As an Aussie farmer I find it hilarious that Americans find lamb “gamey” there’s no better meat than spring lamb with thick mint sauce, delicious! Picked up my big joe 2 weeks ago and I’m loving it, thanks for all your tips and tricks. Appreciate them
I actually really like the "gamey" flavor of lamb - always have. It's what sets it apart from beef and other meats. Great video by the way - I dig your channel.
I tried this yesterday. I’ve never really liked the gamey taste of lamb. The only thing I did different was I made a garlic butter sauce to baste with. I used a shoulder roast, didn’t like the cut. But I now LOVE lamb! Thanks for the video!
For what it’s worth something, my dad taught me decades ago about the center of a spit put it on your barbecue take a hacksaw, engraver nowadays a hand grinder and just put a mark in the middle of the cooking area. You’ll never have to wonder where piece of meat should go even on the cutting board inside the house.
Viewer from Australia here. Love the channel. Roast lamb is an Aussie staple - never heard anyone worry about it being too gamey until we were about to host some friends from the US for a BBQ. But they loved it. Yours looked great.
Awesome and informative video as always. Just a general note: I think most of us don't mind seeing more/longer (non-fastforwarded) shots of the actual food being sliced or eaten or closeups, things like that. After all, after all that time cooking it, it's ok to admire it, right? ;)
Gotta say, you've done a lot of great videos, but this one is so super clear and easy to follow and on the money. I am going to take some pictures of my cook. Thank you!
You sir are my new favors Kamado Joe Guru. After watching a few of your Joetisserie videos I purchased one. Can’t wait until I do my first cook with one, but I already have a leg of lamb in the freezer so that might be it! Thank you and keep the vids coming.
Just came back to say I FINALLY got around to making this recipe. it turned out REALLY well. I did have it salt brine overnight. First time I enjoyed a lamb leg. Though my mom still didn't like it sadly. Everybody else in my family loved it. After dinner, I sliced it up, mixed the cutting board juices into it, and if you squeeze the netting, you get some wonderful salty smoky goodness to incorporate to the inside slices.
James please something that would be a game changer is having the cook times and temps in the description! If you don't do this to ensure we watch the videos there's little risk in that as people still want/need to see how's done and then come back to the instructions! FYI most cooking channels do this. Thanks!
Awesome cook James love the ingredients you used as well. Definitely liked the process for how you managed the fire as well will certainly have to try that next time to see if it helps on other cooks.
Hello James, before watching your videos I had no interest in the Joetisserie. But after seeing your turkey and now lamb cooks, I am looking to get one. Like you’ve done before, the wireless probe is genius. Conventional wisdom is to place the probe in the thickest portion, but you’ve introduced another method which seams to make great sense. Thank you for the excellent content. Cheers.
I'm loving the joetisserie videos. I'm going to be doing two 12 pound turkeys for Thanksgiving, and need all the help I can get.😃 I also love my meater. Hard to monitor a rotisserie cook without it. All the best...
I would love to try a slice of that. I had a couple bad experiences with lamb and never believed that mint jelly was the answer. This feels like the right answer to make a leg of lamb really shine.
Great vid as always, James. Curious: about how much time was the cook to 120F? To 130-135F? And finally, what were your settings on the top and bottom vents? (Estimating my own with your suggestion.) Thanks in advance!
Looking at the meater graph looks like I pulled the probe and cranked the heat right before the 1hr mark. To start, I was just under a pinky on the bottom draft door and 75% to the second line approx on the top vent
Hi James I like lamb so I barbecue leg of lamb a lot but this way to cook it was sensational. IT went down very well with the family! Thanks as always for your guidance. It was also the first time I used my Jotisserie and it is amazing. My only issue is that the lid wouldn't close and kept opening up. I am not sure if this is a regular problem but I solved it with a bungee cord so didn't affect the cooking! Please let me know if there is a trick to keeping the lid down. Thanks
Glad you enjoyed it.... your nut at the back is too tight providing too much spring relief, loosen it a half turn or full turn so the dome sits.... also pull the joetisserie all the way forward this helps
Sir, that looks extremely good. Sadly I only have a Joe Junior so no chance of using a Joe Tisserie. We like lamb a lot in our family but some family members are not so keen on the strong smell. What I do is this: i marinade a leg or shoulder on the bone overnight in the juice of two lemons and an equal quantity of olive oil , plus salt pepper and chopped garlic. Just as if you are making the Greek kleftiko . Then I cook it on the grill at 275 degrees until I get 145 internal temp because we don’t like pink.
