Looks amazing, and what a great way to spend your day. I will definitely try wrapping the lamb on a tray with stock and an onion trivet. I tend to smoke lamb leg on the Kamado Joe. The master butchers association in SA do an incredible yiros rub that turns lamb into heaven. I completely agree about how forgiving it is. Lamb plus kamado = a great feed.
Ha ha sip of personality 😂 Have made the original version a number of times which is always a hit. Looking forward to making V2 this weekend for the family with the lemon potatoes you did last time. The BEST!
Can confirm V2 is just as delicious. Kids has seconds and there are no left overs frrom a huge shoulder. If that doesn't say winner I don't know what does!
Might have to try that this weekend. Great looking leg, much better than the shizzle I can get here at the supermarkets in the UK. I usually splash some sherry or port in my lamb when I do it my way. Try some Scapa or Cardhu Gold Reserve whiskey, lots of personality in those bottles. Cheers.
Always know its going to be a good one when you open the whisky at the start of the video. Love the simplicity of this roast but with loads of flavour. The pan juices would turn into a fab base for a sauce too. Have a great Christmas folks - cheers, hic
Think I'll give this a go for my sister and brother-in-law who are stopping over tomorrow. Got lots of ideas for greek-style sides, Melitzanosalata, watermelon feta and mint salad, hummus. Might try your potato dish from the first one as well. We're finally getting some weather here in the UK!
Perfect! Did you put any smoke on it? I’m doing one tomorrow. I woulda done a shoulder, but will try a leg as per your method. I thought I’d drop a small chunk of jam wood in and see how it goes. More importantly- how’s the Bunnahabhain? I’ve got a bottle in the mail, unfortunately won’t be here for another week.
I generally prefer a hint of smoke personally on most of my cooks, which the charcoal itself generally provides. If you like more, certainly add some, but I’d try without first. 👍🏼👍🏼 Bunnahabhain is stunning. Such a great distillery that! I love the 12. A classic :)
Just love leg of lamb, especially lamb sandwiches for a few days after the roasting. Speaking of roasting,,,,,,, would you tell me about your pan, make and material. Thanks so much
Leftovers are the best! Solid question that. It’s over a decade old. It’s a Baccarat stoneware roasting tray. Don’t even know if they sell it anymore. Wasn’t expensive, has been utterly thrashed.
Would you say one can put some potatoes/peppers to go along with the lamb for the last 3 hours while its wrapped? Would it be long enough to cook the potatoes?
I would think so, yeah for sure. You could also blast them in oven or Kamado to crisp up too if you’d like. Carrot, parsnips, any root veg would be great.
Hey Geoff, this looks fantastic. I've not done a leg to pull-apart temp before but definitely plan to after seeing this. What do you put with it? I was thinking standard roast veg like I would for a roast lamb cooked to medium, but is the flavour and/or texture of this cook suited to something else? And what about the sauce? Gravy, mint, other?
Options!! Gravy is great. You have a great start already in the pan. Baba Ganoush works, garlic cannellini bean purée is the bomb. Yoghurt … serving over a mid-east style green salsa is amazing. Smacking pomegranate over the top for Christmas colour! Roasted veg is a great accompaniment. I love mushy peas. They’re always around for me. Next day, serve it up reheated as an upmarket Gyros in wraps is amazing.
Hi Geoff, What temps did you do it at? I was not sure watching the video as didn't know if the dome temps on the video were dropping due to the dome been open for a while for filming. Cheers from an Aussie stranded in the UK.
I noticed on this version you gave it "some nice slashes" where the first version was a shallower scoring. Is that because of the heavier/coarser seasoning compared to the finer rub on the first?
Hi Paul :) The answer to that is “When you need to”. If yours doesn’t look dry, you don’t need to. Depends on fat content and all that. I prob did mine 2-3 times I think before the wrap. As for make up, for me, I put a cup of stock, and a splash of Worstershire. Then when I wrap it, that goes into the braising liquid so there’s no waste 👍🏼
Having this tonight for dinner but with your red wine recipe. Cant wait!
I’m jealous now of my own recipe. 😂😂😂 I want it now!
Looks amazing, and what a great way to spend your day. I will definitely try wrapping the lamb on a tray with stock and an onion trivet.
I tend to smoke lamb leg on the Kamado Joe. The master butchers association in SA do an incredible yiros rub that turns lamb into heaven.
I completely agree about how forgiving it is. Lamb plus kamado = a great feed.
That sounds awesome. Any idea what their recipe is? I’d be keen to give it a crack!
Ha ha sip of personality 😂
Have made the original version a number of times which is always a hit.
Looking forward to making V2 this weekend for the family with the lemon potatoes you did last time. The BEST!
That’s awesome to hear!
Personality - some would say I require the assistance 😂
Can confirm V2 is just as delicious. Kids has seconds and there are no left overs frrom a huge shoulder. If that doesn't say winner I don't know what does!
Might have to try that this weekend. Great looking leg, much better than the shizzle I can get here at the supermarkets in the UK. I usually splash some sherry or port in my lamb when I do it my way. Try some Scapa or Cardhu Gold Reserve whiskey, lots of personality in those bottles. Cheers.
