Hi from Australia. We eat a lot of lamb here compared to the US. Lamb shoulder is generally better for low and slow than leg, because shoulder has more connective tissue and more fat. Much the same as a pork leg vs. a pork shoulder/butt. I always do them bone-in, but you can take the bone out and it's still good. Leg is still good though, of course. But yeah you've discovered that it's probably not a good idea to butterfly it into the same shape as a brisket lol.
I had the exact same results and did pretty much the exact same as you did. Mine was as dry as the Sahara. I tried about a month ago. Wish I'd seen your video first.
Season with SPG, then stuff rosemary and garlic into slices in the leg. Smoke to 160F internal. Then wrapped in a pan with red wine, chicken stock, rosemary and garlic until 205F, with a 30min rest. That's how lamb should be done!
Dude! That was hilarious. So glad to see someone else try this. I always wonder what else would be good, slow cooked. Love the honesty. Will be watching more of your stuff.
Even though the cook was a fail (although I would eat it!) the video was a success. I like how you explain what you are looking for and adapt your cook as you go. subscribed👍
My dad first taught me how to cook by cooking lamb this way. Slow cooked over coals overnight basting in butter throughout the night. Still one of my favorite meals.
great video, in the middle east we smoke lamb in whole peices (bone in), a good tip is to use cardamom to balance the off flavor it makes, and to wrap it fully.
Love the honesty. My GF thought this is how I should smoke a boneless shoulder despite many other videos showing it tied up and finished at 135 internal. Thanks for the proof.
I’d like to hear you say more about why you didn’t like it/what wasn’t good! I love lamb and have been thinking of doing something on my Kamado with a whole cut/primal. I’d be happy to hear any suggestions.
i do a similar thing with a leg of lamb but i use bone in and i smoke it uncovered in a shallow tray lined with a baking rack, the meat gets a nice bark and is pull apart and all of that delicious lamb juice and bone juice makes a really nice consume for tacos etc... Amazing vid
Thanks for the kind words. I think maybe if I had used the shallow tray method I might have been able to keep it juicy. Or maybe wrapped it instead of a boat. Either way I'm not giving up until I figure this out!
I’ve done similar cooks with lamb a few times, works much better with a full foil wrap to keep it moist. Also usually use a bone in leg. Doesn’t really compare to brisket cooked that way but tastes a lot better, and I actually prefer it to brisket!
I’m surprised Al, I didn’t think it was possible for you to make anything that wasn’t good! I do appreciate your honesty and still bringing us the video. Have you thought about doing father daughter meals? Some easier meals that kids could do (under supervision of course) that would allow them to experience all this style of cooking has to bring?
Thanks, Brian! If you had any idea how many test cooks I do before my actual recipe videos - I screw a lot of stuff up before I perfect it to show you! But these experiments I like to keep real - let you see what works and what doesn't. And you've been watching long enough to know that right up until I took that bite I thought it was going to be fabulous!
Try lamb shoulder. You might be pleasantly surprised how tender it is compared to the leg. I’ve done it on the bone in my wsm with plenty of spritzing and it was good.
I did a leg off Lam like a brisket but lef the boan in .I also basted the lame with olive oil butter garlic time every 45 min . Rapt it in foil to finish it off and rested it in a dry cooler box for 2 hours. It was heavily. That's how I now do my leg of lamb .
FYI, I did a bone in leg of lamb like a brisket, except I didn't do the boat, I wrapped in a foil tray w. some beef stock. it turned out really good - pulled apart like pork. I mixed it into the fat and stock after pulling and served on pitas like a gyro. I would do it again in a heartbeat. Not sure if his issue was laying it flat or using a boneless, or boating instead of wrapping, but I was very happy with my result. 12 lb leg, did it overnight at 220 and wrapped in the morning, kicked it up to 250 and it was done at noon. Rested, then moved to cooler and served at 6pm. I think I could have done it in the morning if I work up early, but didn't want to risk it
I'm going to try again at some point (maybe with the cameras running but maybe not) - and here's what I'm going to change. I'm going to cook at 225 instead of 275 to get more smoke before the edges cook. I'm going to foil wrap instead of doing the boat. I'm going to use more traditional lamb seasonings instead of just S&P. And I'm going to try resting it for 3 hours instead of 1. If you want to try some or all of these things and let me know if it turns out better, that would be great!