Dear James, thanks for all yr great videos. I hv just purchased a KJ Classic III and did my first cooks, I am a beginner. On joetisserie I am going to cook stuffed pork shoulder and are wondering how I can deal with the fat and marinade dropping into the gill and on coals. I think fat touching coals is something I should try to avoid. Should I install deflector plate and drip pan using Joetisserie when cooking porksholder or greek gyros which has a lot of fat dropping down? Would be great to get your advise. Greetings from Austria, Harry
When fat from the cooking meat drips down on the hot coals, the smoke that forms can contain stuff called polycyclic aromatic hydrocarbons (PAH) which isn't ideal. to avoid that yes you can go indirect with your deflectors and a drip pan
Another great video James. My favourite meat of all time is the salt marsh lamb from Wales. The farmers let the lambs feed along the coast while the tide is out and that gives the meat a wonderful herby salty taste, fantastic.
James you legend, great video again. Thanks again! For someone who's lived in Australia (and eaten a lot of lamb from Aus and NZ) and also lived in the U.S. - there is a theory getting around that U.S. lamb can taste 'gamey' also based on what they feed on, type of grass/feed etc etc. I remember one high end restaurant in particular in Manhattan sourced their frankly bloody amazing lamb from farms in Colorado. Just my 0.02 from what I've been told.
Can you explain or somebpdy tell me why the plate is removed from the bottom of the joe and only coal basket is placed? Airflo? Do you suggest to do this?
Hi James- loving your videos as it convinced us to pull the trigger on a new Big Joe III. Our first cook is about to be a boneless leg of lamb on the joetisserie! Can you tell me about how long it will take to cook an almost 4 pound netted roast? Many thanks!
Well James, I tried this recipe as we had a lot of hopes. We typically don't like lamb as it taste like wool. I would not say that it is gamey as I typically like a lot of different game meats like elk, moose or wild duck. Unfortunately, it ended up in the garbage can as my wife and I really didn't like it. The "wool" taste was too strong. Maybe it's the fact that it was Costco lamb from Australia or NZ I think. Anyway, the technique is interesting and we will apply it to beef instead! And we really like the Joetisserie. Keep up with the good work you do on this channel!!
I may have missed this if you mentioned in the video… apologies if so. Was there a reason why you stacked the charcoal in the back half of the basket? Instead of all around?
for a less direct cook (outside would be done, inside raw if direct the entire time)... you can rake the coals under when you're ready to finish the outside
James, I just found this and loved it. I'm a big Kamado Joe fan and have most of the accessories. I really enjoy cooking and just launched my own RUclips channel a month ago. I'm doing it more for a hobby since cooking is my passion. I loved quite a few things about this video. I just picked up today at Costco a boneless leg of lamb. I was trying to decide how I wanted to cook it. I think mostly your way on the Joetisserie. I was thinking Sous vide which is newer style I'm learning. I have lots of ThermoWorks probes and thermometers but with the wires, other than checking so often on the Joetisserie. Now the knife was a cool bonus idea of yours. I see you left the rod in to hold an sliced down. Is the way you recommend to slice the leg of lamb?
Your videos are really making me consider a Komodo Joe (from a Traeger). Thanks for them. The cooking with charcoal kinda scares me, but you make it seem not too bad (after some practice I imagine).
The Traeger is a great grill, its just not for me. I like where my minivan takes me... I don't like the drive itself, that is sort of how cooking on a Traeger makes me feel. I helped my neighbor buy one, and first attempt he made better ribs than me so that is their magic. I have since taken the lead but its more involving... just like in this cook, i LOVE raking the coals around to control where I want to focus the heat. Its not as hard as you think it is, but it is a learning curve. If you can be patient with yourself, and you are excited to try / learn new things I would give it a go
Have you ever tried doing a leg of lamb on the bone over a slower roast using the slow roller? Just wondering because where I am in the Lancashire hills we have some of he best grass fed lamb in the world - I'll have to give it a try.
Hey just came across this one, is the meater probe safe to use over the direct flames I thought it could only be used with no direct flames. Any guidance is appreciated before I go sticking it over open flames lol.
