Perfect for Easter, Christmas, or just because you want to completely own everyone at a meal. Leg of Lamb is definitely a sleeper. Let me know how you do yours below!
My step mother is Greek. She and my father smoke a whole lamb every year in a big outdoor oven. The process is very similar to your recipe and absolutely delicious. People are so intimidated by lamb but it’s so easy once you get the basics down! Thanks for spreading the word.
This will definitely be a video I probably will need to sit on for views, with it being lamb, I expected that, but dude people need to experience it. Thanks for watching man!
I made this for Ramadan and my wife and kids loved it… even my 5 year old daughter who won’t eat anything other than a chicken nugget loved it. AWESOME video. Checked out some of your other content and i love this channel. Subscribed.
The local store had these on sale for $3/lb last Christmas. It was vacuum packed and I froze it. It took me a year to get up the courage to finally cook it and I followed your recipe and technique. It was amazing!! Now I regret not doing it earlier because they were again on sale for $5/lb. this last Christmas! Sadly, I didn't buy another one. Thank you for the video! It was delicious!
I got a leg of lamb and was looking for a way to make it different than just roasting in the oven. I'm going to try this. And I want to ask you about your hat you're wearing in this video. Looks like a Neil World Order podcast hat. He must be getting famous. Neil's my nephew.
@@SkullandMortar Neil is very conservative, he talks about current events and good bourbon. By the way, I appreciate your sense of humor, pissing off snowflakes is fun.
Liked the recipe chef and going to give this a try on my gravity smoker. What type of wood do you use? I imagine lamb pairs best with milder woods like cherry or apple.
I almost always use more mild stuff in general, I’m a proponent of less is more. I believe I used apple for this cook if I remember right. I love it with lamb.
@@SkullandMortar I smoked mine at 250 until I hit 145 took about 4 hours in my off set. I used lump with cherry chunks but tossed two chunks of hickory in the bin. Absolutely amazing chef, thank you! So tender, smoky, and juicy.
Can you smoke it the night before and warm up in the oven following night? Unfortunately that's our only option since we work Christmas Eve day and need it by that night
I don’t see why not, you’d just want to be very careful when reheating. I’d suggest the oven at like 160 until it’s up to temp. Add some moisture if it starts drying out.
Looks great... BUT WHERE'S THE LAMB SAAAUCE?! But nah seriously dude this looks really nice. That was the juiciest leg of lamb I've ever seen. Keep up it up, man!
Im planning to try this I have a treager grill that has a smoking option and 275 degrees should I smoke it and if I should for how long and then how long to cook for 275 degrees
I try to stay away from specific times. The important thing here is that you cook it to the right internal temperature. It’ll cook very similar to beef. Thanks for watching!
It really just kind of depends on whether or not you have one with a bone or without, your smoker, etc... I would suggest you give yourself at least four hours. If you get it done early you can always hold it in a cooler to rest and it'll stay hot for you. Thanks for watching.
I’ve definitely learned a lot since this video. You can use whatever wood you prefer, I’m sure I used either cherry or pecan, that’s what I typically use. Smoker doesn’t matter, just hit your temps and you’re good to go. I think people put too much focus on smokers and times etc… I’ve seen people cook amazing stuff in flower pots. The key is to know your equipment and to know how the meat works. I didn’t talk about baste because I didn’t baste. I didn’t need to for this cook. The purpose of this video is to show an extremely basic cook that will give you good results. Hopefully there is something in it that will help someone get started.
Thanks for the love man! All of the knives I used in this video are Dalstrong knives. I’ve got them all linked in the description of this video. Those links do give us a little kickback from Amazon too!
@@SkullandMortar It was not great I think my thermometer is not very accurate it seemed over cooked at 145 . First time Ive had something turn out so bad . Except the one time I loaded too many ribs and caught them on fire 😂.
I always thought the smoking process was around 6 to 8 hours I mean surely it’s 30 minutes to every pound of meat ? I’m smoking a leg of lamb this weekend coming and your information seems a little bit conflicting to what else I’ve heard regarding time.
Time isn’t important, it’s the internal temp. The smoker, the meat, the size, the weather, and pretty much every little thing on Earth can change the time of the cook. You’re cooking to a doneness, not a clock. Hope that helps!