@EatMoreVegans Sure will. I/We like Greek seasonings stick 4 or 5 garlic cloves directly into the meat( deep) rub olive oil cilantro, parsley, oregano and sliced lemon cover completely in foil. Sorry all that after smoking for 2 to 3 hrs to get the bark. Thanks again
Good video but a fattier cut like lamb shoulder with more connective tissue/collagen would have turned out great. That's where brisket falls too after all. Lean cuts like leg are best cooked medium rare/medium where possible or cubed in large chunks for braising (or cured and smoked like a ham but again, until they're cooked through as opposed to 200F). Wrong cut for this application...
I had a good friend who died of kale poisoning! Ever since the I’ve fought many a war with it, still carry shrapnel in my left knee. Love the video Al!
So I'm cooking one up on the grill right now like a pork shoulder with pork seasoning, and I'll sauce it up too. It's the best thing ever. Leg of lamb with pork/Chicken seasoning and BBQ sauce to a nice caramelization
@@BehindTheFoodTV I just wrapped it in a foil pan about 160• with 10 cloves of garlic pulled it at 195• and 4 hr rest. I’m a lamb guy. But it’s not as great as a brisket. Love your channel. Saw you on smoking dad’s.
I normally cook Lamb High heat and fast..BUT making a great Garlic & Mint sauce would have saved that Lamb lol.. Al great video and that's why I like you channel..
Appreciate the honesty! Why wasnt it food though? The flavours or it doesnt smoke well? I did lamb shoulder as its more fatty and it smoked well. For the flavour profile, I went for Moroccan flavours. I cab forward the link if you're interested in giving it a go
I am attempting this today - check out the recent video from Guga with Chef Rush - he ends up dong a smoked lamb till melt in your mouth tender, smoked over 6 hours. I do not know what temp it was at though - and he used a pellet smoker. I am using a drum lol - will let you know how it turns out
@@BehindTheFoodTV uhm so I just figured out how to find replies to my comments. This is so weird talking to you guys lmao! Your famous! Any thoughts on the masterbuilt portable charcoal grill? It’s 60$ at Lowe’s and I just bought one!
Al, Amazing video even if your end results were not so desirable! You took one for the team. Your explanation of BCFAs in lamb was so good, as well as how to neutralize it with antioxidants. I had my suspicions that kale was a poison! Ha! Everyone beware of LeRoy & Lewis and their obsession with kale! The Princes Bride should be quoted in more bbq videos! Keep the video coming! Btw, as a follow-up experiment, what do you think of lamb tallow on any kind of beef to change the flavor profile?
LOL re: Leroy & Lewis. Texting Evan to tell him to stop poisoning his customers!!!!! I do like the idea of lamb tallow. I need to do some research to see if making tallow would isolate the BCFAs or bring them front and center. BCFA tallow could be really bad! Keep watching - if I can make it work I will make a video!
Thanks. I'm with you - if I had made this as traditional pulled lamb it would have been great. Do you do it with legs? I usually make pulled lamb from shoulders.
@@BehindTheFoodTV Shoulder normaly yess, i did a leg one time it came out great. But we prefer the shoulder here. For tommorow i have one ready to go on :-) Traditonley with eastern wet rub.
Great vid, Al. I'm somewhat surprised it wasn't better, but when we smoked shanks, we didn't go crazy over them either. It looked absolutely delicious! Honestly is the best policy. Except in politics of course, where they lie their asses off, lol.
When you finally make it to NC I will make lamb you will love, I promise. And just in case you still don’t like it I will make you some Carolina pulled pork too!
Looks like it may just not have the right type of muscle tissue, and the internal fat that it would have needed. I'm no expert on lamb, but I think they use the hind leg for this cut right? I bet if you could score a whole lamb shoulder, or even a whole foreleg, that it might yield a better result. Either way, you get respect for trying it, and for included the results, unfiltered.
I think you're right, Jason. Some people have commented here that they have had success doing this wrapped instead of boated - so I'm going to try that. I'll make a community post with the results if I don't make a video of it so stay tuned for that!
bit late here, but if you are looking for a lamb cut that will behave the way a beef brisket does, then shoulder or necks are the go. An interesting exercise nonetheless@@BehindTheFoodTV
I agree with Nick that it is going to be good. I have never cooked lamb, so this was great to find out how to not do it. Didn't know mustard would take the game taste our of meat either. So I am having to move into a hotel room for a couple of weeks and still need to eat steak. I never cooked a steak in a pan, so how about teaching me how to get the best pan sear/cooked NY steak or RIbeye in the next couple of weeks.
Get an air fryer. I know it sounds weird, but I've cooked sirloins and bone in ribeyes in mine and absolutely phenomenal. Got get thick ones though. But heck, even at medium they were fantastic. I prefer med-rare, but damn they were good! 400 at 3-4 min per side should be good.