I always cook Lamb on my KJ and always is in my opinion the best meat to cook full of flavour and crispy lamb fat, umm roasted potatoes with the fat dripping onto them mint sauce gravy green beans
I really liked the herb infused oil I did on my turkey video. Outside of salt and pepper, garlic, thyme and rosemary are great additions to your rub. Hope this helps you out for the cooking itself - ruclips.net/video/85eiXHO2LcU/видео.html
When you get a new joe classic what's the method to make a first cook I fired it up for a little while it went up to 325 and I held it there for about a hour can I cook on now
PLEASE HELP!!!!!!! I live in London where a Kamado Joe Classic 2 costs 1500 gbp which is 2000 usd, and a large Big Green Egg costs 1800 gbp which is 2400 usd. Which one should I get?
Bugger Charly, I just moved to London from New York where I bought a Classic 3 before we left for $1650. Damn they are expensive over here! But I'd be keen to see what James thinks - given he sold his eggs a while back, reckon he'll be suggesting you go for a Joe.
Is the Egg including a cart, side shelves, eggspander, reggulator, ash tools etc for that price? If so they are very comparable in how they cook... in my area the Joe is the better price for more features
@@SmokingDadBBQ Imma get the hell outta this Communist overpriced shithole very soon....I already got a job accepted in the Bay Area. It's gonna take time though....
So I tried to do a leg of lamb today. So bear with me this is my 2nd cook and I don’t have my rotisserie yet. I think I added way too much charcoal, it didn’t get to the ember state properly and I was trying to control the temp to get back down. Anyway smoked too much. Got around 200f but seemed to cook way faster than I thought. Now wrapped in foil and almost both vents closed to just let it cook out for awhile longer. Didn’t quite go to plan but turned out ok. Rookie mistakes. But keep trying 👍
a good finishing salt or compound butter with aromatics like rosemary would go a long way to accentuating non game tastes as would something like a balsamic reduction drizzle
I gotta say, I'm not overly impressed with what you did to that wonderful piece of meat. Not the joetisserie part- that's spot on and IMHO, the best and only way to cook a boneless lamb roast. But, Gaminess? That's called lamb. If you want something more like beef, look to USA raised lambs as they are more mature at slaughter. Lamb from down under are usually slaughtered earlier for that lamb flavor you call gamey. And, ditch those dried spices. For those that are afraid to tackle lamb for the first time, I understand your trepidation but, lamb deserves more attention. Marinate overnight, use fresh herbs, a good acid whether lemon or red wine, lots of garlic, and olive oil. Or, go to North Africa for ideas- harissa is wonderful. Serve with a fresh hand chopped chimichurri. Nothing bring out the flavors better.
You have the order of operations wrong. Stage the meat on the rod in the joe before lightening the charcoal. That way you avoid inhalation of smoke and burns.
@@SmokingDadBBQ let me know how to get the wife in the decision making to use the Kamado and going to the store to get the ingredients. I have to do it all :(
@@SmokingDadBBQ Any chance you could summarize your cooking temp, time, and target internal temp on the description or beginning of your videos? Not that I don't love rewatching your videos, but would help speed things up when I come back to your recipie! Thanks for your amazing videos!
Nice video but you hardly mentioned how to "delete" that characteristic gamey flavor of lamb. Would be nice if you actually talked more about that and explained it in more detail.
I totally agree with you; never buy New Zealand or Australian lamb. Same here in Canada, our local lambs don’t have any of the stink or strong flavour.
Good lord. Seriously? US lamb is better than AUS/NZ lamb? And you don't like it because it has flavour? Which you want gone.... OK, you guys over there sure do know your beef, but I'm getting the impression you don't know what you're talking about when it comes to lamb. If you're going to rotisserie it, look towards the Mediterranean (Italy and Greece in particular). Salt and pepper for seasoning, make a mop of white wine, lemons, olive oil and garlic. Use a rosemary branch as your mop. Rotate that over open coals, mopping when the crust is looking a little dry. Don't be fussy with your lamb, it's way more forgiving than beef due to the high fat content. You need to go high on the internal temps with most of the cuts to get the collagen to become gelatine, think cooking ribs. Lamb also loves garlic, cut your cloves into slivers and insert them into the lamb. You guys must be getting sub-par lamb from the Antipodes if you have the opinion that it's sub-par compared to what you get over there.
Hm, is the perception that a 'gamey' flavour is something negative a North American thing? Here in the UK and in much of the rest of the world, lamb is very popular and I'd personally be looking for ways to highlight and complement its natural flavour with various different seasonings, not mask it.
