Aww Chris, WAY to touch an Aussies heart! BBQ/Smoked lamb shanks! Seriously, you Americans do NOT know WHAT you are missing! Lamb is 1 of the BEST of the red meats. AS Sharky stated below, he is correct, real lamb (that is any sheep under 2 years of age) is very subtle & sweet. After that it becomes MUTTON, which is much tougher and much stronger in flavour, and needs to be cooked differently. Stewed is best. I love mutton also, but it can't be cooked the same way as lamb! Lamb is far more forgiving! Also, IF you have any ARABS/Turks, around your area, ask THEM! They are masters at cooking lamb! NEVER thought about smoking or bbqing shanks! Will give this a go over the summer! Looked cooked to perfection. Trust me, IF you served that to a visiting Aussie, he/she would move IN, then and there! I know I would!
I live in a state with more sheep than people (changing with Californians invading us now). Our lamb is too valuable for us to afford it as it is all sold to restaurants. We have to make do with imported New Zealand or Aussie lambs. It is frozen for months before we ever see any.
@@lynnkramer1211 Kiwi and Aussie lamb is lean The over fatty stuff grown in USA is way interior It takes a boat a couple of weeks to get from down here to USA, and cheaper to send it chilled than frozen Not sure why it's being frozen for months
As an Aussie farm kid (now 64 years old), I've probably eaten 500 wethers (ram with nuts removed) in my life, so lamb is always big on our menu at home. I have the exact same cut of shank (most shanks are off cuts from the front leg, these are hind leg shanks, much meatier) and using the same method to cook and discovering your cook time was timely indeed. My snake is more narrow than your s so I'm aiming at 4 hours. It's also a cool winter's day here so I doubt my kettle will reach the temperatures noted from the video.
Well that was the most amazing plan I have ever eaten thank you for the recipe it was so delicious I will make this a lot more often and I don't even usually eat lamb so it was really really good thank you so much
Good on you for having a go doing lamb. Looks like you got a really great result. I cut in lots of slits then put slices of garlic, lots of garlic. Do the garlic as part of the prep for marinating. I also do with Moroccan seasoning and add rosemary as well. Nice things lamb shanks and garlic & rosemary go well with lamb.
Lamb shank, lamb shoulder, and lamb neck is amazing. If you wrap or braise after smoking, you will have fall apart tender meat. You can twist this many ways with different braising liquid and can also make the best lamb osso buco ever.
Love Lamb shanks !!!! you get most of what people consider as gamey in the fat, but the fat remdered out during the smoke so it prolly wasnt too strong... I like that flavor ! Killer cook brother man !
hey Chris, that sure looked good! I seen an interesting comment saying to try to do a pulled lamb shoulder. that sounds like a pretty cool video! Merry Christmas
One thing to note about lamb: different countries raise different breeds of sheep with different flavor characteristics. Supposedly the breeds raised in the US are more mild in flavor, whereas the Australian breed has a more gamey flavor. Personally I like Australian lamb, so that's what I get. But at least if you're aware that this is the case you can make sure you don't accidentally get something you don't expect.
lamb shouldn't be way gamey in the taste.. when it does the lamb are more on their way to being sheep. lamb should be very subtle in taste and tender. well arleast that's the lamb we have over here in holland. If you ever get here you should try lamb from Texel (one of our islands).. it's epic
hey Chris love your videos! keep up the good work! question I'm getting a weber for xmas and can't decide on getting a 22 inch or 26 inch in your experience have you been able to do a full packer brisket on yours? yours is a 22 inch right?
I've never had much lamb either Chris, but I have had it a few times. This looks like an excellent way to prepare it. The color on those looked really good, and the meat was extremely juicy! NICE!
hey chris,,,,ive had this argument several times over the years,,,,,lamb dont taste gamey, lamb tastes sweet,,,,,lamb is a baby like veal,,,,when it grows up it is a sheep, an when it is old it is mutton,,,,now theres where the gamey comes in ,,,,yummy, luv it as well----as far as lamb bout all i ever do is salt pepper an rosemary,,,,--------medium rare at most,,,,would never dream of taking it to the temp u did on this,,,,yet those shanks looked awesome to me,,,and still juicy,,,,,,if i were u id give myself a big pat on the back,,,,well done sir, well done,,,,,,thumbs up all the way on this cook
You and your family have been missing a lot of traditions and traditional flavors. I bet you've never had rabbit, duck, goose and I'd bet on whether you've had venison, or any other game animals. Am I correct or am I not? I like a leg or a rack of lamb and I am looking for techniques for cooking lamb shanks (imagine that) I am not sure that I learned very much. What is in your marinade? Why did you slice it with the grain?
