If anyone has just bought a mastert touch like me , try this recipe , just done it tonight and it was unbelievable , shuey is the GOAT of Weber’s & our gravy turned out awsome , & i couldnt let the left over white go too waste ! Cheers mate
Schuey, this is by far my favourite channel for cooking tips and tricks. I’ve watched scores of your videos with wild success. But this gravy… mate. You should be getting royalties. It’s that bloody good. Doing God’s work.
Thanks @BGPMPN87 love getting feedback like this. I'm glad you like the gravy and stoked you love having a crack at my other recipes, the support is very much appreciated.
Just cooked this for Easter Lunch thanks to your reminder on FB a few days ago. First time I've done gravy from scratch, all was magnificent & everyone had seconds. Food coma time now, thanks dude!
I'm cooking in a beefeater BBQ and it's worked out as well as a oven cooked lamb roast 😋 Nom nom nom. Live your videos bloke and your sense of humour what a legend 💙
Made this yesterday. Lamb turned out great. I ballsed up the gravy but having rewatched I see where I went wrong. The rub is top notch will definitely do it again. Nice one Schuey.
Did this tonight. What a cracking recipe! Lamb was perfectly cooked and the gravy was outstanding. Have got a couple of Weber Qs so haven’t used the Kettle for a while now but this has incentivised me to use it a little more often. Thanks Schuey!
BRO - GrandPa West Coast from California here. Been lookin’ for something like this for a while. Making TWO of these for my family this Christmas ……….. you set the bar HIGH my friend. Can’t wait!!!!
Thanks Adam Reid, The kettles are going nowhere mate. I just wanted to bring in a little variety. I feel most of the recipes will be able to be adapted to any hooded type BBQ anyway. My plan is to release a Weber video each week and something on a different BBQ as well. Appreciate the support mate 🍻
Thanks so much for your videos mate! Helping out a ton as I move from gas to my new Weber kettle. I even managed to turn my steaks tonight into a 2 beer cook!
@@SchueysBBQrevisiting this video mate as I’ve now just bought a rotisserie kit too and will follow your other video for instructions. Only just seen your reply too. Hope you’re well
I’ve done this a couple of times now, it works a treat. I also add a couple of rosemary sprigs and a few cloves of garlic to the onions for the gravy 👍
Made one today here in Cape Town....it worked out exactly like your recipe...tiing and temp was perfect. The gravy was stunning...we only had salted butter but it worked fine. Thanks.
Schuey you are an absolute legend mate. I’ve followed a few of your videos and had superb results (like the smoked sausages, they were amazing). And this lamb was sensational. I cooked with charcoal at 200 for just over 90 mins. Then used your secret tip - double foil wrapped and let it rest for 30 mins. It was so juicy and the gravy was divine. Nice one mate 👌. Thanks 🙏
Sen - bloody - sational!! This is one of the best things I've done with my clothes on. I used shoulder instead of leg, but it went down a treat. Love your work Schuey.
I bags the shank !! Great video & good to see you sliced it the right way. A lot of people slice it lengthways (with the grain) which makes it stringy. Cheers mate !!
Hey dude! Took your recipe and guidance - gave it a minor tweak based on difference in resources I have. Method and majority is still the same. Thanks man I’m a little over an hour in (2 1/2 beer count)
I used this rub on a lamb shoulder I cooked on my drum yesterday. It was a 14 beer cook! Lemon pepper was not available in this country so I dehydrated some fresh lemons and ground up the dried lemon with some pepper. Amazing. Thanks for the lemon rub recipe. Maybe, a leg o' lamb next or some shanks.
That's awesome that you made your own lemon pepper mate Craig Luhr , I'm stoked you liked it. I am doing a full leg of lamb in the PBC in a week or two and lamb shanks in the next month, unsure what I'm cooking them in yet.
