This was great information. I had a nice 5 lb. boneless lamb leg and this inspired me. I ended up making a stiff aioli of olive oil, half head of fresh garlic, Calabrian paprika, zest of two oranges and 7 big sprigs of fresh rosemary needles, two tablespoons of red wine vinegar and flake salt. Most of it I slathered on the lamb roast in a zip-loc bag in the fridge over night. It clung to the roast really well. I took the meat out of the fridge an hour before smoking it with applewood. It took exactly 3 hours to reach an internal temperature of 140 F. After resting tented with foil and towels for 15 minutes it achieved an internal temperature of 145 F. I retained 1/4 cup of the aioli from the night before to use as a board sauce for an extra layer of flavor when carving the lamb. Could not have been happier with the resulting tender, juicy lamb.
Malcom! Made this today for my parents on a quiet Easter Sunday! I did not weigh mine in advance but a kettle temp of around 275-285 for 3:15 was what it took mine to get to an internal of 155F as my folks wanted it cooked medium. We used red wine instead of vinegar and cherry wood for smoke. It is by far the best lamb I've ever had. Bless you bro!
Hi Malcolm! Here in Australia we are spoilt in access to lamb. If you have the chance to purchase lamb with bone in, you will definitely notice an improved difference. I tend to my cook lamb on a slightly lower heat for a little longer. Obviously bone in takes longer than butterfly. I agree that your lamb was medium. I prefer mine more medium rare- more red inside and slices a lot thinner. A mint jelly condiment served with roast potatoes, roast pumpkin, roast carrots, blanched peas and green beans always goes well with lamb. I like to make a gravy with the resting juices collected. All the best for 2018. Looking forward to more of your videos. Love that you expand varieties of dishes that you BBQ.
I agree with you CountryCoopers, bone in is worth the hassle of carving. Not likely that you will ever see US lamb in your market, but it is even better than Australian or New Zealand lamb. I know that is a heretical claim from your perspective. Medium rare is the way to go.
If you want to know how to cook lamb properly, ask a kiwi or Aussie. American people overcook the crap out of it. Should be about 55 internal. Unless your gonna pull it of course 😉
@Flatus Antiquitous I agree. Lamb is a young sheep. Anything over 12 months or when they have cut their 2 front teeth is no longer a lamb and their taste is a little stronger or "Muttony" and will certainly get tougher.
Well Mr Malcom , I tried this recipe and cooked my lamb leg the way you described and it turn out to be the best leg of lamb I ever cooked. It was juicy and tender as can be. Thanks again for your great instructions, and guidance.
I do the herb brush when I am cooking a steak in cast iron skillet. However I slightly brush the hot plate of the skillet few times to slightly burn the herb to start the herb giving off the smell and then start brushing the meat with it. Didnt try while grilling though. While smoking lamb I toss in few well soaked rosemary and garlic in the charcoal to start a rosemary and garlic fumes to infuse in my meat.
I just finished with Easter dinner. We had over 20 guests and I cooked this for the very first time today. I was a little worried because I can't get pellets locally and I didn't have time to have some apple or cherry shipped so I went with what I had which was a mix of hickory and mesquite. It still came out amazing. It was the absolute star of the table, everyone who had some was raving about it, and my kids have informed me that they will be expecting this every Easter from now on. Thank you so much for sharing this recipe.
Dude your an inspiration as too BBQ. I’m 53 now and have lost 50 lbs. I just want to encourage you if you want to , loose some weight. I really enjoy your perspective as to smoking meat. But I also want to encourage you going forward? God has shown me great wisdom and compassion. It’s not how we look but how long we live to impact peoples lives that’s important. Peace ! Love you brother.
I am a big fan also. But I do feel sad watching as I see his weight climb. It’s ok to be great at BBQ without sacrificing your health. I feel like its getting a little out of hand and hope he gets a handle on his weight before heath issues arise. Wishing you the best Malcom we all love you.
I'm doing ham and lamb on my Weber grill, using the snake method to smoke both. I'm having the Cobble together technique and recipes from several channels to see if I can get something that I would like. No sense in copying someone out right, got to make it your own. I am glad for channels like this that are inspiring and very helpful.
I am religiously following your recipes in my home made barrel smoker and every time every thing is just perfect !! Thank you very much for your great how to videos!! Greetings all the way from New-Caledonia (South Pacific ).
