Thanks Matthew. It took about 45mins to cook. Not sure exactly of the temp. All vents were fully open for the whole duration. Full coal baskets were sitting just off center for most the cook. I like my lamb with those charred edges. Adds a nice texture. For internal temps I always go with the guide on amazingribs.com amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures
Mate that looks unreal. I thought the lamb shoulder may have fallen apart with the smaller pieces. But it held together really well. I got the rotisserie last week. Did you trim much fat off the lamb shoulder?
Job well done, and this is coming from a greek, lamb is our forte, again good job, next time try putting some tsatziki sauce on top, you can buy it at qny supermarket or deli
Хобби
No nonsense, straight to the point video, awesome mate 🤘
Thanks for the comment mate! really appreciate the feedback.
That looks awesome
Looks great
Thanks Danny 👍
You've inspired me to get the rotisserie, didn't even think of going down to the local woolies and prepping it like this. Great work.
Thanks Josh. Glad you enjoyed. You won't regret getting a rotisserie. Best accessory.
@@OzzieOutdoorsyoutube Id be 100% keen to see a vid on how to perfect the weber kettle grilling of some burgers and snags as well!
is it true that it does not fit properly on the grill? ive read alot of reviews saying it does not fit?
No dinosaurs were harmed in the filming of this video. Probably.
Looks good mate, the Cockies are making a racket
Thanks Greg. Those Cockies are out of control some times.
very good!
Thanks BigPapaHaris. More vids on the way.
How long did you cook it for and at what temperature please? Looks amazing BTW 👍🏻❤️
Thanks Matthew. It took about 45mins to cook. Not sure exactly of the temp. All vents were fully open for the whole duration. Full coal baskets were sitting just off center for most the cook. I like my lamb with those charred edges. Adds a nice texture. For internal temps I always go with the guide on amazingribs.com amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures
Mate that looks unreal. I thought the lamb shoulder may have fallen apart with the smaller pieces. But it held together really well. I got the rotisserie last week. Did you trim much fat off the lamb shoulder?
How long indirect and direct?
Job well done, and this is coming from a greek, lamb is our forte, again good job, next time try putting some tsatziki sauce on top, you can buy it at qny supermarket or deli
Thanks mate. Appreciate the kind words. Tsatziki sauce on the cards for next time.
What
Cut of lamb?
I never trim the fat when I do this, adds extra moisture and flavour 👌👌👌
And would save me a heck of time. Note taken.
Yummy, are we invited to lunch 😘😘😘
Ha Ha...along with all my neighbors who just seem to pop over when I'm cooking.
It will be more helpful to share a link to the tools you are using!
Good suggestion Marmarana. Will do.
"That's not a knife" 😆
🔪 Ha Ha
A plate under thz meat to collect juices my Friend.
Sounds like you're breading dinosaur s
Ha Ha....Just a lively bunch of white cockatoos that live nearby.
Narration would’ve been good. What the hell was all that screeching noise???