@@SchueysBBQ Thank you. Necessity is the mother of invention. I looked all over for lemon pepper and to order it would take too long. As they say "if all you have is lemons, make lemon pepper" or, something like that. I may have been confused. Look forward to shanks cook. Have you ever done a whole beef shank? Smoked Oso Bucco is amazing! Cheers
Hey Blue English staffy breeder, thanks for the suggestion, I've already done a low and slow leg of lamb, it's one of my older videos bud. I love lamb in any format. Most would prefer the shoulder for low and slow as it has so much more fat content but you are correct, the leg is great done this way as well. I didn't take mine to pulling temps, as I still wanted to carve it for lunch . 🍻
couldn't get the heat up to 240+ with charcoal so the crackle .....didn't. meat was great though and it still got smashed!! i have some pork nelly now and will use briquettes for the heat instead. @@SchueysBBQ
This is where I send everyone Schuey, the most easy going easy to follow tips with the Weber. Thanks again mate. What wired thermometer you got there for your cooks ?
Cracking video’s mate , just bought a master touch plus , doing a roast beef your way & pan gravy , looking dam good . How much flour & butter did you heat up ?
Thanks @scottshammall5281 always in the description mate Main Ingredients: 2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs) 2 tablespoons of Olive oil Seasoning Ingredients: 1 tablespoon of kosher salt 2 tablespoons of lemon pepper 1 tablespoon of dried rosemary 1 tablespoon of dried oregano 1 tablespoon of garlic powder 1 tablespoon of onion powder Gravy Ingredients: Step 1: 3 cups of water 3 onions roughly chopped Step 2: 2 cups of beef stock 1 cup of white wine Salt and pepper to taste. Step 3: 60 grams of unsalted butter 4 tablespoons of plain flour Hydration: 3 x beers
Loving your videos so far, have had heaps of success as a result. It’s probably been asked a thousand times before but are you able to tell me the type and brand of internal temp probe you are using? I’ve had numerous failures and want to get it right next purchase. Cheers, Wayne
Hey! Awesome video going to try this weekend! One question. Am I leaving the top and bottom vent wide open the entire cook? Also I have the 3 vent set up on my kettle. Shall I use just one vent or all 3? Thanks!
Hi @chicharwali, while cooking the bowl vents need to be open. How much depends on the temperature you are trying to achieve, as the oxygen sucked in is what feeds the fire. The lid vent is an exhaust. Have a look at this video, it has plenty of tips and tricks for people just starting out mate ruclips.net/video/hgzuM-1thV8/видео.html
If anyone has just bought a mastert touch like me , try this recipe , just done it tonight and it was unbelievable , shuey is the GOAT of Weber’s & our gravy turned out awsome , & i couldnt let the left over white go too waste ! Cheers mate
Just got a kettle and I'm making this my first cook up 👌
Awesome @BigLeafDropper86 what is going to be cook up number one?
Schuey, this is by far my favourite channel for cooking tips and tricks. I’ve watched scores of your videos with wild success. But this gravy… mate. You should be getting royalties. It’s that bloody good. Doing God’s work.
Thanks @BGPMPN87 love getting feedback like this. I'm glad you like the gravy and stoked you love having a crack at my other recipes, the support is very much appreciated.
Thanks mate, this was my Sunday afternoon, soo good soo moist 🤤. Will be cooking this one again, just like having an old friend for dinner 🙉🐑🍽
Love it
Thanks @jackrutherford6230 🍻
one of the few cooks where I see lamb cooked to medium. Bravo.
Thanks Orion my kids love it cooked this way and you have to please the herd 😂
Another great video. 👍
Cheers Michael Humphreys 🍻
Fu#*-'! Funny character. Love the beer timer. That should be on all nav systems 🤣
Cheers Matt Harrison, glad you enjoyed it mate 🍻
You are THE man my friend 🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀🌺🌺🌹🌴🌷🌷🌴☘🌷🌷🥀🌹🌺🌴🌼🌸🌻🌸🌻🌸🌻💮🌻🌸🌿⚘🌷🌴🌹🥀💐💐💐🌼💐💐🌼🌼
Thanks Mo Irani but we all know you are the man, I'm just the guy who clicks his tongs 😉 🍻
Just cooked this for Easter Lunch thanks to your reminder on FB a few days ago. First time I've done gravy from scratch, all was magnificent & everyone had seconds. Food coma time now, thanks dude!