I first started following this site at my sons bday last May.. I did ribs for the first time On my smoker and everyone loved them... I tried a boneless leg of lamb today I used butter for a marinade came out great . Thanks for your videos. I need to get a yoder... Keeping the temps stable on my charcoal smoker is a hassle but other than that it works well
Malcom a little afraid of this one, but none of your recipes have failed me yet, dedicated follower, just finished rubbing it down and letting it marinate in the fridge, gonna put it on the smoker this afternoon. Looking forward to it, keep up the good work!!!
Followed this method for my first lamb attempt on the smoker and it was delicious! Many thanks! Going for round 2 today just here refreshing my memory!
After watching this video for over 5 times I have finally placed lamb on my grill followed your method down to the letter minus the herb brush, 15 minutes in the cook and it looks awesome !
Just did a boneless leg of lamb tonight for Christmas Eve dinner. The timings and temps here are spot on; essentially what I did and mine couldn't have turned out any better. For the BGE crowd; take your indirect cooks to the next level by ditching any ceramic and replacing it with a cast iron dutch oven on a cast iron grate set juuuuuust above the lump. Tonight's dutch oven contained halved new potatoes, 2 cups homemade chicken stock (from old smokes), 4Tbsp butter, 4 sprigs fresh rosemary from the herb garden, salt, and pepper. No lid ever!!! Let the potatoes get the cherry smoke and lamb drippings. The same trick works with ribs and smoked beans or steaks and corn, etc.
Hey mate, I'm an Aussie and we cook a heap of lamb down here, you really did that bit of meat justice, looks fantastic. I'm cooking a bone in leg of lamb on my offset BBQ tonight ... can't wait. Keep up the great work.
Thanks Malcolm... got a roast on sale today at Costco..told my wife I had no idea how to cook it. I told her I'd just look for a video from you on how to do it and sure enough you came through! Going on the smoke tomorrow!
Thanks Malcolm! You are my go to for anything I bbq on my pallet grill and Weber. I have learned so much from your videos. Please keep up the great work and thanks again!!!
Lamb has become my favorite meat and the nice thing is virtually all that come from down under is grass fed. I like to cook to 130 for a delicious medium rare. Fantastic!
Spirit Chef NZ has the most lamb but English South Down lamb is the best😇! We have a lovely leg of NZ lamb in the freezer that I can’t wait to BBQ when my new Weber finally gets here, we can’t find South Down lamb in Canada 🇨🇦.
On Friday I received my new SlowNSear for my Weber kettle. I have been wanting to try this lamb recipe and decided Memorial Day would be the perfect time. New gadget. New recipe. Could have been a hot mess, but it all turned out perfectly. I was very impressed with the SlowNSear, and the family was very impressed with the lamb. It will definitely become a holiday go to. Thank you for your willingness to share your vast knowledge of BBQ.
I just made this tonight, on my RecTec smoker. thank you for the recipe and instruction, this was my first leg of lamb that I prepared. I think it turned out excellent to say the least.
Thank you for this great video. Good recipe, love your mop. I’m about to get busy with some lamb on skewers, cutting a little of my rosemary bush to make one of my own. Thanks for that inspiration.
Doing similar recipe just before Xmas here, same herbs but also using some natural honey, lemon zest and juice. See how it goes tomorrow. Going to use Bradley cold smoke attachment and cold smoke with cherry then roast on rack in oven. Below zero here so going to do lots of cold smoking. Cheers
Nice cook malcome,used to do it on the Weber kettle grill. like 37,38 years a go..Yikes Iam old.gotta try your version .looks really good.Great cook as always
Great looking Lamb!! I've been cooking lamb for Christmas dinner for years, usually cook it in the oven, but recently got a pellet smoker and think I will try this this year. Merry Christmas.
Good video brotha, I’m gonna use your seasoning mixture for my lamb this weekend and make some homemade gyros for the family and boys. Yours turned out beautiful
Great video. I smoked a bone-in leg of lamb just like a pork shoulder for Easter this year. It was amazing, not as refined as a roast, but delicious. I’d love to see you try it on a video!
