i used this video on the weekend for my leg of lamb, came up an absolute treat, i have never done anything like that before. i was actually quite proud of myself
Aussies carry extra authority when doing lamb.... The thickness measure was close to spot on for time -- 4 burner gas grill. Although our 4 lb lamb was taken out of refrig 1.5 hours before grilling, temp stayed < 100 F for an hour then jumped to 140+ after 15 more minutes. Eeek!. But, on sitting, it all evened out and was perfect med rare through most of it. But, gotta get one of those external temp probes to keep better track. Anyway, thanks! PS: we used a Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca which came out great (though, if you try it, strongly recommend cutting salt in half, which we did). I think the 24 hour marinade paste kept juices in. There was almost none in the pan and lamb was moist throughout with good crust.
yeah, I noticed that the presenter BC-effing forgot to mention that! If someone was following his video instructions, it would still have been set on high and would have been absolutely ruined. Perhaps @bcfaustralia could add the "slightly small detail" about turning the temperature dial DOWN to the medium heat setting in the description below the video.
Mine has caught fire twice almost burning my house down. Make sure you use these Q’s quite a bit away from your house and always a fire extinguisher close by. Once the fat catches fire, you’ll need a good fire extinguisher to douse the flames or your house / balcony will burn down.
That's strange, I've had my family Q for 4 years and never had a problem like this. I clean it once a year. The worst that happens is it can get pretty smokey while roasting, but that's normal.
Had that a few times myself. As other commentors have stated, clean it but also make sure you're supervising it, don't leave it and forget about it. Grab some beer and relax next to it.
Yes. I BBQ on a 4 burner CharBroil 2 - 3 times a week and have had fires twice. I now have a reminder on my calendar to clean about every 3 weeks. Got one of those small can fire extinguishers which work pretty well (used on one fire). Now have one with mount screwed to leg of BBQ. Also, as @paulorocky says, gotta keep an eye on it... . Also, 'cause I'm a bit paranoid with fire, have sheetrock behind grill against wood railing.
I've been doing the lamb & rosemary this way for years. My wife & I like to have sandwiches for the next couple of days & when you have some of the garlic and rosemary in yr sandwich with the lamb. Why buy yr lunch when you can take better from home. Well done.
i used this video on the weekend for my leg of lamb, came up an absolute treat, i have never done anything like that before. i was actually quite proud of myself
Great demo mate, I watched your video so I was ready for an Australia Day roast lamb cooked to perfection - Thanks for the mouth watering tips
That looks so good. Just got a Q and will have to attempt this cook
But at what temp pls??
I wonder what heat setting he used?
Nice job mate. Best Greek lamb ever was at Diethnes restaurant in Sydney back in the golden days.
Love Greek lamb
If you're going Greek style I recommend a bit more lemon and also add a generous amount of thyme to that rosemary. You won't regret it!
Aussies carry extra authority when doing lamb.... The thickness measure was close to spot on for time -- 4 burner gas grill. Although our 4 lb lamb was taken out of refrig 1.5 hours before grilling, temp stayed < 100 F for an hour then jumped to 140+ after 15 more minutes. Eeek!. But, on sitting, it all evened out and was perfect med rare through most of it. But, gotta get one of those external temp probes to keep better track. Anyway, thanks!
PS: we used a Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca which came out great (though, if you try it, strongly recommend cutting salt in half, which we did). I think the 24 hour marinade paste kept juices in. There was almost none in the pan and lamb was moist throughout with good crust.
Did you leave it on high?
1 minute per millimeter at what, highest heat setting?
Great video mate, just a tip, and this is coming from a greek, baste the lamb with olive oil all over
Love my Weber
Can I roast it on stone above grate? How long it takes, suppose it 60mm in size?
lol at the end. oh i love my job face expression is great lol
You should have mentioned you preheat on full gas and then turn to the "road setting" for cooking
yeah, I noticed that the presenter BC-effing forgot to mention that! If someone was following his video instructions, it would still have been set on high and would have been absolutely ruined. Perhaps @bcfaustralia could add the "slightly small detail" about turning the temperature dial DOWN to the medium heat setting in the description below the video.
