Leg of lamb hung over fire pit! - Cooking with fire - Charcoal grill
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- Опубліковано 21 вер 2024
- Leg of Shropshire Hoggett (lamb) hung over open fire on my Kadai. Great outdoor cooking for the summer.
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I continue to be amazed by the awesomeness of these UA-cam folks. This is absolutely brilliantly thought thru, the fact that it’s winter just caps it off even more. Well done!!!
Keep up the amazing videos, I'm surprised you're not already a TV presenter. I was engrossed and you made the food sound and look spot on 👌
I've just ordered my fire pit and this is now really whetting my appetite for it to arrive; love the fact I can BBQ, spit roast and also roast with this thing, thanks for sharing and looking forward to happy cooking!!
Nice job. Dude, you made me hungry I love barbecuing. That is awesome. Have a great dinner with a good bottle of wine.
Brillant Leg of Lamb video! Our Oak is waiting and I'm off to my butcher in the morning! Thanks Shropshire Lad!
Dude, you NAILED that! Well done!
This is wholesome cooking as it should be! Meat should be respected and it’s cooking an event to remember.
O7
Wooww!!!! You're amazing what a great way to enjoy your food, I'm hungry now
I’ve just ordered my kadhi. Going to cook like this, just need a beast of a hook. I’ve only gone for a 70 cm should be fine
Cracking way of cooking the lamb indeed , got to try it , whole recipe owesome
You are one brit that would hold his own smoking meat here in TX! Will be trying this recipe soon only our quality of lamb is sub par to yours. We are a beef state. Cheers.
Just bought a kadai yesterday and found this vid, great job dude. I will be trying this once I’ve got the gist of how to fire it properly!
You're gonna love it man! Make sure you use nicely seasoned wood, and for ease I always start with a bed of charcoal to get the fire burning nicely. Good luck and thanks for the comment
We are following your video today as we cook our first leg of lamb over our firepit. hope it's as good as yours.
Lovely!
Dude....!
This is an awesome video. Love what your doing loved the look of that Lamb. The fire pit all brilliant.
Sensational mate
Looks amazing
It’s a shame I can’t share a photo on here
. We are in rural New Zealand not many shops here so we built our own fire pit by cutting down 44gal drum & made tripod from an old metal saw horse sitting on cinder blocks with a chain & meathook- it wasn’t pretty but the lamb was sooo good. Has anyone attempted a whole pork leg roast this way?
This looks amazing Ad.
Looks magic 👍
Looks decent! How long was this cook for?
How do I get that FirePit ? Where can I order it so I can follow your recipes …. Loved it man. John from Washington DC
Google Kadai Firebowls. Not sure if they reached the USA but I'm sure if you message them here directly, they would arrange shipping one to you.
Brilliant fella, going to try some picanha on my kadia
Wow !
Well done mate, That's a ripper bbq after you boil ya tatoes, let em cool n score em with a fork, drop in olive oil n bring em to a crisp crunchy out n soft inside, add gravey n salt , repeat
quic Q for you - how do you stop the lamb only cooking at the bit nearest the fire - do you invert it? eg a hook in either end to stop the tip burning? and do you just use a regular meat thermometer or something electronic / bluetooth like Meater? Cheers
looks delicious from ny usa. How long did it take to cook?
How long did it take to cook please?
@SHROPSHIRE LAD How long did it take to cook please?
What size kadai is that 😊
Awesome inspiring video thankyou. This is exactly the firepit style I'm after I tracked down a place which sells kadai's in Australia. Don't suppose you know the rough diameter of your grill? 800 or 900mm roughly?
Hi Rob, Im glad you enjoyed the video. This was done on an 80cm recycled Kadai
@@shropshirelad8036 great, thanks
Great use of the Kadai, definitely trying this. How long were the logs burning down before you hung the lamb?
David Moreton just got a decent fire going and kept it stoked throughout the cook. Adding new wood generates smoke, which is where the flavour comes from. Give it a go, you eint be disappointed. Thanks for your comment 😁
SHROPSHIRE LAD Definitely will give it a go, done a chilli over wood on mine was nice a smoky but not thought about doing a big joint of meat. Looks great
Where did you get the Kadai from please. Great video by the way
Thank you! You can buy them directly from their website www.kadai.co.uk/
Where did you purchase the firepit framework from? I am particularly interested in the framework used to hang the butchers hook on with? IS there a particular brand you use? I am from the Midlands but now reside in California.
Hey Ravi, all of the kit is made by Kadai Firebowls. Not sure if available in the USA, but definitely in the UK and Europe
@@shropshirelad8036 thanks so much. I often come home for a visit and often drive out to Shropshire towns such as Bridgnorth, Coalport and other places. Shropshire is my fave county in the UK. I found the Kadai Firebowls via the net, did you also purchase the tripod and butcher's hook,all of which are on the firebowl also from Kadai products?I thought its a wonderful addition to the firebowl especially for outdoor rustic cooking, which I also love to do. San Francisco is not known for its cold whether, but we live out in the suburbs, where it does get quite chilly at night, so a firepit does keep one warm outdoors, and some food being cooked at the same time can't be bad!!!
How long did it take to cook the lamb and did you use anything to keep it moist? Thanks
Around 4 hours to medium, and no, need to keep it moist when serving medium 👍
SHROPSHIRE LAD Thank you 👍
@@shropshirelad8036what was the internal temp?
Looks great :) rough cook time? Wanna have a crack at this tomorrow!
Duncan Shears took around 4 hours, cooked to 60c internal
SHROPSHIRE LAD cracking! Thanks for that :)
I can’t wait to be a caveman
What size Kadai is that?
You’re eating someone’s baby
Big nose hole