@@SkullandMortar Looks beautiful! I was wondering as I've never smoked fresh, its always been hung for 5 to 7 days prior. Wondered what the difference would be.
I run my smoker at 275, and look for an internal of 160F. Unfortunately I can’t give you a time, they just do what they do, but I’d set aside like 5 hours, you can always rest in a cooler if it gets done early. Thanks for watching!
Thank you for watching man. I used a hickory and cherry blend for mine if I remember right. I need to make sure I'm saying that in videos moving forward. Add me on instagram and send me pics!
I didn't. I find that normally I don't have to if I hit it with a good amount of olive oil and keep my temps low to give the meat time to do it's thing, and I only cook it to medium. If you push it far beyond that you'll start to run into some dryness, in my experience.
Bro is removing thee best parts of the leg ... Those are pieces we keep for ourselves bruv ... I understand why you told them that though .. I love you vids... I inject my meat 3 days prior lol ... That's the advantage you get about being a butcher I'd say lol
I don’t normally unless I’m going for a different flavor. Most of the time I just season heavy and let the lamb do it’s thing. Thanks for watching man!!
@@NevilleFarkinBartos I have used mustard on other meats, and will continue to when I use a binder, but I’ve always used oil on lamb, started with baking it that way like my grandma does. Totally believe it’s possible you might get a more intense smoke flavor, I wouldn’t speak without firsthand knowledge, but I like it this way. Maybe I’ll give it a go, but in my experience sometimes less is more.
That’s a Dalstrong Omega series slicer. Last I checked they were out of stock. I have a link to the Shogun Series one in my description. It’s pretty amazing too
Wow I haven’t smoked lamb. But I have goat. Brining in beer over night and then smoke for 7 hours. Oh god, was ot good. Yes it was really good. Check out my channel for details. Leave a comment if you like and may be subscribe may be 😉
You’re wrong. Lamb is fine at steak temps. Also, there is no blood in processed meat. The red juice is a protein called myoglobin. If you want yours cooked more well done, leave it on longer.
I definitely like the music, but like everything there is a learning curve and I had to learn how to balance things out a bit. Hopefully my newer videos are a little better sound wise for you.
@@SkullandMortar if it makes you feel any better I am using your recipe for dinner tomorrow night. I do have to hand it to you because after reading all your comments you do a good job not responding angrily to any negativity. Hopefully I didnt offend
@@mattb6378 Not at all dude. Fair criticism is fair criticism. I definitely troll back if I think it's a troll, but I can appreciate constructive criticism. Enjoy man! Let me know how it goes!
Great video but that damned annoying music spoiled it. I had to turn the sound off and read the closed caption subtitles. Lose the music it is not required.
No, I will not… In all seriousness I’ve definitely gotten better and sound engineering. Also, I don’t remember what song is here, but it was probably dope.
Ok. I don’t believe you. Looks overcooked/ dry-ish. The flavor seems like it’s only in the outside, HOWEVER, I am going to try your recipe. Thank you 🙏🏾
It's so dry it glistens with moisture and juice runs out of it. If it doesn't look good to you, don't waste your time doing it my man. Just do something else.
@@SkullandMortar did not mean to offend you. I DID mention that I would try the recipe. I hope you don’t let what you feel are negative comments get to you. Folk are going to speak on you whether you do good or not. That can drive you somewhere
@@dtaylor4952 I’m not offended at all. 90% of my life is people telling me how much better they could do something than me, it’s part of the game. I’m just questioning how it looks dry with a pool of juice under it, and suggesting if you don’t like the way this turned out not to waste your meat. It’s expensive my dude.
Perfect for Easter, Christmas, or just because you want to completely own everyone at a meal. Leg of Lamb is definitely a sleeper. Let me know how you do yours below!
My step mother is Greek. She and my father smoke a whole lamb every year in a big outdoor oven. The process is very similar to your recipe and absolutely delicious. People are so intimidated by lamb but it’s so easy once you get the basics down! Thanks for spreading the word.
This will definitely be a video I probably will need to sit on for views, with it being lamb, I expected that, but dude people need to experience it. Thanks for watching man!
@@SkullandMortar worth the wait!
I made this for Ramadan and my wife and kids loved it… even my 5 year old daughter who won’t eat anything other than a chicken nugget loved it. AWESOME video. Checked out some of your other content and i love this channel. Subscribed.