Remove the net without cutting it (so you can reuse) and remove ALL the fat. Lamb fat is not like beef fat -it does not enhance flavor but rather makes it worse. When you remove from the net you can also unroll and season the inside. Once done roll back and place in the net. I guarantee you it will taste better once cooked. Lamb breeds with fat tails have tasty fat in that tail other wise lamb fat at any part of the lamb should be completely removed.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
As an Aussie farmer I find it hilarious that Americans find lamb “gamey” there’s no better meat than spring lamb with thick mint sauce, delicious! Picked up my big joe 2 weeks ago and I’m loving it, thanks for all your tips and tricks. Appreciate them
Totally agree, not sure what some complain about as its an often overlooked protein for some fear of game taste
Some times smells and taste like arm pit
He's Canadian
American lamb IS gamey. Welsh lamb is not, as is Australian/NZ lamb. There is merit to this ‘gamey’ comment. American lamb is much tougher too.
@@alihilly1 interesting, appreciate you letting me know. Cheers 👍
I actually really like the "gamey" flavor of lamb - always have. It's what sets it apart from beef and other meats.
Great video by the way - I dig your channel.
I tried this yesterday. I’ve never really liked the gamey taste of lamb. The only thing I did different was I made a garlic butter sauce to baste with. I used a shoulder roast, didn’t like the cut. But I now LOVE lamb! Thanks for the video!
For what it’s worth something, my dad taught me decades ago about the center of a spit put it on your barbecue take a hacksaw, engraver nowadays a hand grinder and just put a mark in the middle of the cooking area. You’ll never have to wonder where piece of meat should go even on the cutting board inside the house.
Viewer from Australia here. Love the channel.
Roast lamb is an Aussie staple - never heard anyone worry about it being too gamey until we were about to host some friends from the US for a BBQ. But they loved it.
Yours looked great.
I love it as well ... I don't get some people
We eat so much lamb in Ireland also, gonna impale it on my rotisserie for Easter Sunday and watch it over a few beers 👊
Maybe some meat retailer used mutton, maybe the labeling laws aren't that strong for lamb. The boneless lamb was weird as well, never seen that!
Thanks for the tip, James! Just got my Joetisserie for birthday from my wife. Now I will try to convert her to liking lamb. 😀
Happy birthday! And good luck lol
Thanks for the video. To confirm, was the KJ set to 400 temp for the cook?
Awesome and informative video as always. Just a general note: I think most of us don't mind seeing more/longer (non-fastforwarded) shots of the actual food being sliced or eaten or closeups, things like that. After all, after all that time cooking it, it's ok to admire it, right? ;)
Thanks for the feedback, I've always tried to not subject y'all to chewing lol
Gotta say, you've done a lot of great videos, but this one is so super clear and easy to follow and on the money. I am going to take some pictures of my cook. Thank you!
Glad you enjoyed it!
You sir are my new favors Kamado Joe Guru. After watching a few of your Joetisserie videos I purchased one. Can’t wait until I do my first cook with one, but I already have a leg of lamb in the freezer so that might be it! Thank you and keep the vids coming.
Awesome! Thank you!
@@SmokingDadBBQ Quick question, I have a rack of lamb that I picked up. Would you do a rack the same way you did this Leg of lamb?
@@penningtonsm I prefer to reverse sear it like a steak
Just came back to say I FINALLY got around to making this recipe. it turned out REALLY well. I did have it salt brine overnight. First time I enjoyed a lamb leg. Though my mom still didn't like it sadly. Everybody else in my family loved it.
After dinner, I sliced it up, mixed the cutting board juices into it, and if you squeeze the netting, you get some wonderful salty smoky goodness to incorporate to the inside slices.
Great job!
James please something that would be a game changer is having the cook times and temps in the description! If you don't do this to ensure we watch the videos there's little risk in that as people still want/need to see how's done and then come back to the instructions! FYI most cooking channels do this. Thanks!
Working on it for a website
Awesome cook James love the ingredients you used as well. Definitely liked the process for how you managed the fire as well will certainly have to try that next time to see if it helps on other cooks.
Glad you enjoyed it Thanks Matt
Hello James, before watching your videos I had no interest in the Joetisserie. But after seeing your turkey and now lamb cooks, I am looking to get one. Like you’ve done before, the wireless probe is genius. Conventional wisdom is to place the probe in the thickest portion, but you’ve introduced another method which seams to make great sense. Thank you for the excellent content. Cheers.
thanks so much. cheers
Leg of lamb is fantastic with the joetisserie. However, I think a rack of lamb is one of my favorite meats to make with the Kamado Joe. Great video!
Oh those are so good... really really tasty
ive done lamb on the joetisserie it was loveley . Love the vidios keep it up
Awesome! Thank you!