That looks awesome, Malcolm!! We just got a whole lamb butchered earlier in the year, and I have been dying to do some on the smoker. This is a great video, and I now know what I'm going to do for Christmas dinner this year! This is going to be awesome!
Pure perfection. I totally love lamb but unfortunately my local grocery store doesn't regularly carry it. I especially love lamb chops but only the small ones are available. I want the big lamb chops. Happy eating my friend. 🍴
Happy Easter, Malcom! Hope you're firing something up on the grill today: ) stay safe out there buddy, thanks for the help (smoking a lamb leg right now! )
Great video. The lamb cooked perfectly. The only thing was that I got a butterflied leg of lamb that was about 2/3's of the leg, so it was smaller. I followed the directions for the herb rub and used most of it on the lamb. It ended up coming out too salty. I would probably cut the salt in half the next time I do it.
Let me tell you if you dropped it I still would of eaten it. Lol! Looked amazing and I love lamb. Will try this next. Have Turkey drumsticks on the smoker right now.
awesome going to do this for thanksgiving 2020 been eat'n too much bird @ fish lately. The basting method i have seen before on other shows.am definitely going to use this method for the lamb.Your videos are awesome and very informative and the fact that you use a smoker 100% of the time.All Those Smokers!!! Its Awesome!!! Thank You so much, I will keep watching and learning!
![Ice On My Teeth - ATEEZ エイティーズ 에이티즈 [Music Bank] | KBS WORLD TV 241115](http://i.ytimg.com/vi/c-n92OgbbwA/mqdefault.jpg)
I must have watched this video 20-30 times over the years. Always great lamb! Thank you Malcolm 🎉
This was great information. I had a nice 5 lb. boneless lamb leg and this inspired me. I ended up making a stiff aioli of olive oil, half head of fresh garlic, Calabrian paprika, zest of two oranges and 7 big sprigs of fresh rosemary needles, two tablespoons of red wine vinegar and flake salt. Most of it I slathered on the lamb roast in a zip-loc bag in the fridge over night. It clung to the roast really well. I took the meat out of the fridge an hour before smoking it with applewood. It took exactly 3 hours to reach an internal temperature of 140 F. After resting tented with foil and towels for 15 minutes it achieved an internal temperature of 145 F. I retained 1/4 cup of the aioli from the night before to use as a board sauce for an extra layer of flavor when carving the lamb. Could not have been happier with the resulting tender, juicy lamb.
Love these older videos. It’s fun to see how much the production has improved over the years.
Malcom! Made this today for my parents on a quiet Easter Sunday! I did not weigh mine in advance but a kettle temp of around 275-285 for 3:15 was what it took mine to get to an internal of 155F as my folks wanted it cooked medium. We used red wine instead of vinegar and cherry wood for smoke. It is by far the best lamb I've ever had. Bless you bro!
Haha what a throwback, Malcolm! You've come a long way baby!
Hi Malcolm! Here in Australia we are spoilt in access to lamb. If you have the chance to purchase lamb with bone in, you will definitely notice an improved difference. I tend to my cook lamb on a slightly lower heat for a little longer. Obviously bone in takes longer than butterfly. I agree that your lamb was medium. I prefer mine more medium rare- more red inside and slices a lot thinner. A mint jelly condiment served with roast potatoes, roast pumpkin, roast carrots, blanched peas and green beans always goes well with lamb. I like to make a gravy with the resting juices collected. All the best for 2018. Looking forward to more of your videos. Love that you expand varieties of dishes that you BBQ.
I agree with you CountryCoopers, bone in is worth the hassle of carving. Not likely that you will ever see US lamb in your market, but it is even better than Australian or New Zealand lamb. I know that is a heretical claim from your perspective. Medium rare is the way to go.
If you want to know how to cook lamb properly, ask a kiwi or Aussie.
American people overcook the crap out of it.
Should be about 55 internal.
Unless your gonna pull it of course 😉
That does look very nice tho!
Awesome job mate.
Do you ever grill the bone in leg of lamb over coals? If so, do you ever flip it throughout the cooking process in the grill?
@Flatus Antiquitous I agree. Lamb is a young sheep. Anything over 12 months or when they have cut their 2 front teeth is no longer a lamb and their taste is a little stronger or "Muttony" and will certainly get tougher.