Thanks man! The positivity means a lot. Glad I could be a part of your day.
This looks mighty FINE! I will be smoking a leg Leg in the morning.... thanks for sharing! Much appreciation!
Hope it turned out well man!
Trying this recipe with one of my all grass raised lambs this Easter weekend, thanks for the video!
Awesime! I hope you love it
The local store had these on sale for $3/lb last Christmas. It was vacuum packed and I froze it. It took me a year to get up the courage to finally cook it and I followed your recipe and technique. It was amazing!! Now I regret not doing it earlier because they were again on sale for $5/lb. this last Christmas! Sadly, I didn't buy another one. Thank you for the video! It was delicious!
Thank you for that compliment. I appreciate that positivity. Thank you for being here for it!
In New Zealand New Zealand lamb leg is normally $25+ a kg
I'm Going to try this for Easter and see how it comes out. Stay tune
Boom! I know that this video is a year old, but I sure do appreciate it brother! I want to try it now!!! Thanks as always man!!! You’re killing it!!!
Thanks man! I appreciate the love ❤️
Looked all over youtube for recipes yours looks the best so it's the one that I am going to use for new year's dinner thank you.
Awesome man. I hope you love it.
This is one of the best cooking videos, you were straight to your points, you gave great information and it wasn’t too long! Top-notch bro!
Thanks man. I really appreciate that.
That lamb looks amazing!! Great work guys!!
Thank you! As you know, it was amazing.
I always cook lamb leg in oven covered and cook it till fall of the bone but now I will try to smoke in my pallet grill. Thanks
Let me know what you think! Thanks for watching.
I got a leg of lamb and was looking for a way to make it different than just roasting in the oven. I'm going to try this. And I want to ask you about your hat you're wearing in this video. Looks like a Neil World Order podcast hat. He must be getting famous. Neil's my nephew.
Hopefully you love it dude! This is actually a New World Order hat from late 90s WCW. I’ll have to check out his podcast.
@@SkullandMortar Neil is very conservative, he talks about current events and good bourbon. By the way, I appreciate your sense of humor, pissing off snowflakes is fun.
Looks good. I'll try it out today with a bit of a twist to my liking
That’s the way to do it. Take what works for you and add your own flair. Let me know what you think.
Looks absolutely delicious. I am going to make it like this
Thanks for the compliment! I hope you love it
Great presentation. I will cook my next lamb using your technique. Thanks for very recipe. Following you now.
Hell yeah man!! Welcome to the squad!!
Going to try smoking one this Christmas thanks for the vid
Hell yeah dude! Let me know what you think.
I m going to try this for Easter and see how it comes out Stay Tune
Hell yeah! Let me know how it turns out.
I’m going to try this for Easter dinner, I’ll let you know how it goes 🤞
Hopefully it turned out awesome.
wow, that looks amazing! Can't wait to try it out!!
Thanks for watching! Let me know if you try it!
2hrs in the smoker and thats it? Wow. It looks delicious 👍
Thanks for the love!
Excellent video! That's how I'll be doing my Easter lamb. Thanks!
Thanks man! Let me know how it goes!
I wish more people in my family liked lamb, this looks amazing!!
Also, Merry Christmas to you and yours!!! Oh and I guess to Terry too.
Sneak it in on them! Thank you and you have a merry Christmas as well!
OMG this was amazing that lamb made my mouth water 👍👍👍
Thanks man!
@@SkullandMortar your welcome 👌👌
Liked the recipe chef and going to give this a try on my gravity smoker. What type of wood do you use? I imagine lamb pairs best with milder woods like cherry or apple.
I almost always use more mild stuff in general, I’m a proponent of less is more. I believe I used apple for this cook if I remember right. I love it with lamb.
@@SkullandMortar I smoked mine at 250 until I hit 145 took about 4 hours in my off set. I used lump with cherry chunks but tossed two chunks of hickory in the bin. Absolutely amazing chef, thank you! So tender, smoky, and juicy.
@@Matty_Ice_Reviews glad you had a good experience man!
I can't wait for the day I have the room for a smoker, until then I have these videos lol
Don't be afraid to try these in your oven. You won't have the smoke flavor but the rest should work. Glad to be your smoking gateway!