Big Joe is fired up, about to put the leg of lamb on the joetisserie... looking forward to this one!
heck yes
I love LAMB! But it's not great when cooked poorly. Your version is a MUST try in my books! WOW!
Thanks
I'm loving the joetisserie videos. I'm going to be doing two 12 pound turkeys for Thanksgiving, and need all the help I can get.😃 I also love my meater. Hard to monitor a rotisserie cook without it. All the best...
That is awesome! Cheers and enjoy the turkey
I would love to try a slice of that. I had a couple bad experiences with lamb and never believed that mint jelly was the answer.
This feels like the right answer to make a leg of lamb really shine.
Wish I could share. Cheers
Great vid as always, James. Curious: about how much time was the cook to 120F? To 130-135F? And finally, what were your settings on the top and bottom vents? (Estimating my own with your suggestion.) Thanks in advance!
Looking at the meater graph looks like I pulled the probe and cranked the heat right before the 1hr mark. To start, I was just under a pinky on the bottom draft door and 75% to the second line approx on the top vent
Hi James I like lamb so I barbecue leg of lamb a lot but this way to cook it was sensational. IT went down very well with the family! Thanks as always for your guidance. It was also the first time I used my Jotisserie and it is amazing. My only issue is that the lid wouldn't close and kept opening up. I am not sure if this is a regular problem but I solved it with a bungee cord so didn't affect the cooking! Please let me know if there is a trick to keeping the lid down. Thanks
Glad you enjoyed it.... your nut at the back is too tight providing too much spring relief, loosen it a half turn or full turn so the dome sits.... also pull the joetisserie all the way forward this helps
Cool thanks so much James!
Hi James did lamb on the JoeTisserie tonight fantastic! It would be so much better with a Meater! Keep up the great videos...
So glad to hear ... good luck
Oh man, you sold me on this one! I can't stand the gamey taste, great video on explaining how its done.
Cheers Kevin
Sir, that looks extremely good. Sadly I only have a Joe Junior so no chance of using a Joe Tisserie. We like lamb a lot in our family but some family members are not so keen on the strong smell. What I do is this: i marinade a leg or shoulder on the bone overnight in the juice of two lemons and an equal quantity of olive oil , plus salt pepper and chopped garlic. Just as if you are making the Greek kleftiko . Then I cook it on the grill at 275 degrees until I get 145 internal temp because we don’t like pink.
the flavours on that sound awesome
Dear James, thanks for all yr great videos. I hv just purchased a KJ Classic III and did my first cooks, I am a beginner. On joetisserie I am going to cook stuffed pork shoulder and are wondering how I can deal with the fat and marinade dropping into the gill and on coals. I think fat touching coals is something I should try to avoid. Should I install deflector plate and drip pan using Joetisserie when cooking porksholder or greek gyros which has a lot of fat dropping
down? Would be great to get your advise. Greetings from Austria, Harry
When fat from the cooking meat drips down on the hot coals, the smoke that forms can contain stuff called polycyclic aromatic hydrocarbons (PAH) which isn't ideal. to avoid that yes you can go indirect with your deflectors and a drip pan
Another great video James. My favourite meat of all time is the salt marsh lamb from Wales. The farmers let the lambs feed along the coast while the tide is out and that gives the meat a wonderful herby salty taste, fantastic.
Sounds great!
Love the dad jokes “had” a little lamb
haha thanks Steven. Take care
James you legend, great video again. Thanks again! For someone who's lived in Australia (and eaten a lot of lamb from Aus and NZ) and also lived in the U.S. - there is a theory getting around that U.S. lamb can taste 'gamey' also based on what they feed on, type of grass/feed etc etc. I remember one high end restaurant in particular in Manhattan sourced their frankly bloody amazing lamb from farms in Colorado. Just my 0.02 from what I've been told.
I agree, my venison will change flavour based on what it has been eating and what area I've taken it from.
Most Americans over cook their lamb and don't season it properly.
Good call out, cheers
Can you explain or somebpdy tell me why the plate is removed from the bottom of the joe and only coal basket is placed? Airflo? Do you suggest to do this?
5:41 the voice crack🤣🤣🤣. I’m just messing. Great video as always
hahaha cheers
lamb is the BEST! thanks James!
I agree.. i have a nice crown roast of lamb with some sides coming out in a week or so that you might like as well
How about a video on deboning and netting the leg.......
Hi James- loving your videos as it convinced us to pull the trigger on a new Big Joe III. Our first cook is about to be a boneless leg of lamb on the joetisserie! Can you tell me about how long it will take to cook an almost 4 pound netted roast? Many thanks!
