Thanks for the video Greg, been roasting leg of lamb on Easter for years on my Kamado. Just got the rotisserie for my Kamado and want to do this for Easter this year. Different company, same concept.
In this particular video he posted a detailed transcript and time stamp in the description box. Just hit the more button and it will drop down if you want to skip to a certain part of the video. You want to go by your desired internal temp. This one was at 130 degrees for 1 hour and 15 minutes. Your time may vary🔥
we don't have the kamado rotisserie anymore but we do offer a rotisserie for our 22" kettle grill. :) snsgrills.com/collections/grilling-accessories/products/sns-kettle-rotisserie-kit
I've had braised leg of lamb, I'm not sure if medium rare lamb would work. What kind of cuts would they have used they where like turkey drum sticks and close to pulled pork. Your Roast came out Nice.
Thanks John. I'm not sure what you're asking about the turkey question but this was a boneless leg of lamb which Greg got from Costco. Appreciate you watching.
Hi John, The whole leg of lamb is from the back end of the sheep, and typically has the hind shank attached. My inclination is that when you buy shanks, they are the fore shanks. Personally I love shanks, but as folks have pointed out, they contain alot of connective tissue, and therefore require a longer cook. I also love slow cooked hogget and mutton shoulders.
In my opinion it looks a little too rare. Maybe should’ve left it in until 135 degrees b4 pulling it to rest. But I like mine a little more Medium Rare / Medium rather than Rare / Medium Rare. But I love the “rub”. Greek Easter is coming in May this looks like a good opportunity to try it.
That’s pretty much raw for lamb. You cant and dont eat lamb like that. Lamb needs to be medium at its absolute least cooked (for a lamb loin) and a lamb roast should be medium to well. Look at the blood on that board. Lamb resting juices should have NO blood. This was a really poor cook.
That turned out incredible, Greg. Could almost smell it through the screen.
Thanks Justin!
Almost?? Ha! Maybe I'm way too sensitive, lol, but i DO smell it.
Outstanding video and cook as always, brother! Hope you’re well. Ttys... cheers 🍻
Thx for watching, Mike.
I really like the angle options of that wedge attachment. Well done. Excellent cook, Greg! 👌
Thanks, Everett BBQ! Appreciate you watching.
You know you did an excellent job cooking when the viewer get hungry! Wowww ❤️
Thanks for watching the video, Burhan!
Thanks for the video Greg, been roasting leg of lamb on Easter for years on my Kamado. Just got the rotisserie for my Kamado and want to do this for Easter this year. Different company, same concept.
Thanks for watching, Rob!
Great looking leg o’ lamb! Gotta try this!
You should! Thanks for watching!
That looks so good. Great video!
No problem. Glad you enjoyed it, Dennis!
Great video! I might try slathering the herb mix all over before trussing! Thanks for the tips
👍🏻
Nice cook Greg. Definitely gonna try that slather.
Give it a shot. Thanks for watching, Jake!
That looks delicious Greg!!
Yeah he knocked it out of the park. Thx for watching.
Really nice looking cook Greg.
Yeah, Greg knocked it out of the park. Thanks for watching, Andrew!
The SNS Rotisserie Kit set up for their Kamado Grill has been “Sold Out” for a year. Wonder why they aren’t stocking it?? Looks like a sweet set up👌
The Rotisserie for the Kamado may return for a limited run. however we did just release a rotisserie for the SNS Kettle grill.
Link?
I must have misplaced my invite..well maybe next time..great job..
Glad you enjoyed it, Wayne!
very nice! what was the approximate total cook time? Doing one of these today so thanks for the tips
In this particular video he posted a detailed transcript and time stamp in the description box. Just hit the more button and it will drop down if you want to skip to a certain part of the video. You want to go by your desired internal temp. This one was at 130 degrees for 1 hour and 15 minutes. Your time may vary🔥
Will this also fit the Weber Summit Kamado Charcoal Grill?
Sooo, where do I order that rotisserie ring
we don't have the kamado rotisserie anymore but we do offer a rotisserie for our 22" kettle grill. :) snsgrills.com/collections/grilling-accessories/products/sns-kettle-rotisserie-kit
Nice Greg,I was jumping thru the monitor to eat a slice BTW some day someone will do a boneless saddle of lamb
Yeah, he did a great job. Thanks for watching, Stlmgnolia!
Great recipe and video!
How would you change it for the SnS kettle w/o a rotisserie attachment?
I would use the Slow n Sear and run the kettle at around 300ºF until you hit your target temp, over indirect heat.
Thanks for watching dkugler007! (and thanks Greg)
Tasty recipe😋
Thanks for watching, food plus food!
You guys deserve much more views and subscribers. It's a shame I can't get the sns kettle here in Mexico with paying the taxes.
Thanks Roberto. Happy to have you here.
Are we supposed to guess how much to use of each ingredient is in the recipe? This is nuts!
Hey bobby, as mentioned in the video there is a link to the full recipe with quantities in the description box to help you out. Hope you enjoy it :)
I've had braised leg of lamb, I'm not sure if medium rare lamb would work. What kind of cuts would they have used they where like turkey drum sticks and close to pulled pork. Your Roast came out Nice.
Thanks John. I'm not sure what you're asking about the turkey question but this was a boneless leg of lamb which Greg got from Costco. Appreciate you watching.
@@SnSGrills I believe I was referring to lamb shank not knowing what they were at the time referring to the fact there similar in size to turkey legs.
Hi John,
The whole leg of lamb is from the back end of the sheep, and typically has the hind shank attached. My inclination is that when you buy shanks, they are the fore shanks. Personally I love shanks, but as folks have pointed out, they contain alot of connective tissue, and therefore require a longer cook.
I also love slow cooked hogget and mutton shoulders.
Can you confirm if the SnS rotisserie will fit on a 22.5 weber performer?
This is designed for our kamado. However we are always developing new products. (hint, hint)
@@SnSGrills what about trying to get the item back in stock? Can no longer browse to it on website and oos for last year.
In my opinion it looks a little too rare. Maybe should’ve left it in until 135 degrees b4 pulling it to rest. But I like mine a little more Medium Rare / Medium rather than Rare / Medium Rare. But I love the “rub”. Greek Easter is coming in May this looks like a good opportunity to try it.
Thanks for watching, Nick!
That’s pretty much raw for lamb. You cant and dont eat lamb like that.
Lamb needs to be medium at its absolute least cooked (for a lamb loin) and a lamb roast should be medium to well.
Look at the blood on that board. Lamb resting juices should have NO blood.
This was a really poor cook.
I feel like I'm in the minority. I do not enjoy leg of lamb at all. Maybe it was the way it was cooked. Too many tendons, very chewy.
Yeah, when it's bad, it's bad. When it's good, it's great! You should try it again. Thanks for watching.
Then why comment? Maybe learn to cook?