Hi John I'm Jimmy Barker from England, of to do this for Easter one year
Hey man! That’s awesome! Let me know how it turns out!
This a a damn good recepie! I may change it a little bit to my taste, but i LOVE IT!
Hell yeah man! Take what works for you. Thanks for the love.
nice Video John, this lamb look delicious!
Thanks dude! With the stuff you put out I’m humbled!
The lamb looks familiar... deliciousness!!!
Dude thank you so much for it!
Can you smoke it the night before and warm up in the oven following night? Unfortunately that's our only option since we work Christmas Eve day and need it by that night
I don’t see why not, you’d just want to be very careful when reheating. I’d suggest the oven at like 160 until it’s up to temp. Add some moisture if it starts drying out.
Looks great... BUT WHERE'S THE LAMB SAAAUCE?! But nah seriously dude this looks really nice. That was the juiciest leg of lamb I've ever seen. Keep up it up, man!
Thanks man! I appreciate the support!
Looks yummy and tasty lamb..
Excited to taste it..
New friend here ..see u there too
Thanks for checking me out. I appreciate you!
I love they way cook.
Thanks for watching!
Looks great
Thanks man!
Will be trying that this weekend
Wollongong Australia 🇦🇺
Nice video mate
Hell yeah man! Make sure to send me pics on IG!
@Skull and Mortar Thanks for the recipe! what are your thoughts on prepping (seasoning the lamb one day) prior to cooking it?
Thanks for watching dude! It’s never an issue to season the day before. You’ll just get deeper penetration.
He had me at "whats poppin guy's"
😂
Doing my leg tomorrow 🦋
Let me know how it turns out!
Im no fan of Lamb....but this looks good!!! Congrats on a thousand subs!!!!!!!!!
Thanks man! I appreciate the love!
Trying this for the 4th
Let me know what you think!
@@SkullandMortar will do
Do you have a link for the knife?????
It’s sold out :(
Im planning to try this I have a treager grill that has a smoking option and 275 degrees should I smoke it and if I should for how long and then how long to cook for 275 degrees
I try to stay away from specific times. The important thing here is that you cook it to the right internal temperature. It’ll cook very similar to beef. Thanks for watching!
Great video bro! Hey, what was that seasoning in the little bag called you added? Super into new seasoning mixes. Thanx!
Thanks for the love man! It's called Cowboy Prairie Dust. If I'm being honest I have no clue who makes it though.
Like the simplicity and how you describe what your doing! Bone in eh!🤭
Thanks dude! I appreciate the love
Dope vid my man. I plan on trying my hand at smoked lamb this Easter. Oh and sub'd ✌️
Hell yeah man! Welcome to the squad. Let me know how you like it.
Nice! How long did you cook it for? So I know when to start, so it will be finished for the dinner
It really just kind of depends on whether or not you have one with a bone or without, your smoker, etc... I would suggest you give yourself at least four hours. If you get it done early you can always hold it in a cooler to rest and it'll stay hot for you. Thanks for watching.
Good hat.
Thanks man!
What type of wood, what type of smoker? Why not baste? A lot has been left out in the instructions.
I’ve definitely learned a lot since this video. You can use whatever wood you prefer, I’m sure I used either cherry or pecan, that’s what I typically use. Smoker doesn’t matter, just hit your temps and you’re good to go. I think people put too much focus on smokers and times etc… I’ve seen people cook amazing stuff in flower pots. The key is to know your equipment and to know how the meat works. I didn’t talk about baste because I didn’t baste. I didn’t need to for this cook.
The purpose of this video is to show an extremely basic cook that will give you good results. Hopefully there is something in it that will help someone get started.
The olive oil and spice combo was nice. Where did you get that fancy knife from?
Thanks for the love man! All of the knives I used in this video are Dalstrong knives. I’ve got them all linked in the description of this video. Those links do give us a little kickback from Amazon too!
@@SkullandMortar thank you.
Should have watched this before I started today😂😂😂. I just did salt pepper and crushed garlic but no olive oil dammit .
How did it turn out?
@@SkullandMortar Loaded it about an hour ago . I will for sure let you know 👍
@@SkullandMortar It was not great I think my thermometer is not very accurate it seemed over cooked at 145 . First time Ive had something turn out so bad . Except the one time I loaded too many ribs and caught them on fire 😂.