I am not sure I found the right cook in my MEATER history but it was an hour 20
Well James, I tried this recipe as we had a lot of hopes. We typically don't like lamb as it taste like wool. I would not say that it is gamey as I typically like a lot of different game meats like elk, moose or wild duck. Unfortunately, it ended up in the garbage can as my wife and I really didn't like it. The "wool" taste was too strong. Maybe it's the fact that it was Costco lamb from Australia or NZ I think.
Anyway, the technique is interesting and we will apply it to beef instead! And we really like the Joetisserie. Keep up with the good work you do on this channel!!
try a north american lamb, very different taste
@@SmokingDadBBQ Good suggestion. I think that I will try that, at least to see the difference. Thanks!
Dalstrong omega series chef knife is awesome also , dangerously sharp I love it
fantastic
Great recipe with the leg of lamb on joetesserie!
So good! Thanks Scott
Dark intro lol - nice work! Cooking one this weekend!
lol... good luck with the cook!
Awesome cook James!
Thanks 👍
I may have missed this if you mentioned in the video… apologies if so. Was there a reason why you stacked the charcoal in the back half of the basket? Instead of all around?
for a less direct cook (outside would be done, inside raw if direct the entire time)... you can rake the coals under when you're ready to finish the outside
I don’t understand why Americans are so afraid of lamb. It’s enjoyed it pretty much every other part of the world, and it’s delicious
its so good
Why did you not show the end result carving and taste test. You just fast forwarded it ?
trying this tomorrow. Would you recommend a dry brine overnight?
that never hurts. I’m a huge fan of the salt brine
Hey James, I have a leg of lamb and was going to spin it this weekend. Should I debone it like yours or does it matter? Would a overnight brine help?
leave the bone if you have one, i prefer cooking with the bone. I would salt dry brine overnight
James, I just found this and loved it. I'm a big Kamado Joe fan and have most of the accessories. I really enjoy cooking and just launched my own RUclips channel a month ago. I'm doing it more for a hobby since cooking is my passion. I loved quite a few things about this video. I just picked up today at Costco a boneless leg of lamb. I was trying to decide how I wanted to cook it. I think mostly your way on the Joetisserie. I was thinking Sous vide which is newer style I'm learning. I have lots of ThermoWorks probes and thermometers but with the wires, other than checking so often on the Joetisserie. Now the knife was a cool bonus idea of yours. I see you left the rod in to hold an sliced down. Is the way you recommend to slice the leg of lamb?
it would likely be easier if you removed the spit, but it felt manly and fun so i did it that way lol
I used preserved lemons and rosemary to season leg of lamb.
great tip
Your videos are really making me consider a Komodo Joe (from a Traeger). Thanks for them. The cooking with charcoal kinda scares me, but you make it seem not too bad (after some practice I imagine).
The Traeger is a great grill, its just not for me. I like where my minivan takes me... I don't like the drive itself, that is sort of how cooking on a Traeger makes me feel. I helped my neighbor buy one, and first attempt he made better ribs than me so that is their magic. I have since taken the lead but its more involving... just like in this cook, i LOVE raking the coals around to control where I want to focus the heat. Its not as hard as you think it is, but it is a learning curve. If you can be patient with yourself, and you are excited to try / learn new things I would give it a go
@SmokingDadBBQ love the analogy
Did you do any dry brining here?
Have you ever tried doing a leg of lamb on the bone over a slower roast using the slow roller? Just wondering because where I am in the Lancashire hills we have some of he best grass fed lamb in the world - I'll have to give it a try.
making me hungry thinking about this, not yet but will soon
James do you have any videos on turkeys?
Here is my newest one - ruclips.net/video/85eiXHO2LcU/видео.html
Hey just came across this one, is the meater probe safe to use over the direct flames I thought it could only be used with no direct flames. Any guidance is appreciated before I go sticking it over open flames lol.
its ok up to 520f which is fine on rotisserie unless you go for inferno mode. use the probe to get close, remove and crank the heat to get a crust
@@SmokingDadBBQ Ah okay 👌 Thanks
I always cook Lamb on my KJ and always is in my opinion the best meat to cook full of flavour and crispy lamb fat, umm roasted potatoes with the fat dripping onto them mint sauce gravy green beans
you've got me drooling again at the idea
James, I'm about to do a trial run on turkey for Christmas, what rub would you recommend ?