Gday Chris. First time I've heard lamb being called gamey too. Try doing a pulled lamb shoulder, Aussies do back flips over that here, just a shame we have to pay so much for it. cheers mate.
Thanks for the video. Its so strange to hear Lamb spoken about like its an unusual or uncommon choice.... very commonly cooked on BBQ here in Australia.... very mild flavour, definitely wouldn’t describe it as “gamey” - widely consumed and generally thought of as a great all rounder that appeals to everyone.
For anyone like him that doesn’t like that overt game flavor then purchase grain finished American lamb. Most lamb is grass fed New Zealand lamb which is very lean and has a pronounced gamey flavor. American lamb that’s grain finished has more fat and marbling and a much milder flavor.
looks killer i like lamb meat, i buy only Lamb from the northsee coast in germany which is called Salzwiesenlamm in germany. Spicked with garlic and bacon delicious
From a bloke who was born in Turkey and has live in oz since I was 3 months old, you're bang on the money! Lamb is the best!! Bit of a shame the price has skyrocketed though...
Aww Chris, WAY to touch an Aussies heart! BBQ/Smoked lamb shanks!
Seriously, you Americans do NOT know WHAT you are missing! Lamb is 1 of the BEST of the red meats.
AS Sharky stated below, he is correct, real lamb (that is any sheep under 2 years of age) is very subtle & sweet.
After that it becomes MUTTON, which is much tougher and much stronger in flavour, and needs to be cooked differently. Stewed is best. I love mutton also, but it can't be cooked the same way as lamb! Lamb is far more forgiving!
Also, IF you have any ARABS/Turks, around your area, ask THEM! They are masters at cooking lamb!
NEVER thought about smoking or bbqing shanks! Will give this a go over the summer!
Looked cooked to perfection. Trust me, IF you served that to a visiting Aussie, he/she would move IN, then and there! I know I would!
I live in a state with more sheep than people (changing with Californians invading us now). Our lamb is too valuable for us to afford it as it is all sold to restaurants. We have to make do with imported New Zealand or Aussie lambs. It is frozen for months before we ever see any.
@@lynnkramer1211 Just rest assured, that even frozen, you are getting some of the BEST lamb in the world!
@@lynnkramer1211
Kiwi and Aussie lamb is lean
The over fatty stuff grown in USA is way interior
It takes a boat a couple of weeks to get from down here to USA, and cheaper to send it chilled than frozen
Not sure why it's being frozen for months
@@DMSProduktions
Hogget probably best of the lot
Still tender but more flavour
@@grantsmith505 I think so! BEST of both worlds!
As an Aussie farm kid (now 64 years old), I've probably eaten 500 wethers (ram with nuts removed) in my life, so lamb is always big on our menu at home. I have the exact same cut of shank (most shanks are off cuts from the front leg, these are hind leg shanks, much meatier) and using the same method to cook and discovering your cook time was timely indeed. My snake is more narrow than your s so I'm aiming at 4 hours. It's also a cool winter's day here so I doubt my kettle will reach the temperatures noted from the video.
If your farm isn't injecting that Mrna into your cattle I'd like to buy from you.
Well that was the most amazing plan I have ever eaten thank you for the recipe it was so delicious I will make this a lot more often and I don't even usually eat lamb so it was really really good thank you so much
Good on you for having a go doing lamb. Looks like you got a really great result. I cut in lots of slits then put slices of garlic, lots of garlic. Do the garlic as part of the prep for marinating. I also do with Moroccan seasoning and add rosemary as well. Nice things lamb shanks and garlic & rosemary go well with lamb.
Those looked delicious!! I love lamb nice job!
Lamb shank, lamb shoulder, and lamb neck is amazing. If you wrap or braise after smoking, you will have fall apart tender meat. You can twist this many ways with different braising liquid and can also make the best lamb osso buco ever.
Awesome videos, I would love to see a time lapse shot of the meat cooking gripping the bone.!
OMG. I'm hungry I get me a shanks today. I can wait!!!
Im seeing more and more lamb in Denver right - I have had it a few times, I like it also - Nice job Chris!
I'm the same as you Chris, not a big fan of lamb. That does look good, nice and juicy. I might have to give them a try using some olive wood smoke.
I luv lamb, it very succulent and delicious. Lamb chops and rack of lamb are my favorite. You should give them a try.
Love Lamb shanks !!!! you get most of what people consider as gamey in the fat, but the fat remdered out during the smoke so it prolly wasnt too strong... I like that flavor ! Killer cook brother man !
Nice job on this Chris!