Why was it not good? How was the taste/texture? I wish you would have elaborated more and discussed the end result. The end of the video was a little abrupt.
I have to give you credit. Most people would have said it was good when they know it wasn't. To stand there and tell everyone the truth takes character. The beef is for cheap burnt ends.
Definitely prefer NZ lamb then Australia, US lamb tasted more goat-ey to me (probably because they wanted them to get older and fatter for more yield 😑. Never had lamb from Ireland
Hello again. So it was a fail. I wish you had explained the failure ( did it taste like sweaty foot? Was it rubbery like a old dog chew toy?) I believe we learn more from failures then most successes. You're food science knowledge is good. So is mine. Something I'm not sure about is weather collagen is the same regardless of what creature it comes from. With beef the temperature range that collagen renders is between 160 and 180°f. Taking internal temperature above 180°f is a waste of time and actually destructive to the tissue. The trick to tender meat isn't getting it to temperatures above 180. Its how long the temperature is in the range. There is no speeding up this process. As much as folks complain about the "stall" they don't realize its the stall that makes the meat so damm good. Ask yourself why does the evaporation on the exterior of the meat start at 160°f? Its because that's when the collagen begins to render. That is the source of the extra moisture causing the stall. You don't want to shorten that process. Its where all the magic happens. And rendered collagen has more flavor than fat so again why would you do anything that's going to mess that up? So anyway if the temperature range for collagen is different with different animals/meats that would mean adjusting accordingly. I think ill spend some time today doing a little research into weather there is a difference in the collagens. I'll reach out to Walter Trupp, a chef i know who has worked at some of the best Michelin stared restaurants in Europe and see what he thinks. Great video Al. So what did it taste like? 🤢😵😳😱 have a great day 🌞
Some meats have turned out to do really well when you take them this high - and end up better than when you cook them to medium rare. Brisket for example. Tri-tip, chuck roasts, lamb shoulder, goat leg, pork belly - all better when cooked past the point of collagen breakdown. This one didn’t turn out for me. Neither did duck. But I will keep trying!
@@BehindTheFoodTV OK man, if you say so. But smoking meat is all about experimenting and trying new things out! You getting all "sciency" and that's a word! Just doesn't make sense. Cook to temp is what I do. So far I havent had a bad cook. But good on ya man for trying new things! I did like the vid and your commentary. You'll hit a million subs in the next couple years!
@@BehindTheFoodTV I started a channel called small space living nyc 4 years ago then lost my dad and I quit everything I used to do. Thanks for replying I’m going to start making videos to help out my fellow New Yorkers that live in small spaces showing them they can do what everyone else does!
Based on my Jewish upbringing, and having consumed a lot of lamb at Passover Saders, lamb needs to be no more than medium rare. Its still Kosher though! Keep cooking!
You stopped the video without explanation of the taste; not to mention, you did not give the final temp. For conversation, I have had full grown sheep (mutton) cooked two ways. First was slowly mesquite grilled and second it was slow cooked in a cement smoker. Both were "gamey." The smoked was more tender.
I trust your taste buds but bloody hell it looked great! I'd reckon I'd smash that with a bit of mint jelly and duck fat spuds all day long! Great Vid mate.
@@BehindTheFoodTV Got to do something with it ,would of tzatziki sauce the hell out of it!you can tell when things are over cooking I'd of pulled it ,no need to fail for the hell of it.
.....😅😅😅! Didn't appreciate having to watch the whole thing. However,,, if you show the end on some of your other vids, then link it back to this one it'd be hilarious.
@EatMoreVegans Me too! I'm doing my 1st one right now. tied up and around 250-275 if I get lucky. Offset smoker with lump charcoal that's a tad damp...
u cooked it wrong lol i been smoked lamb shoulders for years i would roll it next time once smoked and u got ur bark then put in some brasing liquid and let it carry on cooking it is never dry issue is u cooked it flat and boat technique isnt ideal as it drys out the top
oh noooooooo But then lamb is best more rare than medium rare... overcooked I guess. So have you also done a chuck roast as a brisket ?? 🤔 PS Had OMG lamb ribs for dinner a few hours ago - delicious as always 😍
Lamb should be cooked medium rare and when cooking like you did it should be done on the bone, it helps retain the moisture. Every time I see an American Video about lamb they always talk about the "gamie taste". Not sure what type of lamb you have in America but in Australia we were bought up with lamb and I can honestly say its the best in the world. Nice try though, I would eat it for sure.