Well Mr Malcom , I tried this recipe and cooked my lamb leg the way you described and it turn out to be the best leg of lamb I ever cooked. It was juicy and tender as can be. Thanks again for your great instructions, and guidance.
This must be one of Malcolm’s earliest videos. So great!
Marinated overnight. Next day 225 super smoke on Traeger for 1 hr. Then 275 till internal temp reached 140. Rested for 30 min. That lamb was PERFECT..
I do the herb brush when I am cooking a steak in cast iron skillet. However I slightly brush the hot plate of the skillet few times to slightly burn the herb to start the herb giving off the smell and then start brushing the meat with it. Didnt try while grilling though. While smoking lamb I toss in few well soaked rosemary and garlic in the charcoal to start a rosemary and garlic fumes to infuse in my meat.
Sumann Gon good suggestion. thanks
Sumann Gon right on. Good idea.
Now thats the way to make a show how video. Nothing fancy no hard recipes and the end result looked AMAZING!
I just finished with Easter dinner. We had over 20 guests and I cooked this for the very first time today. I was a little worried because I can't get pellets locally and I didn't have time to have some apple or cherry shipped so I went with what I had which was a mix of hickory and mesquite. It still came out amazing. It was the absolute star of the table, everyone who had some was raving about it, and my kids have informed me that they will be expecting this every Easter from now on. Thank you so much for sharing this recipe.
Good on you Malcolm! Love watching your old videos.... You have been a natural from the start!
Dude your an inspiration as too BBQ.
I’m 53 now and have lost 50 lbs.
I just want to encourage you if you want to , loose some weight.
I really enjoy your perspective as to smoking meat. But I also want to encourage you going forward?
God has shown me great wisdom and compassion.
It’s not how we look but how long we live to impact peoples lives that’s important.
Peace ! Love you brother.
I am a big fan also. But I do feel sad watching as I see his weight climb. It’s ok to be great at BBQ without sacrificing your health. I feel like its getting a little out of hand and hope he gets a handle on his weight before heath issues arise. Wishing you the best Malcom we all love you.
I understand the perspective. Caring, not malicious. There's a difference.
I'm doing ham and lamb on my Weber grill, using the snake method to smoke both. I'm having the Cobble together technique and recipes from several channels to see if I can get something that I would like. No sense in copying someone out right, got to make it your own. I am glad for channels like this that are inspiring and very helpful.
Some fresh lemon peel wrapped up on the inside really helps lamb pop. Keep going with the videos man they’re great
I am religiously following your recipes in my home made barrel smoker and every time every thing is just perfect !! Thank you very much for your great how to videos!!
Greetings all the way from New-Caledonia (South Pacific ).
I first started following this site at my sons bday last May.. I did ribs for the first time On my smoker and everyone loved them... I tried a boneless leg of lamb today I used butter for a marinade came out great . Thanks for your videos. I need to get a yoder... Keeping the temps stable on my charcoal smoker is a hassle but other than that it works well
You seriously have a video for everything!!! Every recipe of yours I’ve tried, I’ve been blown away. Thank you!!
That looks fantastic! We serve it up with white gravy that has a hint of nutmeg.... and potatoes with peas and sweet red cabbage .......delicious!
Gonna follow this recipe for Father’s Day cook. Can’t wait!
Malcom a little afraid of this one, but none of your recipes have failed me yet, dedicated follower, just finished rubbing it down and letting it marinate in the fridge, gonna put it on the smoker this afternoon. Looking forward to it, keep up the good work!!!
How'd it go?
Curious too
Hm I was looking up how to cook lamb and this old video came up. Glad I found this channel 💪🏼
Followed this method for my first lamb attempt on the smoker and it was delicious! Many thanks!
Going for round 2 today just here refreshing my memory!
seriously was just looking through all your vids this morning for a leg of lamb recipe. two hrs later I get an update. you da man malcom
After watching this video for over 5 times I have finally placed lamb on my grill followed your method down to the letter minus the herb brush, 15 minutes in the cook and it looks awesome !
My Wife is Greek and I think this could be "An Honorable Compromise" for Easter!
How do they cook it differently in Greece?