Man Chris great looking lamb, never cooked it before, may have to try that.....thanks for the video
hey Chris, that sure looked good! I seen an interesting comment saying to try to do a pulled lamb shoulder. that sounds like a pretty cool video! Merry Christmas
One thing to note about lamb: different countries raise different breeds of sheep with different flavor characteristics. Supposedly the breeds raised in the US are more mild in flavor, whereas the Australian breed has a more gamey flavor. Personally I like Australian lamb, so that's what I get. But at least if you're aware that this is the case you can make sure you don't accidentally get something you don't expect.
The color you got was amazing. I love lamb, but Garrett and Karen don't really dig on it. Great job!
lamb shouldn't be way gamey in the taste.. when it does the lamb are more on their way to being sheep. lamb should be very subtle in taste and tender. well arleast that's the lamb we have over here in holland. If you ever get here you should try lamb from Texel (one of our islands).. it's epic
Maybe that was my problem. Just bad lamb. Thx for the comment.
It WASN'T 'lamb' it was MUTTON! That's your problem!
I agree lamb does have a distinctive taste but its not gamey... It may have been mutton aka goat.
marifroggy
I SAID that already!
And mutton is a SHEEP, not a goat!
kingdog478
Spoken like a TRUE Aussie! ;oP
Was that hickory too strong a smoke or can the shank take it?
The LC
hey Chris love your videos! keep up the good work! question I'm getting a weber for xmas and can't decide on getting a 22 inch or 26 inch in your experience have you been able to do a full packer brisket on yours? yours is a 22 inch right?
I have a 22. I would get the 26 for full packers. Thx for watchers.
You had me at lamb Chris :-) Looks like a lamb shank lolipop :-) I love lamb and goat :-) A "BIG" thumbs up :-) Merry Christmas :-) ROCK ON!!!!!!!
You Lamb looked good... I've tried cooking lamb ribs but those suckers had so much fat on it. I couldn't eat it... Awesome video of my brother.
Thanks brother Ray.
I've never had much lamb either Chris, but I have had it a few times. This looks like an excellent way to prepare it. The color on those looked really good, and the meat was extremely juicy! NICE!
Damn..that looks good
try slow cooker for shanks. mmmm with mash potato's
hey chris,,,,ive had this argument several times over the years,,,,,lamb dont taste gamey, lamb tastes sweet,,,,,lamb is a baby like veal,,,,when it grows up it is a sheep, an when it is old it is mutton,,,,now theres where the gamey comes in ,,,,yummy, luv it as well----as far as lamb bout all i ever do is salt pepper an rosemary,,,,--------medium rare at most,,,,would never dream of taking it to the temp u did on this,,,,yet those shanks looked awesome to me,,,and still juicy,,,,,,if i were u id give myself a big pat on the back,,,,well done sir, well done,,,,,,thumbs up all the way on this cook
You and your family have been missing a lot of traditions and traditional flavors. I bet you've never had rabbit, duck, goose and I'd bet on whether you've had venison, or any other game animals. Am I correct or am I not? I like a leg or a rack of lamb and I am looking for techniques for cooking lamb shanks (imagine that) I am not sure that I learned very much. What is in your marinade? Why did you slice it with the grain?
Gday Chris. First time I've heard lamb being called gamey too. Try doing a pulled lamb shoulder, Aussies do back flips over that here, just a shame we have to pay so much for it.
cheers mate.
I may just do that. Thx for watching.
Cool Chris, always look forward to seeing your vids.
Thanks for the video. Its so strange to hear Lamb spoken about like its an unusual or uncommon choice.... very commonly cooked on BBQ here in Australia.... very mild flavour, definitely wouldn’t describe it as “gamey” - widely consumed and generally thought of as a great all rounder that appeals to everyone.
In Australia we have very good quality lamb, I don't think thats the case in the states
For anyone like him that doesn’t like that overt game flavor then purchase grain finished American lamb. Most lamb is grass fed New Zealand lamb which is very lean and has a pronounced gamey flavor. American lamb that’s grain finished has more fat and marbling and a much milder flavor.
Never eat Lamb before, but sure look delicious.👍
3.5 hrs definitely not ready.
You wouldn't smoke chuck for 3hrs, same with shanks.
Noticed there was scene cut when he was biting into it. 😬
What amount of time would you smoke it for? From my research it say's 3-hours or until it reaches 155-160 degrees.
Ad a little apple cider vinegar to your marinade over night.
looks killer
i like lamb meat, i buy only Lamb from the northsee coast in germany which is called Salzwiesenlamm in germany.
Spicked with garlic and bacon delicious
From a bloke who was born in Turkey and has live in oz since I was 3 months old, you're bang on the money! Lamb is the best!! Bit of a shame the price has skyrocketed though...
As!
3 hours not long enough cook time