@@dabratlaboratoriesreviews4659 we’ve all done that lol. Maybe try pulling it at 135 and letting it rest
Awesome
Thanks man!
Looks delicious! how many pounds was that leg of lamb??
To be honest I don’t remember now. It was a decent sized leg though.
I like to smoke mine with sassafras wood and serve with a homemade Root Beer BBQ sauce.
Sounds awesome man! I’ll have to give that a try.
I always thought the smoking process was around 6 to 8 hours I mean surely it’s 30 minutes to every pound of meat ? I’m smoking a leg of lamb this weekend coming and your information seems a little bit conflicting to what else I’ve heard regarding time.
Time isn’t important, it’s the internal temp. The smoker, the meat, the size, the weather, and pretty much every little thing on Earth can change the time of the cook. You’re cooking to a doneness, not a clock. Hope that helps!
Thank you
L.M.A.O 😂😂I KNOW 😂😂😂😂
Hi. Can I ask, if pull of the smoker at 145 and rest it for 30 minutes the temperature is not getting up? Or is it small difference?
What about internal temp?
You want to cook it to at least 145F
Great Video ! What Type of wood pellets do you recommend
I usually use a mix of cherry and maple, sometimes pecan. Thanks for the love!
Did the lamb hang before it was butchered?
I honestly couldn't tell you. I was gifted it by a buddy who worked at a bucher shop, so I'd assume it was done properly. Thanks for watching.
@@SkullandMortar Looks beautiful! I was wondering as I've never smoked fresh, its always been hung for 5 to 7 days prior. Wondered what the difference would be.
Do you have an actually written recipe for this? I hope to try it out this weekend!
I’ve never actually written it down. I probably will do a cookbook at some point if I get big enough. Thank you for watching!
You got swag bro!!! About to smoke my first leg of lamb!!! Thanks for the ideas.
Much appreciated man. Thanks for watching so I can keep making videos lol
what temp did you cook it at?
I'd have to go back and watch it again, but I usually run this around 250F
What happens if you cook at like 225?
Should cook the same, just take longer.
I doing a 7lb bone in leg of lamb. How long should I smoke it for and what temp. Using an offset smoker
I run my smoker at 275, and look for an internal of 160F. Unfortunately I can’t give you a time, they just do what they do, but I’d set aside like 5 hours, you can always rest in a cooler if it gets done early. Thanks for watching!
@@SkullandMortar is the internal temp medium rare? Appreciate the help. Your lamb looks awesome
@@paulconner3765 no problem man. I love that people are watching and asking questions. 160 is medium, medium rare is 145ish with lamb.
Gonna hit this today on my big green egg
Let me know what you thought!
Badass video, I became a subscriber. Keep them coming.
I appreciate it! Thank you for the support.
I’m smoking a leg of lamb bone in for Easter. Yours looks great. What wood did you use in your smoker? Thanks for the recipe.
Thank you for watching man. I used a hickory and cherry blend for mine if I remember right. I need to make sure I'm saying that in videos moving forward. Add me on instagram and send me pics!
What knife are you using to chop the thyme?
That’s the Dalstrong Shogun series x chefs knife. I’ve got a link in the description. Thanks for watching!
@@SkullandMortar I saw that on your description before you sent this and bought it lol! Can’t wait to try the recipe.
@@Smallchieff that’s awesome! Those links help the channel too so much appreciated. Let me know what you think of both.
Did you mop this at all since there isn’t much fat in it?
I didn't. I find that normally I don't have to if I hit it with a good amount of olive oil and keep my temps low to give the meat time to do it's thing, and I only cook it to medium. If you push it far beyond that you'll start to run into some dryness, in my experience.
Bro is removing thee best parts of the leg ... Those are pieces we keep for ourselves bruv ... I understand why you told them that though .. I love you vids... I inject my meat 3 days prior lol ... That's the advantage you get about being a butcher I'd say lol
No doubt man! We have to keep it all as basic as possible on these intro level recipes.
Do you inject the lamb with anything?
I don’t normally unless I’m going for a different flavor. Most of the time I just season heavy and let the lamb do it’s thing. Thanks for watching man!!
How many lbs was your leg? And what wood did you use?
Thanks for watching! I honestly don’t remember at this point but I’d say looking at it around 10lbs.