Thanks justo, that's awesome, glad you loved it and the family were well fed 🍻
Followed this recipe and worked a treat.. had the whole family smiling
Hey thanks for letting me know Rob mace 🍻
I'm cooking in a beefeater BBQ and it's worked out as well as a oven cooked lamb roast 😋 Nom nom nom.
Live your videos bloke and your sense of humour what a legend 💙
Made this yesterday. Lamb turned out great. I ballsed up the gravy but having rewatched I see where I went wrong. The rub is top notch will definitely do it again. Nice one Schuey.
Thanks @hoosay cooking is a learning curve mate, especially if we over do the beer timers 😉
"Aussie lamb is best" - laughs in New Zealander
Yes it is Ha Ha @1DeathDemon11, well we don't internally baste our lamb in Australia - laughs in Aussie. Let the games begin 😂 🍻
@@SchueysBBQ ruthless but fair play 😂
@@SchueysBBQ 🤣😂🤣😂🤣🤣
@@SchueysBBQ Yeah those are the ones we ship off to Aussie to serve in your top restaurants
😂😂😂
Wow! I cannot WAIT to try this!!! I'm drooling.
That gravy. Damn fantastic. Thank you sir. Saved packet rubbish for xmas
Thanks @brentm8539, glad you liked it mate 🍻
Australia Day tomorrow, just getting a refresher course on how to do a lamb in the Webber, thanks mate 👍🇦🇺😎
Love this video Schuey!! Making us drool!! Great beer too!!
Thanks Tom Del, we all know it's the beer that makes you drool though 😂 🍻
Did this tonight. What a cracking recipe! Lamb was perfectly cooked and the gravy was outstanding. Have got a couple of Weber Qs so haven’t used the Kettle for a while now but this has incentivised me to use it a little more often. Thanks Schuey!
Got this on right now in my kamado, the rub looks great, cant wait to eat!
Thank you @tylerjohnston87, I hope it turned out great for you mate
Again my go to guy for my next BBQ adventure
Thanks for the compliment Fred Flintstome 🍻
You just can’t go wrong with a leg of lamb!!! Looks amazing mate!
Thanks Glen's Aussie BBQ, the good old leg of lamb in Spring is a must do 🍻
Th.at can't be true cause I have stuffed up a few somehow.
Second time I've done this in a couple of months and each time a roaring success. 👌Thanks Mate 👍👍
It is reading comments like yours @AnthonyClifford-rr9em that puts a very big smile on my dial, thank you so much.
I like the video! So nice to get good advice. Keep it up! Cheers! (Beer)
Thanks @drianspangenberg9765, stoked to know you like the video mate 🍻
Beauty I’m giving this one a go tomorrow
Awesome BrendanCox, hopefully you get some roasted potatoes going as well 🍻
BRO - GrandPa West Coast from California here. Been lookin’ for something like this for a while. Making TWO of these for my family this Christmas ……….. you set the bar HIGH my friend. Can’t wait!!!!
Thanks @GpaWestCoast2022 I'm a bit late to the reply but just wanted to check in and see if you made this and how you went?
a 3 beer cook up, but you are making two of them... ahhh 6 beers !!!
It's going to be great.
Great video mate. Good to see the trusty kettle again.
Thanks Adam Reid, The kettles are going nowhere mate. I just wanted to bring in a little variety. I feel most of the recipes will be able to be adapted to any hooded type BBQ anyway. My plan is to release a Weber video each week and something on a different BBQ as well. Appreciate the support mate 🍻
Another classic MAAATE.