Just did a boneless leg of lamb tonight for Christmas Eve dinner. The timings and temps here are spot on; essentially what I did and mine couldn't have turned out any better. For the BGE crowd; take your indirect cooks to the next level by ditching any ceramic and replacing it with a cast iron dutch oven on a cast iron grate set juuuuuust above the lump. Tonight's dutch oven contained halved new potatoes, 2 cups homemade chicken stock (from old smokes), 4Tbsp butter, 4 sprigs fresh rosemary from the herb garden, salt, and pepper. No lid ever!!! Let the potatoes get the cherry smoke and lamb drippings. The same trick works with ribs and smoked beans or steaks and corn, etc.
Hey mate, I'm an Aussie and we cook a heap of lamb down here, you really did that bit of meat justice, looks fantastic. I'm cooking a bone in leg of lamb on my offset BBQ tonight ... can't wait. Keep up the great work.
I made this for Easter along with roasted sprouts and scalloped potatoes. It was a super Easter dinner. Super!
Thanks Malcolm... got a roast on sale today at Costco..told my wife I had no idea how to cook it. I told her I'd just look for a video from you on how to do it and sure enough you came through! Going on the smoke tomorrow!
LOL I do the same thing.. I buy what's on sale and then go home and pull up Malcom's recipes..
Thanks Malcolm! You are my go to for anything I bbq on my pallet grill and Weber. I have learned so much from your videos. Please keep up the great work and thanks again!!!
Lamb has become my favorite meat and the nice thing is virtually all that come from down under is grass fed. I like to cook to 130 for a delicious medium rare. Fantastic!
Awesome! My fave was the "herb brush". Definitely gonna do that.
Legend, keep up the great work!
From NZ, lamb capital of the world ;)
Spirit Chef NZ has the most lamb but English South Down lamb is the best😇! We have a lovely leg of NZ lamb in the freezer that I can’t wait to BBQ when my new Weber finally gets here, we can’t find South Down lamb in Canada 🇨🇦.
On Friday I received my new SlowNSear for my Weber kettle. I have been wanting to try this lamb recipe and decided Memorial Day would be the perfect time. New gadget. New recipe. Could have been a hot mess, but it all turned out perfectly. I was very impressed with the SlowNSear, and the family was very impressed with the lamb. It will definitely become a holiday go to. Thank you for your willingness to share your vast knowledge of BBQ.
Made this today on my Traeger. It turned out so, so good! Thank you.
I just made this tonight, on my RecTec smoker. thank you for the recipe and instruction, this was my first leg of lamb that I prepared. I think it turned out excellent to say the least.
Always love the yellow kitchen videos. 😁
Thank God Malcom has done a leg of lamb. Excited to try this.
I made this on my pellet grill today. Absolutely fantastic.
Thank you Malcolm! I tried this today, (Easter Sunday) it came out excellent.
Great simple recipe that turned out amazing. Letting the lamb flavor shine through. Perfect 10.
Great looking cook Malcom. Fine job brother!
Is malcom your brother? Wow your lucky
I did this for Easter on my Smokin' Tex and the lamb came out excellent. Thanks for the great recipe and channel!
Thank you!! I'll try your recipe tomorrow for our Easter lunch!!!
Its great to see his coming along! Love the channel. I'm a novice, but I'm learning so much. Waiting on my YS640s; can't wait to get to smoking!
I am new to grilling , this guy is the best and thought me a lot.
Lamb always good for celebrations, looks real tender cooked this way.
Thank for y'all key of Culinary art
I’m happy to say you seasoned it the way the Greeks do for Easter ;-) I love it
Thank you for this great video. Good recipe, love your mop. I’m about to get busy with some lamb on skewers, cutting a little of my rosemary bush to make one of my own.
Thanks for that inspiration.
thanks for taking the time to do this video.
A sprig of mint crushed into your marinade works wonders with lamb. Malcom top job as always.
Made this yesterday and it turned out fantastic. Thank you Malcolm!
Smoking my first lamb today, thanks for the advice!
I made this roast right after watching this video and it turned out amazingly well.
Thanks for the great videos. I tried your recipe tonight on my Pit Barrel Cooker, and it came out great . Keep those great videos coming.
ernie fernandez did you hang it or let it rest on the grates?
Doing similar recipe just before Xmas here, same herbs but also using some natural honey, lemon zest and juice. See how it goes tomorrow. Going to use Bradley cold smoke attachment and cold smoke with cherry then roast on rack in oven. Below zero here so going to do lots of cold smoking. Cheers
Wife has been begging me to do one of these. Thanks for doing a simple and great recipe!