I’ve been watching your channel since back in the days you were cooking in your Brooklyn kitchen. As a BBQ fan, meat eater, you generally deliver excellent content. This video seemed intentionally made to destroy food. You know full well this protein hasn’t got the fat structure in the meat to handle a brisket cook. You’re not a newbie at cooking meat, nor are you an imbecile so why destroy the meat from an animal that gave up its life? For clicks? Hope this is a one off, I’m interested in making the best food I can, not watch someone mutilate an animal for views.
Hi Ryan. First of all thanks for sticking around so long. It really is appreciated. Now on to this cook - thanks for overestimating me lol. I was convinced right up until the bite that I was on to something. And from the comments others have done this successfully be wrapping instead of boating. I’m honestly disappointed that it didn’t work.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Did that turn out like you thought it would? What should I try like a brisket next?
To be fair. Why would anyone eat lamb when there are cows and pigs walking the earth?
He He good try. Was a fun watch.
Hi from Australia. We eat a lot of lamb here compared to the US. Lamb shoulder is generally better for low and slow than leg, because shoulder has more connective tissue and more fat. Much the same as a pork leg vs. a pork shoulder/butt. I always do them bone-in, but you can take the bone out and it's still good. Leg is still good though, of course. But yeah you've discovered that it's probably not a good idea to butterfly it into the same shape as a brisket lol.
I had the exact same results and did pretty much the exact same as you did. Mine was as dry as the Sahara. I tried about a month ago. Wish I'd seen your video first.
BBQ Pitboys did a leg of lamb before but they did it bone in and stuck garlic cloves on the meat. I can be cooked low and slow but not brisket style.
Season with SPG, then stuff rosemary and garlic into slices in the leg. Smoke to 160F internal. Then wrapped in a pan with red wine, chicken stock, rosemary and garlic until 205F, with a 30min rest. That's how lamb should be done!
I was thinking of smoking a leg of lamb till 160 and then putting it in a pan with some beef stock till 205. I'm hoping it turns out like a barbacoa.
You must know everything by now. Why are you here? Go out and tell the world how great you are.
@@lynnkramer1211 time of the month luv?
Dude! That was hilarious. So glad to see someone else try this. I always wonder what else would be good, slow cooked. Love the honesty. Will be watching more of your stuff.
Thanks Rob welcome to the family!
I appreciate the honesty!
Even though the cook was a fail (although I would eat it!) the video was a success. I like how you explain what you are looking for and adapt your cook as you go. subscribed👍
My dad first taught me how to cook by cooking lamb this way. Slow cooked over coals overnight basting in butter throughout the night. Still one of my favorite meals.
Thanks for a great honest review!!! Failures help us learn as well. You Da Man...
great video, in the middle east we smoke lamb in whole peices (bone in), a good tip is to use cardamom to balance the off flavor it makes, and to wrap it fully.
Thanks - and I will try the cardamom!
Love the honesty. My GF thought this is how I should smoke a boneless shoulder despite many other videos showing it tied up and finished at 135 internal. Thanks for the proof.
It came out exactly like I thought it would.... I'm glad you tried it first. lol
Great video!
Happy I could save you some time and money!
Even though it did not work out as planned, you kept it real. Im your new fan and i just liked and subscribed. Thank You for the video.
Yay - welcome! Thanks for joining the family!
Love all your cooks - even the fails (as they save me time and money) great channel & content.
Thanks so much!
Thanks for this video. I was wondering if this can be done. It's great that you were honest for us.
Glad it was helpful! Thanks for watching!
I’d like to hear you say more about why you didn’t like it/what wasn’t good! I love lamb and have been thinking of doing something on my Kamado with a whole cut/primal. I’d be happy to hear any suggestions.
It was both dry and nasty. It tasted almost pasty if that makes sense? How big is your KJ? I’ve got a prime rib I will be smoking on my BJII tomorrow.
i do a similar thing with a leg of lamb but i use bone in and i smoke it uncovered in a shallow tray lined with a baking rack, the meat gets a nice bark and is pull apart and all of that delicious lamb juice and bone juice makes a really nice consume for tacos etc... Amazing vid
Thanks for the kind words. I think maybe if I had used the shallow tray method I might have been able to keep it juicy. Or maybe wrapped it instead of a boat. Either way I'm not giving up until I figure this out!
I’ve done similar cooks with lamb a few times, works much better with a full foil wrap to keep it moist. Also usually use a bone in leg. Doesn’t really compare to brisket cooked that way but tastes a lot better, and I actually prefer it to brisket!
Oh and I cook on a kamado joe which probably helps keep moisture in too!
I’m surprised Al, I didn’t think it was possible for you to make anything that wasn’t good! I do appreciate your honesty and still bringing us the video. Have you thought about doing father daughter meals? Some easier meals that kids could do (under supervision of course) that would allow them to experience all this style of cooking has to bring?