Keep up the great work
Thanks Neil Smith, glad you enjoyed it. 🍻
Love this guy
Hey nick stinson, cheers for the support mate. 🍻
Love your presentation and style mate. Im doing 2 legs for a group of mates in the coming week so will be following your video religiously. Cheers
It is reading comments like yours @andrewhull674 that puts a very big smile on my dial, thank you so much. Good luck with the cook mate
Excellent!
Thanks ferretious 🍻
I followed this and my lamb was incredible. Subscribed
Cooked this tonight and was perfect!! The gravy omg 😱 yummmmmm thanks dude
Thanks Hayley Muldoon and my pleasure. My family love this recipe 🍻
Yum
Thanks @frankpelant9323 🍻
Thanks did this for Xmas. Gravy was great!
Thanks @robhunter1804, glad you liked it 🍻
Thanks so much for your videos mate! Helping out a ton as I move from gas to my new Weber kettle. I even managed to turn my steaks tonight into a 2 beer cook!
Love it.
I use this video for reference each time I do these roasts on my Weber, and for the gravy 👌🏼👌🏼👌🏼👌🏼
definitely gonna try this, thank you. Love how you have edited the video.
Thanks Jono A , thanks mate, appreciate the nice words 🍻
Great video mate! You are the Aussie Guga!
Cheers @brendansamuels8028, well that's a compliment and a half, thanks mate 🍻
What a smashing video mate. This is what I was looking for, as I've just bought a new 57cm kettle. Subscribed!
Thanks Tanny A, glad to have you onboard. Love a great lamb roast and this one has now hit 100k views, thanks to great people like yourself 🍻
@@SchueysBBQrevisiting this video mate as I’ve now just bought a rotisserie kit too and will follow your other video for instructions. Only just seen your reply too. Hope you’re well
steller work mate !
Thanks Jerad Wilson, much appreciated 🍻
Tried this today. Was very very good. Best gravy ever too. Thanks Schuey
Thanks Ffg Gvbh, glad you liked it 🍻
I’ve done this a couple of times now, it works a treat. I also add a couple of rosemary sprigs and a few cloves of garlic to the onions for the gravy 👍
Did this today. Thanks for the recipe
My pleasure Dan Stubbs, cheers 🍻
Your an awesome cook and great source of information. Love the pie charts.
Thanks @scottdunbar236 , very much appreciated 🍻
Great video and love your humour. I usually cook roasts at a lower temp so looking forward to trying this at your temp.
Thanks Anthony D , appreciate the nice words mate 🍻
Hecka boy you saved my bacon, i mean my roast lamb. I will thank you again now and again later.
Great vid as always Schuey. Entertaining and informative!
Thanks madmurray81, just trying to do my thing and if people are enjoying, that's a bonus, cheers mate 🍻
Nice one mate. I did a Lamb leg on the Weber rotisserie on the weekend. Came out awesome
the good old dizzy lamb, love it allan koncz 🍻
@@SchueysBBQ That’s the one mate 🤣
I’ll try your spice rub next time. Sounds awesome
@@NungaxRum sweet, let me know what you think when you do
Love yah work mate
Hey Joel Mackie, cheers for the support mate, much appreciated 🍻
Shanks for the video my fellow Gippslandian
Thank you @viclionsden6752, I appreciate you saying this, we are practically neighbours, not that I know exactly where you live 😂
Looks great !
Thanks Chris Hodges 🍻
Made one today here in Cape Town....it worked out exactly like your recipe...tiing and temp was perfect. The gravy was stunning...we only had salted butter but it worked fine. Thanks.
That's awesome mate, I only use unsalted as the recipe has enough salt in it, so either is really good, cheers Jacobus kloppers 🍻
I did this yesterday - worked really well and the only alteration I made, was putting halved garlic bulbs in with the onions.
MMMMM garlic @rossherring1448 🍻
I did the same 👌 but great recipe, cheers @ schuey
Bow gonna do one this weekend
I cannot wait to see your results esilio benedetti 🍻
Very enjoyable to watch thanks
Just followed this and it was amazing thank you. I used lamb stock which had mint instead of beef stock in the gravy. Bloody lovely, thank you.