@@SkullandMortar ok sounds good. I noticed you didn't remove the gland. Was it still in there?
@@dadbodgaming.92 nope, it was removed by the butcher.
Ok I see you Chumlee
Oh yeah man, sick burn. Two chubby guys with tattoos and beards who look nothing alike. You got me good bro.
Lol I see a small resemblance haha all love tho
using oil as a binder is a bad idea when smoking, it acts like a barrier for the smoke, better to use just a little mustard or something
I disagree. I do it all of the time with lambh and I always have a nice smoke flavor. Oil is better with lamb.
@@SkullandMortar hmm have you tried both methods? I definitely get a better smoke ring and flavor without oil
@@NevilleFarkinBartos I have used mustard on other meats, and will continue to when I use a binder, but I’ve always used oil on lamb, started with baking it that way like my grandma does. Totally believe it’s possible you might get a more intense smoke flavor, I wouldn’t speak without firsthand knowledge, but I like it this way. Maybe I’ll give it a go, but in my experience sometimes less is more.
What is that meat slicer?!?!
That’s a Dalstrong Omega series slicer. Last I checked they were out of stock. I have a link to the Shogun Series one in my description. It’s pretty amazing too
I just noticed you have an NWO hat on, classic!
Too sweeeeet!
Wow
I haven’t smoked lamb. But I have goat. Brining in beer over night and then smoke for 7 hours. Oh god, was ot good. Yes it was really good. Check out my channel for details. Leave a comment if you like and may be subscribe may be 😉
Smoking makes everything better.
Esta crudo y aun sale sangre tiene que salir jugo blanco😱😱
You’re wrong. Lamb is fine at steak temps. Also, there is no blood in processed meat. The red juice is a protein called myoglobin. If you want yours cooked more well done, leave it on longer.
this chum lee?
Yeah dude. Pretty clever. Fat dudes with beards and tattoos are all the same person.
So? How to smoke?
Yeah dude. Just got to watch the video.
Nice video. It's not blood though #myoglobin
Yes I’m aware. I definitely misspoke. Thanks for watching and the compliment!
You need to let it rest. Rookie.
I did stupid
Good video but cant you do it without the gay music?
I definitely like the music, but like everything there is a learning curve and I had to learn how to balance things out a bit. Hopefully my newer videos are a little better sound wise for you.
@@SkullandMortar if it makes you feel any better I am using your recipe for dinner tomorrow night. I do have to hand it to you because after reading all your comments you do a good job not responding angrily to any negativity. Hopefully I didnt offend
@@mattb6378 Not at all dude. Fair criticism is fair criticism. I definitely troll back if I think it's a troll, but I can appreciate constructive criticism.
Enjoy man! Let me know how it goes!
mmmmmmmm 🐑
🙏🙏
Great video but that damned annoying music spoiled it. I had to turn the sound off and read the closed caption subtitles. Lose the music it is not required.
I think with time I’ve definitely learned to turn it down some. 😂😂. Thanks for the compliments
Award winning pit boss that doesn't use temp probes?
I use probes all the time…. Just depends what I’m cooking, who I’m cooking it for, and how I feel that day. Thanks for watching my video.
What? What? Sorry can’t hear you. Can you turn the lousy music down or better yet off?
No, I will not…
In all seriousness I’ve definitely gotten better and sound engineering.
Also, I don’t remember what song is here, but it was probably dope.
Lamb on a spit is way better.
Esta crudo para mi
Then leave it on longer.
Ok. I don’t believe you. Looks overcooked/ dry-ish. The flavor seems like it’s only in the outside, HOWEVER, I am going to try your recipe. Thank you 🙏🏾
It's so dry it glistens with moisture and juice runs out of it. If it doesn't look good to you, don't waste your time doing it my man. Just do something else.
@@SkullandMortar did not mean to offend you. I DID mention that I would try the recipe.
I hope you don’t let what you feel are negative comments get to you. Folk are going to speak on you whether you do good or not. That can drive you somewhere
@@dtaylor4952 I’m not offended at all. 90% of my life is people telling me how much better they could do something than me, it’s part of the game.
I’m just questioning how it looks dry with a pool of juice under it, and suggesting if you don’t like the way this turned out not to waste your meat. It’s expensive my dude.
Background music certainly doesn’t do any good here.
It’s peaceful af.