Thanks, Brian! If you had any idea how many test cooks I do before my actual recipe videos - I screw a lot of stuff up before I perfect it to show you! But these experiments I like to keep real - let you see what works and what doesn't. And you've been watching long enough to know that right up until I took that bite I thought it was going to be fabulous!
Try lamb shoulder. You might be pleasantly surprised how tender it is compared to the leg. I’ve done it on the bone in my wsm with plenty of spritzing and it was good.
Appreciate you doing this and being so honest with the results. Cheers!
I like how honest he was
My dude look up barbacoa de borrego (lamb)....always comes out delicious and tender.
I did a leg off Lam like a brisket but lef the boan in .I also basted the lame with olive oil butter garlic time every 45 min . Rapt it in foil to finish it off and rested it in a dry cooler box for 2 hours. It was heavily. That's how I now do my leg of lamb .
FYI, I did a bone in leg of lamb like a brisket, except I didn't do the boat, I wrapped in a foil tray w. some beef stock. it turned out really good - pulled apart like pork. I mixed it into the fat and stock after pulling and served on pitas like a gyro. I would do it again in a heartbeat. Not sure if his issue was laying it flat or using a boneless, or boating instead of wrapping, but I was very happy with my result. 12 lb leg, did it overnight at 220 and wrapped in the morning, kicked it up to 250 and it was done at noon. Rested, then moved to cooler and served at 6pm. I think I could have done it in the morning if I work up early, but didn't want to risk it
Thanks for the video, I saw the leg of lamb at Costco and was thinking of trying this. Thanks for saving me the effort
Lots of better things to do with that Costco leg of lamb!
Wont tell you the best, just my favorite. Lamb raised in the pasture out back. Some of the sweetest meat ive ever tasted.
Man if only I could raise fresh meat here.........
I love the honesty about the finished product, not being worth it.
Thanks for experimenting, I was actually going to try this in the next few weekends. 👍👍
I'm going to try again at some point (maybe with the cameras running but maybe not) - and here's what I'm going to change. I'm going to cook at 225 instead of 275 to get more smoke before the edges cook. I'm going to foil wrap instead of doing the boat. I'm going to use more traditional lamb seasonings instead of just S&P. And I'm going to try resting it for 3 hours instead of 1. If you want to try some or all of these things and let me know if it turns out better, that would be great!
@EatMoreVegans Sure will. I/We like Greek seasonings stick 4 or 5 garlic cloves directly into the meat( deep) rub olive oil cilantro, parsley, oregano and sliced lemon cover completely in foil. Sorry all that after smoking for 2 to 3 hrs to get the bark. Thanks again
Could you use beef fat or Duck fat as anti oxident?
Lol- enjoy your honesty. I may try it on rotisserie on egg. I think it would keep it moister. thanks for the video. thumb up.
Love your videos
Haha. I saw the entire video but wasn't expecting that ending
Good video but a fattier cut like lamb shoulder with more connective tissue/collagen would have turned out great. That's where brisket falls too after all.
Lean cuts like leg are best cooked medium rare/medium where possible or cubed in large chunks for braising (or cured and smoked like a ham but again, until they're cooked through as opposed to 200F). Wrong cut for this application...
I had a good friend who died of kale poisoning! Ever since the I’ve fought many a war with it, still carry shrapnel in my left knee. Love the video Al!
Thanks for keeping up the fight! That stuff is dangerous!!
So I'm cooking one up on the grill right now like a pork shoulder with pork seasoning, and I'll sauce it up too. It's the best thing ever. Leg of lamb with pork/Chicken seasoning and BBQ sauce to a nice caramelization
Enjoy!
When you took it off the grill, all the sudden, the next shot is black as charcoal. How did that happen?
Good Experiment! Still worth it for the experience. Good Job!
Will the beef roast turn into smoked mississippi pot roast?
BTW...the lamb looks amazing
New subscriber!!
Welcome!
You were losing points on my scale until the end when you said that it was not good. You got a 10 for honesty and effort 😮😊
Enjoyed the video 🎉🎉
I’ve tried this and it was great. I made pulled lamb gyros.
What did you do differently than me?
@@BehindTheFoodTV I just wrapped it in a foil pan about 160• with 10 cloves of garlic pulled it at 195• and 4 hr rest. I’m a lamb guy. But it’s not as great as a brisket. Love your channel. Saw you on smoking dad’s.
Chuck roast like a brisket! If it’s not, I highly recommend chuck roast like brisket. Delicious!