My pleasure Damian Carson 🍻
Schuey you are an absolute legend mate. I’ve followed a few of your videos and had superb results (like the smoked sausages, they were amazing). And this lamb was sensational. I cooked with charcoal at 200 for just over 90 mins. Then used your secret tip - double foil wrapped and let it rest for 30 mins. It was so juicy and the gravy was divine. Nice one mate 👌. Thanks 🙏
Thanks Mike Sumner that is brilliant. I'm glad you achieved some great results and I'm stoked you are loving my content mate. 🍻
Did this for Christmas dinner today amazing
Awesome, glad you liked it Tom Brown 🍻
Sen - bloody - sational!! This is one of the best things I've done with my clothes on. I used shoulder instead of leg, but it went down a treat. Love your work Schuey.
Ha Ha Craig Eldred, cheers for the support mate. 🍻
I bags the shank !! Great video & good to see you sliced it the right way. A lot of people slice it lengthways (with the grain) which makes it stringy. Cheers mate !!
Ha Ha Matthew McKenzie, that shank meat is something else. Yeah cheers mate, glad you spotted the way I sliced it 🍻
Great video! Every tip worked a treat! Lamb cooked perfectly and the gravy is to die for!
Looks brilliant mate 🍻
Thanks Terry Lewis 🍻
Great vid mate, i will have to give this one a crack
Hey Scott Monaghan, cheers mate, I'm glad you liked it 🍻
Hey dude! Took your recipe and guidance - gave it a minor tweak based on difference in resources I have. Method and majority is still the same. Thanks man I’m a little over an hour in (2 1/2 beer count)
Thanks @thesmellofthefall8813 enjoy the cook mate and hope you have an epic feed
I used this rub on a lamb shoulder I cooked on my drum yesterday. It was a 14 beer cook! Lemon pepper was not available in this country so I dehydrated some fresh lemons and ground up the dried lemon with some pepper. Amazing. Thanks for the lemon rub recipe. Maybe, a leg o' lamb next or some shanks.
That's awesome that you made your own lemon pepper mate Craig Luhr , I'm stoked you liked it. I am doing a full leg of lamb in the PBC in a week or two and lamb shanks in the next month, unsure what I'm cooking them in yet.
@@SchueysBBQ Thank you. Necessity is the mother of invention. I looked all over for lemon pepper and to order it would take too long. As they say "if all you have is lemons, make lemon pepper" or, something like that. I may have been confused. Look forward to shanks cook. Have you ever done a whole beef shank? Smoked Oso Bucco is amazing! Cheers
Thanks alot man
My pleasure PhalseProfit13 🍻
Best lamb roast I’ve cooked! 👍😎
30 min rest is definitely the secret 🔥
Great cook mate. Definitely resting is the key. Keep up the goods cheers
Thanks Luke Benji, 100% a good long rest with lamb is essential in my book 🍻
Loved this video. You must be Crocodile Dundees cousin :) Looking forward to more from you thanks for doing this
Ha Ha thanks James OHalloran 🍻
I liked the video
Thanks @grantsmith505
Not a bad video for an Aussie 👍
Thanks @Sailor426
He’s a legend
He says thanks @Joe-st4ie 😉 😘
Oh yes yes yes!!
Thanks Paul Checkley glad you obviously liked it🍻
Thanks mate
This is a great video! Thanks
Give it a try on low n slow, trust me it’s even better, love your vids mate
Hey Blue English staffy breeder, thanks for the suggestion, I've already done a low and slow leg of lamb, it's one of my older videos bud. I love lamb in any format. Most would prefer the shoulder for low and slow as it has so much more fat content but you are correct, the leg is great done this way as well. I didn't take mine to pulling temps, as I still wanted to carve it for lunch . 🍻
You have help me alot thanks
Just did this and now the family thinks I'm a food god! Either that or I didn't follow the beer timer... 🤣🤣 Cheers! Was delicious!