Might need to install the handle the right way up too 😅 Q is the wrong way around
What is the roast setting doesnt say roast on the dial
Mine has caught fire twice almost burning my house down. Make sure you use these Q’s quite a bit away from your house and always a fire extinguisher close by. Once the fat catches fire, you’ll need a good fire extinguisher to douse the flames or your house / balcony will burn down.
That's strange, I've had my family Q for 4 years and never had a problem like this. I clean it once a year. The worst that happens is it can get pretty smokey while roasting, but that's normal.
Leon Hall you are supposed to clean them including the element.
if you don't clean it, any BBQ will catch fire like that (fat builds up)
Had that a few times myself. As other commentors have stated, clean it but also make sure you're supervising it, don't leave it and forget about it. Grab some beer and relax next to it.
Yes. I BBQ on a 4 burner CharBroil 2 - 3 times a week and have had fires twice. I now have a reminder on my calendar to clean about every 3 weeks. Got one of those small can fire extinguishers which work pretty well (used on one fire). Now have one with mount screwed to leg of BBQ. Also, as @paulorocky says, gotta keep an eye on it... . Also, 'cause I'm a bit paranoid with fire, have sheetrock behind grill against wood railing.
Are u at north pine river
Cook the Garlic & Rosemary with the vegies and let the Lamb flavour stand alone.
I've been doing the lamb & rosemary this way for years. My wife & I like to have sandwiches for the next couple of days & when you have some of the garlic and rosemary in yr sandwich with the lamb. Why buy yr lunch when you can take better from home.
Well done.
Looks great! But you did carve it the wrong way! Always carve into the bone (against the grain) for a more tender bit of meat!
What part of the lamb this is?
That is a leg mate
@@samshepherd26 Thanks 🙏 Cheers!
Can you use these convection trays with the Weber pulse (electric bbq)
Great job just need a few beers to wash it down
May i know whats the weber setting?
Max to preheat then turn it down to about half. On some models they have a roast setting on the dial.
Which Weber Q is that?
Looks like the 2000
Why put all that garlic etc spoils the flavour of the lamb I thought the idea of a roast lamb was to appreciate the flavour of lamb
can you still use the trivet and convection with a half grill half hot plate?
You can, just put the trivet as far over on the grill as possible. Still works ok.
Very true Ken
the meat will continue to cook more than 1 to 2 degrees .... 5 minimum
Keep on grillin’, mates!
More than med-med rare!
Sam. Where is @shaun4wd invite.
Big mistake not doing this on charcoal. Still came out looking good though 💪
Poor vegans, what a sad life
More lamb and steak for me!!! :D :D :D
It's ok they are constantly trying to make their food look and taste like meat. Weird love hate relationship they have.
I guess they can roast a pumpkin or something lol
Looked dry to be honest.
Yep. Who measures cooking time by millimeters. Smh.
The outer bits will alwayse look dry, but the mid section i believe will look amazing
He stabbed it deep so the juices could run out 🤦🏼♂️
It’s a matter of taste, I like mine well done, cooked through, not half raw.
Baste it with olive oil before cooking, thats how us greeks eo it, you will taste the difference, good effort
Full webber style = Charcoal mate!
Grow up
Only watched it cuz it’s Sammy 😂
It cooking not carpentry use your nose that roast is perfectly over done
👍👍
good video I guess....lamb's done open the weber....no smoke lol and fake sizzling sound....no steam when carving lol
great weber promo
Well spotted , Bcf sponsored by Weber, honest review would be good
No juice either.
It’s dry mate
Obviously a 1st time cook
Hahahah that’s dry as man
Well spotted
Looks super dry
He should of put the meat in a roasting bag to catch all the juices
Looks dry af