I normally cook Lamb High heat and fast..BUT making a great Garlic & Mint sauce would have saved that Lamb lol.. Al great video and that's why I like you channel..
What knifes are you using?
For a while I was working with Dalstrong but not any more. I’m looking at new knife manufacturers as we speak. Stay tuned for a decision!
But u didn't answer the question ❓ I like the knifes that you were using on the lamp video
@gerardososa7016 lol these are the ones from that video. They are in fact nice knives! emv4.me/SpartanGhost
Appreciate the honesty! Why wasnt it food though? The flavours or it doesnt smoke well? I did lamb shoulder as its more fatty and it smoked well. For the flavour profile, I went for Moroccan flavours. I cab forward the link if you're interested in giving it a go
Maybe for the beginning BBQ cooks you should tell them how often and how much wood you use. Other wise, great video.
Thanks for your honesty
Always! Thanks for watching!
I am attempting this today - check out the recent video from Guga with Chef Rush - he ends up dong a smoked lamb till melt in your mouth tender, smoked over 6 hours. I do not know what temp it was at though - and he used a pellet smoker. I am using a drum lol - will let you know how it turns out
So? How was it?
I’m Aussie 🇦🇺 you are right we have the best lamb 🤘🤘🤘🤘🤘
I’m a little jealous
Can you do another video no fat cap full trim with bbq rub like a normal brisket!
LOL I will put it on the list
@@BehindTheFoodTV uhm so I just figured out how to find replies to my comments. This is so weird talking to you guys lmao! Your famous! Any thoughts on the masterbuilt portable charcoal grill? It’s 60$ at Lowe’s and I just bought one!
Australian lamb seems to be more consistent with the marbling and fat cap size from what I can find.
Al,
Amazing video even if your end results were not so desirable! You took one for the team.
Your explanation of BCFAs in lamb was so good, as well as how to neutralize it with antioxidants. I had my suspicions that kale was a poison! Ha! Everyone beware of LeRoy & Lewis and their obsession with kale! The Princes Bride should be quoted in more bbq videos! Keep the video coming!
Btw, as a follow-up experiment, what do you think of lamb tallow on any kind of beef to change the flavor profile?
LOL re: Leroy & Lewis. Texting Evan to tell him to stop poisoning his customers!!!!! I do like the idea of lamb tallow. I need to do some research to see if making tallow would isolate the BCFAs or bring them front and center. BCFA tallow could be really bad! Keep watching - if I can make it work I will make a video!
Nice video, love that your honest. I have made pulled lamb a lot it always comes out decent. But not this way for sure ;-)
Thanks. I'm with you - if I had made this as traditional pulled lamb it would have been great. Do you do it with legs? I usually make pulled lamb from shoulders.
@@BehindTheFoodTV Shoulder normaly yess, i did a leg one time it came out great. But we prefer the shoulder here. For tommorow i have one ready to go on :-) Traditonley with eastern wet rub.
Welsh lamb is pretty darn good
I have not YET had the opportunity!
I'm dying 🤣 hilarious!! Good job bro!!! New to the channel.... glad I'm here!!! I'm thinking pulled beef?? In that next video.... IJS 😮
Great vid, Al. I'm somewhat surprised it wasn't better, but when we smoked shanks, we didn't go crazy over them either.
It looked absolutely delicious! Honestly is the best policy. Except in politics of course, where they lie their asses off, lol.
Lamb shoulder is the only lamb cut you can take that high
I like this channel!
You have great taste in YOuTube channels!
great video. thanks for doing this so I don't have to, because it's a question I wanted the answer to
You’re very welcome, Adam!
I’m not a lamb fan, most that I tried tasted like wet hair. That’s just too gamey for me. Maybe I just haven’t had it prepared right?
When you finally make it to NC I will make lamb you will love, I promise. And just in case you still don’t like it I will make you some Carolina pulled pork too!
You hammered that thing. Cooking and internal temps way too high.
Best lamb is a free lamb honestly
I don't like them free ranged. They're much better kept inside and fed grain.
Looks like it may just not have the right type of muscle tissue, and the internal fat that it would have needed. I'm no expert on lamb, but I think they use the hind leg for this cut right? I bet if you could score a whole lamb shoulder, or even a whole foreleg, that it might yield a better result. Either way, you get respect for trying it, and for included the results, unfiltered.
I think you're right, Jason. Some people have commented here that they have had success doing this wrapped instead of boated - so I'm going to try that. I'll make a community post with the results if I don't make a video of it so stay tuned for that!
bit late here, but if you are looking for a lamb cut that will behave the way a beef brisket does, then shoulder or necks are the go. An interesting exercise nonetheless@@BehindTheFoodTV
Best Lamb to every have in the Whole world......is The Lamb you raised and know what it's Eating ! 💯 % truth
Hard to argue with that logic!
