to see your take on Jamican jerk chicken!
Hi Chef, I joined your channel only today, for some reason it popped infront of me only today, was able to view some nice BBQs. I would love to see you doing a smoked chuck roast but only on a Weber or a green egg or a Jo cuz this is what I have, thanks
Good practice for your knife skills ... and bandaging skills. Nothing like lamb stock/broth for a stew.
I would love to see you make a smoked harissa paste from scratch.
Hey Chef Tom, this recipe looks delicious. I would love to see a leg a lamb recipe with a thanksgiving twist.
Here is a previous leg of lamb recipe: www.atbbq.com/thesauce/recipes/smoked-boneless-leg-of-lamb/
It’s nice to see lamb being cooked without mint.
Looks sooooo good! I was curious about your 135-140 goal, when so many others are saying they want to get to the 203 degree point, just as you would a pork butt or brisket. Reason? Juiciness or ?? thx!
Two thumbs up.
Did they bleep out “butterflied” or is the term now “butterf*cked”? 😂
Im not sure but im going to imagine that he said butterfucked, and nobody can change my mind on it.
Yes, Butterfly had animal cruelty connotations co we changed it to butterfuck
Hello, another question. What does coffee add to the flavor? I mean doesn't it make it bitter?
What is the fillet/boning knife you use?
Brandon, for this recipe Tom used the Victorinox 6" Semi-Stiff Curved Boning Knife with Fibrox Handle, here is a link: www.atbbq.com/accessories/cutlery/knives/boning-knives/victorinox-6-inch-semi-stiff-curved-boning-knife.html
@@allthingsbbq Great boning knife at an affordable price point - my only non-Japanese knife still in regular rotation. The textured handle has saved quite a few repairs to the fingers.
If you have an already boneless leg, can you just put the rub on it outside?
is there a place where i can buy this and someone prepares it exactly like this? like do y'all have a restaurant lol
Tom, is this American lamb or an Aussie or New Zealand raised?
that paste looks perfect as a beard oil
Just curious, did you have to censor "butterfly" the meat? I could be wrong, it could have been a sound error.
130 to 135 would do me better. Nice job and presentation Tom
Hello. Why roll it back up? wouldn't it cook better if you left it flat?
I'm so jealous
looks like a killer rub
Lamb doesn't get enough views unfortunately. This looks amazing even though my wife and kids won't touch it 😡
Hoe about stuffing a butter flied leg of lamb say with breakfast sausage and blue cheese or feta cheese? Could you make a recommendation on a suitable stuffing? Great videos, thank you.
Ay ay free dat meat man, free all da guys
Reminiscent of a Porkchetta...a Lambchetta if you will
Where can I buy that hat?
Great question, here is the link: www.atbbq.com/accessories/apparel/hats/atbbq-new-era-9fifty-snapback.html
👍👍👍🙏
When you tasted the leg of lamb you used the term earthy...what does earthy mean?
Think beef, with a mustier finish - similar to ruminant game. Lamb is somewhere between beef and deer in my humble opinion. Many people do not like it, but if it's done right, you can convert the biggest skeptic.
ATBBQ has a rub from Oakridge for venison and wild game that is top notch.
Why in God's name would you ever smoke that without the bone???
Seemed pretty obvious. Removing the bone and butterflying the meat allows him to get more rub onto it and makes slicing the finished product much easier. The bone doesn't add any flavor so there's no need for it unless that's your preferred presentation style.
Love leg of lamb....rub looks a bit overpowering for me for this kind of meat. I like it more herbal and ligher