I really liked the herb infused oil I did on my turkey video. Outside of salt and pepper, garlic, thyme and rosemary are great additions to your rub. Hope this helps you out for the cooking itself - ruclips.net/video/85eiXHO2LcU/видео.html
Just got my rotisserie today. I’m ready to rotisserie my turkey for thanksgiving
Hope you enjoy, we loved it. Let me get the link to my rotisserie turkey method for you
Thanks James. I’m ready to watch
@@SmokingDadBBQ I’m ready to watch. I have soooo many questions for you . Are you on fb ?
I will try this for sure.
Please do! so good.
When you get a new joe classic what's the method to make a first cook I fired it up for a little while it went up to 325 and I held it there for about a hour can I cook on now
you're all set after a break in burn like that. whats on the menu?
Maybe some ribs pork or beef but I've never seen beef ribs like the ones in your videos is that a Canadian beef rib or what thanks James for come back
@@brianbelliveau5551 there are plate and Chuck beef ribs. I prefer and am showing beef Chuck ribs in my video. Your butcher should be able to get that
Looks awesome, not a lot of experience with lamb. Do you usually just eat that by itself or in some sort of gyro or taco?
You can do it on top of a salad, like a normal roast, or pack it into a gyro with some great cheese and veggies
Do you have any videos using an actual smoker? Like a stick burner or something
I am trying to sell the Mrs on the idea of adding one
The Meater does not get damaged with the direct flames?
its ok up to 500f
@@SmokingDadBBQ Ok, ordering on Black Friday!
Why did ya fast Ford the sliced meat part?
just to keep the video short. I can slow that down
Knife video please! I need to upgrade my set but would like an expert opinion first. :)
Ok will do
PLEASE HELP!!!!!!!
I live in London where a Kamado Joe Classic 2 costs 1500 gbp which is 2000 usd, and a large Big Green Egg costs 1800 gbp which is 2400 usd.
Which one should I get?
the joe comes with much more stuff but 2,000 usd is still too much.. the classic joe 3 is 1,700 in the us at least
Bugger Charly, I just moved to London from New York where I bought a Classic 3 before we left for $1650. Damn they are expensive over here! But I'd be keen to see what James thinks - given he sold his eggs a while back, reckon he'll be suggesting you go for a Joe.
Is the Egg including a cart, side shelves, eggspander, reggulator, ash tools etc for that price? If so they are very comparable in how they cook... in my area the Joe is the better price for more features
@@SmokingDadBBQ No, just the egg with no convEggtor
@@SmokingDadBBQ Imma get the hell outta this Communist overpriced shithole very soon....I already got a job accepted in the Bay Area. It's gonna take time though....
Looks delicious
Thank you 😋
@@SmokingDadBBQ trying to find reasons why to get a joetisserie for my classic two
Were the final results so bad that you didn't want to show any long shots of the cut meat?
No three years ago when this was recorded I had just gotten started and didn’t have the routine down for what to include or not
At what temp do you pull it off? Im guessing it will continue to rise in the rest period?
count on min 5 - 10 f temp gain during the rest uncovered, more if you tent
How many lbs was the leg of lamb and what was the final cook time?
that would be easy if I had kept notes lol sorry I don’t recall the specifics
Not sure the # of time is even mentioned. Hard to planify
Love to see a joetisserie goose
right on, i have a duck in the fridge but will see if I can find a good goose
So I tried to do a leg of lamb today. So bear with me this is my 2nd cook and I don’t have my rotisserie yet. I think I added way too much charcoal, it didn’t get to the ember state properly and I was trying to control the temp to get back down. Anyway smoked too much. Got around 200f but seemed to cook way faster than I thought. Now wrapped in foil and almost both vents closed to just let it cook out for awhile longer. Didn’t quite go to plan but turned out ok. Rookie mistakes. But keep trying 👍
try less wood but have it burn cleanly to reduce white smoke
Is it possible to get the gamey taste after it's cooked?
Get rid or reduce is what I meant
a good finishing salt or compound butter with aromatics like rosemary would go a long way to accentuating non game tastes as would something like a balsamic reduction drizzle
My wife dislikes lamb. So I’ll try this method. I just got my joetisserie two weeks ago.
so good
I gotta say, I'm not overly impressed with what you did to that wonderful piece of meat. Not the joetisserie part- that's spot on and IMHO, the best and only way to cook a boneless lamb roast. But, Gaminess? That's called lamb. If you want something more like beef, look to USA raised lambs as they are more mature at slaughter. Lamb from down under are usually slaughtered earlier for that lamb flavor you call gamey. And, ditch those dried spices. For those that are afraid to tackle lamb for the first time, I understand your trepidation but, lamb deserves more attention. Marinate overnight, use fresh herbs, a good acid whether lemon or red wine, lots of garlic, and olive oil. Or, go to North Africa for ideas- harissa is wonderful. Serve with a fresh hand chopped chimichurri. Nothing bring out the flavors better.