I agree with Nick that it is going to be good. I have never cooked lamb, so this was great to find out how to not do it. Didn't know mustard would take the game taste our of meat either. So I am having to move into a hotel room for a couple of weeks and still need to eat steak. I never cooked a steak in a pan, so how about teaching me how to get the best pan sear/cooked NY steak or RIbeye in the next couple of weeks.
Get an air fryer. I know it sounds weird, but I've cooked sirloins and bone in ribeyes in mine and absolutely phenomenal. Got get thick ones though. But heck, even at medium they were fantastic. I prefer med-rare, but damn they were good! 400 at 3-4 min per side should be good.
Why was it not good? How was the taste/texture? I wish you would have elaborated more and discussed the end result. The end of the video was a little abrupt.
Well it didn’t look too baahahahaddd lol
The lamb's name was Baaaaaaaarbara! (Where's the facepalm emoji?)
better you than me, ill be grilling up some lamb on my santa maria grill, whenever it gets here :)
Which one did you get? And when does it arrive?
@@BehindTheFoodTV lone star grillz and not sure exactly when yet :)
@@bigvisk1125 enjoy! I’ve heard great things!
@@BehindTheFoodTV I hope too :) thanks
Just do bone in lamb shoulders like you would a pork butt and you will have a much better result.
The best leg of lamb is the one on my plate
Ouch! You took one for the team of BBQ-ers LOL. You ought to redo it medium rare, similar to the medium rare prime rib video.
I have to give you credit. Most people would have said it was good when they know it wasn't.
To stand there and tell everyone the truth takes character.
The beef is for cheap burnt ends.
🙏
Apparently the lamb breast is good to do as a brisket.
Haven't tried it..........yet!
Aldi has lamb breast plate double packs all the time. It's like fatty pork ribs. My kids love it but it's a smidge too greasy for my liking
No you right New Zealand got the best lamb out there!
Definitely prefer NZ lamb then Australia, US lamb tasted more goat-ey to me (probably because they wanted them to get older and fatter for more yield 😑. Never had lamb from Ireland
Lamb shoulder would work better! Leg is very lean
Hello again. So it was a fail. I wish you had explained the failure ( did it taste like sweaty foot? Was it rubbery like a old dog chew toy?) I believe we learn more from failures then most successes. You're food science knowledge is good. So is mine. Something I'm not sure about is weather collagen is the same regardless of what creature it comes from. With beef the temperature range that collagen renders is between 160 and 180°f. Taking internal temperature above 180°f is a waste of time and actually destructive to the tissue. The trick to tender meat isn't getting it to temperatures above 180. Its how long the temperature is in the range. There is no speeding up this process. As much as folks complain about the "stall" they don't realize its the stall that makes the meat so damm good. Ask yourself why does the evaporation on the exterior of the meat start at 160°f? Its because that's when the collagen begins to render. That is the source of the extra moisture causing the stall. You don't want to shorten that process. Its where all the magic happens. And rendered collagen has more flavor than fat so again why would you do anything that's going to mess that up? So anyway if the temperature range for collagen is different with different animals/meats that would mean adjusting accordingly. I think ill spend some time today doing a little research into weather there is a difference in the collagens. I'll reach out to Walter Trupp, a chef i know who has worked at some of the best Michelin stared restaurants in Europe and see what he thinks. Great video Al. So what did it taste like? 🤢😵😳😱 have a great day 🌞
Best lamb in the world is Welsh salt marsh lamb. No competition
That ending was a brick wall... studio run out of money or something?!?... it was just like, "It sucks video over."
It was worth a try. Great video nonetheless.
Lamb needs to be cooked hard and fast on a spit. But ty for trying mate. This is the first time iv ever seen someone cook lamb in an offset .
The best lamb out there is a hot Smoky one
Well said
So I am confused. Why did you think it was a good idea to cook it to over 200 internal temp?? med-rare is 135. This almost seems intentional.
Some meats have turned out to do really well when you take them this high - and end up better than when you cook them to medium rare. Brisket for example. Tri-tip, chuck roasts, lamb shoulder, goat leg, pork belly - all better when cooked past the point of collagen breakdown. This one didn’t turn out for me. Neither did duck. But I will keep trying!
@@BehindTheFoodTV OK man, if you say so. But smoking meat is all about experimenting and trying new things out! You getting all "sciency" and that's a word! Just doesn't make sense. Cook to temp is what I do. So far I havent had a bad cook. But good on ya man for trying new things! I did like the vid and your commentary. You'll hit a million subs in the next couple years!