Thanks for watching Ryan Stevens, glad you enjoyed it. That beer timer can blow out at times mate 🍻
Like your style fella. 👍 Can't wait to give this a run. Can you wind the temp back a bit and serve it a little rarer?
Thanks schuey . Will do this on me Rnr
About to do this cook for christmas!
How did it turn out @RogerRamjet069?
couldn't get the heat up to 240+ with charcoal so the crackle .....didn't. meat was great though and it still got smashed!! i have some pork nelly now and will use briquettes for the heat instead. @@SchueysBBQ
Kiwi lamb bro😁
You mean pre marinated lamb @alandrummond5890 😉 😂 🍻
@@SchueysBBQ na seriously kiwi lambs by far the best you convicts feed ya animals dirt
Love it
Yum!! Cooking this up for friends tomorrow. My leg is 3kg bone in, so I need to cook it longer?
Awesome @rhiannondavis8803, yeah I'd allow another 30 to 40 mites for 3kg leg.
Amazing thanks so much for this!!
Hey Sensai Schuey, thanks for all your great videos mate. I was wondering if you had a recipe for this rub?
Thanks a heap mate!
Apologies. Found it in description.
Glad you found it mate Kaush Singh 🍻
This is where I send everyone Schuey, the most easy going easy to follow tips with the Weber. Thanks again mate. What wired thermometer you got there for your cooks ?
Thanks Paddy Rodgers very much appreciated for the support. I'm using a Thermoworks Smoke X 🍻
He broke out the piece of paper example. Good show.
Thanks Scooter Mac, using all the tricks 🍻
I haven't got one of those temperature probes. Oh well, next!
Cracking video’s mate , just bought a master touch plus , doing a roast beef your way & pan gravy , looking dam good . How much flour & butter did you heat up ?
Thanks @scottshammall5281 always in the description mate
Main Ingredients:
2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs)
2 tablespoons of Olive oil
Seasoning Ingredients:
1 tablespoon of kosher salt
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 tablespoon of onion powder
Gravy Ingredients:
Step 1:
3 cups of water
3 onions roughly chopped
Step 2:
2 cups of beef stock
1 cup of white wine
Salt and pepper to taste.
Step 3:
60 grams of unsalted butter
4 tablespoons of plain flour
Hydration:
3 x beers
again.....legend!
Due to some uncontrollable events this did nudge into 14 beer cook territory and still turned out mint
Yeah, this weekend baby...
Everyone around to Chris Hewitt's place this weekend 🍻
@@SchueysBBQ and this weekend too! Father's day 2023!
Loving your videos so far, have had heaps of success as a result. It’s probably been asked a thousand times before but are you able to tell me the type and brand of internal temp probe you are using? I’ve had numerous failures and want to get it right next purchase. Cheers, Wayne
Welsh lamb is the best !
😂 David Gabb 🍻
The Welsh love stuffing their lamb...
Hey! Awesome video going to try this weekend! One question. Am I leaving the top and bottom vent wide open the entire cook? Also I have the 3 vent set up on my kettle. Shall I use just one vent or all 3? Thanks!
Hey mate love your work! Looking at giving this a crank tomorrow.. what are breakdown measurements of the rub 🍻
All ingredients in the description of each video mate 👍
@@SchueysBBQ cheers brudda
Legend Schuey! Love ya video’s. What type of thermometer do you use?
Thanks Benjamin Edmonds, I generally use a Thermoworks Smoke X 4 🍻
Hey Schuey….
What’s the dimensions of the enamel tray / pan you use for the gravy?
Cheers
When using the weber bbq, do the vents at the bottom need to be open? a complete newbie here. what is the purpose of them being closed? thanks.
Hi @chicharwali, while cooking the bowl vents need to be open. How much depends on the temperature you are trying to achieve, as the oxygen sucked in is what feeds the fire. The lid vent is an exhaust. Have a look at this video, it has plenty of tips and tricks for people just starting out mate ruclips.net/video/hgzuM-1thV8/видео.html