Hey I love lamb, just have those I know who won't even bring themselves to try it (shame of shame's) due to this misunderstanding
You have the order of operations wrong. Stage the meat on the rod in the joe before lightening the charcoal. That way you avoid inhalation of smoke and burns.
but then I can’t tell my wife how difficult it was facing the elements to cook dinner lol 😂
@@SmokingDadBBQ let me know how to get the wife in the decision making to use the Kamado and going to the store to get the ingredients. I have to do it all :(
This is a terrible suggestion. Your lamb will taste like white smoke and have a terrible taste
I'm so mad Kamado Jo doesn't offer a JoeTisserie for the Jo JR feels like I'm losing out on a lot
I agree, should be easy to make the ring and spit
@@SmokingDadBBQ Thanks for the reply
Yes to knive video!
Ok will get to work
@@SmokingDadBBQ Any chance you could summarize your cooking temp, time, and target internal temp on the description or beginning of your videos? Not that I don't love rewatching your videos, but would help speed things up when I come back to your recipie! Thanks for your amazing videos!
Nice video but you hardly mentioned how to "delete" that characteristic gamey flavor of lamb. Would be nice if you actually talked more about that and explained it in more detail.
thanks, its the salt brine and direct coal cooking that makes the biggest difference
That joke at the start was pretty lamb..
slow clap 😂
I prefer US lamb to NZ/AUS as it's grain vs grass fed (finished). US lamb is bigger and has almost no "gameyness"
I totally agree with you; never buy New Zealand or Australian lamb. Same here in Canada, our local lambs don’t have any of the stink or strong flavour.
Good call out
Good point, agreed
Good lord. Seriously? US lamb is better than AUS/NZ lamb? And you don't like it because it has flavour? Which you want gone.... OK, you guys over there sure do know your beef, but I'm getting the impression you don't know what you're talking about when it comes to lamb. If you're going to rotisserie it, look towards the Mediterranean (Italy and Greece in particular). Salt and pepper for seasoning, make a mop of white wine, lemons, olive oil and garlic. Use a rosemary branch as your mop. Rotate that over open coals, mopping when the crust is looking a little dry. Don't be fussy with your lamb, it's way more forgiving than beef due to the high fat content. You need to go high on the internal temps with most of the cuts to get the collagen to become gelatine, think cooking ribs. Lamb also loves garlic, cut your cloves into slivers and insert them into the lamb. You guys must be getting sub-par lamb from the Antipodes if you have the opinion that it's sub-par compared to what you get over there.
The best way to remove the gamey taste is by trimming the fat which is responsible for the gamey taste.
I love lamb
same here
Great roast 🤤
thanks so much
If you think lamb tastes too “gamey” you got mutton fella!! Spring lamb is a whole different game
I love it, but i know folks who think it is (often people who have never had real game food to know what gamey actually tastes like lol)
Hm, is the perception that a 'gamey' flavour is something negative a North American thing? Here in the UK and in much of the rest of the world, lamb is very popular and I'd personally be looking for ways to highlight and complement its natural flavour with various different seasonings, not mask it.
i don't get it... its all people talk about it seems.
Remove the net without cutting it (so you can reuse) and remove ALL the fat. Lamb fat is not like beef fat -it does not enhance flavor but rather makes it worse. When you remove from the net you can also unroll and season the inside. Once done roll back and place in the net. I guarantee you it will taste better once cooked. Lamb breeds with fat tails have tasty fat in that tail other wise lamb fat at any part of the lamb should be completely removed.
great idea
Welsh lamb is great, says this Englishman!
Ha, cheers to that
No one said lamb, I'm not a fan of the taste.. ever.. well atleast in Australia 🇦🇺 🐑🍖🍽
i dont get north americas problem with it, i love it
love lamb...to me it has no gamey taste....they again,,,I like Elk
I’m with you. great dish
Now why would you want to remove the flavour and taste that makes lamb taste like lamb? You North Americans are funny.
i love it, my family not so much. Don't know why, this is for people like them vs. me
Australian female weight marine
Thank-you, cheers
Less face more meat next time please. Didn't even see you cut the thing!
I’ve taken that feedback into newer videos