I’ve had Cardhu 12 and 15, not seen gold reserve. I’m on the lookout! Hope you enjoy the recipe! Cheers :)
Always know its going to be a good one when you open the whisky at the start of the video. Love the simplicity of this roast but with loads of flavour. The pan juices would turn into a fab base for a sauce too. Have a great Christmas folks - cheers, hic
Exactly right on all counts! Cheers Garry. Hope you and yours have an awesome Christmas. 👍🏼👍🏼❤️
Oooo, i look forward to trying this!
Let us know what you think!
Think I'll give this a go for my sister and brother-in-law who are stopping over tomorrow. Got lots of ideas for greek-style sides, Melitzanosalata, watermelon feta and mint salad, hummus. Might try your potato dish from the first one as well. We're finally getting some weather here in the UK!
Excellent! Sounds like you got it all planned out! Do let us know how it turns out :)
Gonna have to do this, especially with lamb being so cheap at the moment.
Perfect for the Christmas table!
Perfect! Did you put any smoke on it? I’m doing one tomorrow. I woulda done a shoulder, but will try a leg as per your method. I thought I’d drop a small chunk of jam wood in and see how it goes.
More importantly- how’s the Bunnahabhain? I’ve got a bottle in the mail, unfortunately won’t be here for another week.
I generally prefer a hint of smoke personally on most of my cooks, which the charcoal itself generally provides. If you like more, certainly add some, but I’d try without first. 👍🏼👍🏼 Bunnahabhain is stunning. Such a great distillery that! I love the 12. A classic :)
Just love leg of lamb, especially lamb sandwiches for a few days after the roasting. Speaking of roasting,,,,,,, would you tell me about your pan, make and material. Thanks so much
Leftovers are the best!
Solid question that. It’s over a decade old. It’s a Baccarat stoneware roasting tray. Don’t even know if they sell it anymore. Wasn’t expensive, has been utterly thrashed.
thanks a million Geoff. love your stuff@@GeoffTheChefOfficial
@@phillipragsdale3382 Cheers. Appreciate that!
I want to come hang out at your house Geoff😂. I'm making lamb for the first time tomorrow for Easter using this method.
Good luck mate! Let me know how it turns out. 👏👏
Would you say one can put some potatoes/peppers to go along with the lamb for the last 3 hours while its wrapped? Would it be long enough to cook the potatoes?
I would think so, yeah for sure. You could also blast them in oven or Kamado to crisp up too if you’d like. Carrot, parsnips, any root veg would be great.
Hey Geoff, this looks fantastic. I've not done a leg to pull-apart temp before but definitely plan to after seeing this. What do you put with it? I was thinking standard roast veg like I would for a roast lamb cooked to medium, but is the flavour and/or texture of this cook suited to something else? And what about the sauce? Gravy, mint, other?
Options!!
Gravy is great. You have a great start already in the pan. Baba Ganoush works, garlic cannellini bean purée is the bomb. Yoghurt … serving over a mid-east style green salsa is amazing. Smacking pomegranate over the top for Christmas colour!
Roasted veg is a great accompaniment. I love mushy peas. They’re always around for me. Next day, serve it up reheated as an upmarket Gyros in wraps is amazing.
Thx for the super-fast response and the ideas.
@@ScottThompson-n6h Anytime. :)
Hi Geoff, What temps did you do it at?
I was not sure watching the video as didn't know if the dome temps on the video were dropping due to the dome been open for a while for filming.
Cheers from an Aussie stranded in the UK.
Ha! Sorry to hear!
I did mention it, but 120C | 250F. Nice and gentle. 👍🏼👍🏼👍🏼
I noticed on this version you gave it "some nice slashes" where the first version was a shallower scoring. Is that because of the heavier/coarser seasoning compared to the finer rub on the first?
@@lukedavies7663 probably just me paying better attention instead of worrying about filming! About a cm is good.
Do you think certain wine works better than others?
@@lukedavies7663 They’re like my children. I love them both equally. But get on those potatoes in the original version!
Hey mate , do you use any smoking wood with the charcoal? If you were to what would be good with the lamb ?
@@R0BB01981 I generally don’t. I like the natural charcoal flavour as is mostly. I’d go with the fruit and nut woods personally if you wanted more.
@@GeoffTheChefOfficial I’m only using briquettes coconut type . I’ll add some apple as it’s pretty mild
@@R0BB01981 Sounds good!
@@GeoffTheChefOfficial what wine 😂😂
@@R0BB01981 Oh definitely a lovely Cab Sauv!
Hey Geoff, I can almost smell it. How often did you spritz and what was the make up of it?
Cheers
Hi Paul :) The answer to that is “When you need to”. If yours doesn’t look dry, you don’t need to. Depends on fat content and all that. I prob did mine 2-3 times I think before the wrap. As for make up, for me, I put a cup of stock, and a splash of Worstershire. Then when I wrap it, that goes into the braising liquid so there’s no waste 👍🏼
@@GeoffTheChefOfficial, thanks, for your prompt reply. I would never have thought of Worcestershire sauce. I’ll give it a go tomorrow. Cheers
@@paulbourke2686 no prob! Let us know how you go with it :)
@@GeoffTheChefOfficial, it was pretty good, very tasty but parts of it were a little dry
@@paulbourke2686 hmmm … I wonder why? It’s very forgiving too. Did you do everything the same?
Got a leg ready for tomorrow, but now I can't decide between v1 (which I've made before) and v2 🤔 Anyway, thank you for all the inspiration 👌
I’m glad to be a source of confusion! Happy Easter!!
@@GeoffTheChefOfficial I'm not worried, can't go wrong either way I figure 🙂 Happy easter!