@bobdillon7832 🙏
@@BehindTheFoodTV OH, OK, you got a new sub! But please don't make steak at 4,309 degrees to get past whatever the hell you said. Collagen thing?
@@bobdillon7832 lmao don’t watch the prime rib experiment 😁
Please more bone out lamb brisket videosssss!!
This week’s is a boneless lamb video too, but not like a brisket. Tune in Friday morning!
@@BehindTheFoodTV I started a channel called small space living nyc 4 years ago then lost my dad and I quit everything I used to do. Thanks for replying I’m going to start making videos to help out my fellow New Yorkers that live in small spaces showing them they can do what everyone else does!
Based on my Jewish upbringing, and having consumed a lot of lamb at Passover Saders, lamb needs to be no more than medium rare. Its still Kosher though! Keep cooking!
No, no. Found the problem. Bark goes the dog, not lamb. A lamb goes Baa.
NOW you tell me!
The gamey taste is the best part of lamb smmfh
You stopped the video without explanation of the taste; not to mention, you did not give the final temp. For conversation, I have had full grown sheep (mutton) cooked two ways. First was slowly mesquite grilled and second it was slow cooked in a cement smoker. Both were "gamey." The smoked was more tender.
It would be like cooking a ribeye to 205 internal but worse. I smoke alot of lamb in NZ
I looks like next week will be a fuckroast.
Next video, same thing bone in and lower temp as soon as it gets chrunchy
I like it. I’m also going to wrap it instead of the boat I think.
I trust your taste buds but bloody hell it looked great! I'd reckon I'd smash that with a bit of mint jelly and duck fat spuds all day long! Great Vid mate.
Would of made a Gyro 🥙 with it .
A dry AF gyro lol :-)
@@BehindTheFoodTV Got to do something with it ,would of tzatziki sauce the hell out of it!you can tell when things are over cooking I'd of pulled it ,no need to fail for the hell of it.
.....😅😅😅!
Didn't appreciate having to watch the whole thing.
However,,, if you show the end on some of your other vids, then link it back to this one it'd be hilarious.
Lol at least you didn’t have to taste it!
@EatMoreVegans Me too! I'm doing my 1st one right now. tied up and around 250-275 if I get lucky.
Offset smoker with lump charcoal that's a tad damp...
@@michaelbarnes6017 lol uh oh. Dirty smoke on lamb don’t sound appetizing……..
@EatMoreVegans Didn't turn out too bad. It's a lot easier than I thought it would be.
Think doing a rack isn't too far off in the future.
best aussie aussie aussie
u cooked it wrong lol i been smoked lamb shoulders for years i would roll it next time once smoked and u got ur bark then put in some brasing liquid and let it carry on cooking it is never dry issue is u cooked it flat and boat technique isnt ideal as it drys out the top
As you wish!
Yassssssss!
Kids, don't try this at home. Thanks for sparing us the agony of trying this ourselves. What are you going to do with all that yucky meat?
Better be genius my friend...
oh noooooooo
But then lamb is best more rare than medium rare... overcooked I guess.
So have you also done a chuck roast as a brisket ?? 🤔
PS Had OMG lamb ribs for dinner a few hours ago - delicious as always 😍
New Zealand lamb is 10x better then australian or any other!!
Way, way, TOO overcooked! Internal temperature before resting should not exceed 145 degrees F.
That’s the same conclusion we came to. But we tried!
Lamb should be cooked medium rare and when cooking like you did it should be done on the bone, it helps retain the moisture. Every time I see an American Video about lamb they always talk about the "gamie taste". Not sure what type of lamb you have in America but in Australia we were bought up with lamb and I can honestly say its the best in the world. Nice try though, I would eat it for sure.
I’ve been watching your channel since back in the days you were cooking in your Brooklyn kitchen. As a BBQ fan, meat eater, you generally deliver excellent content. This video seemed intentionally made to destroy food. You know full well this protein hasn’t got the fat structure in the meat to handle a brisket cook. You’re not a newbie at cooking meat, nor are you an imbecile so why destroy the meat from an animal that gave up its life? For clicks? Hope this is a one off, I’m interested in making the best food I can, not watch someone mutilate an animal for views.
Hi Ryan. First of all thanks for sticking around so long. It really is appreciated. Now on to this cook - thanks for overestimating me lol. I was convinced right up until the bite that I was on to something. And from the comments others have done this successfully be wrapping instead of boating. I’m honestly disappointed that it didn’t work.