Nice cook malcome,used to do it on the Weber kettle grill. like 37,38 years a go..Yikes Iam old.gotta try your version .looks really good.Great cook as always
Going to give this a try tomorrow. Happy Easter!
Smoked my first with hickory wood and no spices at all. It is literally perfect
I really enjoy your videos. Your pork belly burnt ends was spot on. Making this smoked lamb roast this weekend!
It seemed sweet as _______, but it did look great.
it looks good. i’m about to try it myself. thank you for sharing.
Thank you! I'm making one for my husband for Thanksgiving. ❤
Looks really great. Miss Melos Travina in Memphis since they closed a few years ago. They had the best lamb. Keep the videos coming.
You make it look so easy. Love watching your videos
Mine turned out amazing, thanks for the recipe!
This might be old video but by god I made it today and it was perfect!! Thx for making our dinner amazing!!
This video looks really good thank you for posting to RUclips. And I am going to do this for Easter this year
Great looking Lamb!! I've been cooking lamb for Christmas dinner for years, usually cook it in the oven, but recently got a pellet smoker and think I will try this this year. Merry Christmas.
Malcolm needs to do an updated video. Missed easter but the lamb legs are on clearance right now.
Good video brotha, I’m gonna use your seasoning mixture for my lamb this weekend and make some homemade gyros for the family and boys. Yours turned out beautiful
Nice job! This may be our thanksgiving
I have that exact cut off meat, but venison. Boneless venison leg roast.
just got my new smoker.. gonna try it tomorow.. i think i go for the lamb.. thnxs for the video. great work!!!
I love lamb looks so good!
Great video. I smoked a bone-in leg of lamb just like a pork shoulder for Easter this year. It was amazing, not as refined as a roast, but delicious. I’d love to see you try it on a video!
Oh Brother I want to eat that! I will do this exact process, thanks, Malcom!
I've been wanting to smoke some lamb . This looks delicious, I'm going to try this
Thank you for the great recipe. Will be doing lamb this weekend for sure
That looks awesome, Malcolm!! We just got a whole lamb butchered earlier in the year, and I have been dying to do some on the smoker. This is a great video, and I now know what I'm going to do for Christmas dinner this year! This is going to be awesome!
That lamb look like perfection to me Malcom.
Great video!
I'll be cooking this today. Can't wait! Thanks for the tips!
it's a good one for this weekend
I luv your cook methods... Thank
Pure perfection. I totally love lamb but unfortunately my local grocery store doesn't regularly carry it. I especially love lamb chops but only the small ones are available. I want the big lamb chops. Happy eating my friend. 🍴
I've definitely gotta try this one!
That is a nice looking lamb roast! Great job Malcom
Malcolm, Thanks for sharing this video!
Like the rosemary brush, we have a rosemary bush so can just use a branch
Herb brush!! Awesomeness 🎉
Hey Malcom. Love your videos! Tried this recipie for a gathering. I would take this over prime rib any day! Soooo good!
Happy Easter, Malcom! Hope you're firing something up on the grill today: ) stay safe out there buddy, thanks for the help (smoking a lamb leg right now! )
you make it look so easy. Love watching your vids
Thanks. Gonna give it a shot today.
Thanks for sharing this method! (The Herb-Baster is great!)
Just slapped this on the grill, the smell is phenomenal!
Great video. The lamb cooked perfectly. The only thing was that I got a butterflied leg of lamb that was about 2/3's of the leg, so it was smaller. I followed the directions for the herb rub and used most of it on the lamb. It ended up coming out too salty. I would probably cut the salt in half the next time I do it.
Perfect Malcom. You did Good!
Let me tell you if you dropped it I still would of eaten it. Lol! Looked amazing and I love lamb. Will try this next. Have Turkey drumsticks on the smoker right now.
awesome going to do this for thanksgiving 2020 been eat'n too much bird @ fish lately. The basting method i have seen before on other shows.am definitely going to use this method for the lamb.Your videos are awesome and very informative and the fact that you use a smoker 100% of the time.All Those Smokers!!! Its Awesome!!! Thank You so much, I will keep watching and learning!