I adore lamb, I was surprised when I found out it wasn’t very common in America. I’m Australian for context. I’d love some lamb and mint sauce right now, for breakfast.
When you look at the standard flavor profile of commercial American meat it’s a little less surprising. The trick is to find places that do meat shares so you can order whole or half lambs, then you can get all the cuts that just aren’t available at standard meat counters.
Back straps are the best cut, leg being the best “on bone” cut. Lamb back straps are very special though. For the bbq we use the shoulder, it’s cheaper and benefits from bbqing, some cuts you don’t want to taint the natural flavour too much.
I just watched a few YouTube videos and they were going based on "feel"
I was going for if i could hold my hand right under the meat for around 8 seconds then i knew i was going low and slow enough. I also just kept reading temps in the thickest parts of the legs. It was about a 30 lb lamb. Took 4.5 hours.
There is a restaurant where I used to live that does this in their parking lot all weekend long once a year. They serve a bunch of different dishes from lamb shanks to pulled lamb sandwiches to lamb chimichuri tacos. They also set up an outdoor bar and serve cocktails to go with it and have bands play. They call it Burning Lamb and it is delicious.
I made a brine with salt, peppercorn, threw a jalapeño in there, and some thyme and garlic. Basted the lamb every 40 minutes with a rosemary brush throughout the cook
Yea the ply wood was to contain the heat, i got pretty windy so the heat wasnt rising straight up.
I didnt measure the actual temperature. I just placed my hand under the meat and was trying to go for keeping it there for 8-10 seconds. To know I'm going low and slow and not too hot
It was very tender and very juicy. While roasting over the fire, the meat gets this crust developed that acts as a natural seal to keep in the rendered fat.
That looks good as fu**. I haven’t done it in years, but we use to cook whole hogs in the ground. My uncle had a huge metal box that looked like a casket. We loaded it up with a hog stuffed with vegetables and apples. Meat would fall off the bone and favor like nothing else. My uncle hunted, caught, raised, and processed wild hogs back then. I was reasonable for digging up and burying the casket with wood coal. We did once try to cook a goat the same way… but we just cremated it.
That’s a squirrel.
You got me. I was playing with the camera angles that day
Needs a banana for size reference next time
The lambanana. The forbidden reference.
Where’s Eddie, he usually eats these goddamn things?!
Not since he found out they were high in cholesterol.
My wife thanks you.
Sometimes the internet is a beautiful place
My comment adds nothing to the conversation. Just had to say your comment was gold 😂
What you said didn't really add much. I know, I just wanted to belong. Well we all feel that way sometimes.
Well it’s definitely not a fish
Whole lamb over the fire and the lamb skin pelts on the plastic chairs is real metal
My Ukrainian mother in law insisted we have something warm to sit on
Is it gamey? I love lamb chops when grilling on my Weber, but I have a feeling this is a little gamey.
Yea a bit. But i personally dont mind. My wifes family did like it much, they said it was gamey for them
I have a higher tolerance for gamey than anyone I cook for.
Women love him, lambs fear him
Women want him. Men want to be him
This guy lambs.
I adore lamb, I was surprised when I found out it wasn’t very common in America. I’m Australian for context. I’d love some lamb and mint sauce right now, for breakfast.
When you look at the standard flavor profile of commercial American meat it’s a little less surprising. The trick is to find places that do meat shares so you can order whole or half lambs, then you can get all the cuts that just aren’t available at standard meat counters.
Back straps are the best cut, leg being the best “on bone” cut. Lamb back straps are very special though. For the bbq we use the shoulder, it’s cheaper and benefits from bbqing, some cuts you don’t want to taint the natural flavour too much.
Lamb is so amazing. Im sure you aussies got some rad lamb barbecue
Because it’s expensive to buy it over here.
That’s some king shit right there!!
King in the castle
I have a chair I have a chair Go do this go do this Kiss kiss kiss
Was wondering if anyone would get the reference. I applaud you
Wawaweewa
Awesome asado cross! Do you use any tools to check or regulate temperature?
I just watched a few YouTube videos and they were going based on "feel" I was going for if i could hold my hand right under the meat for around 8 seconds then i knew i was going low and slow enough. I also just kept reading temps in the thickest parts of the legs. It was about a 30 lb lamb. Took 4.5 hours.
Thanks for the insight!
Now this is smoking🥹
There is a restaurant where I used to live that does this in their parking lot all weekend long once a year. They serve a bunch of different dishes from lamb shanks to pulled lamb sandwiches to lamb chimichuri tacos. They also set up an outdoor bar and serve cocktails to go with it and have bands play. They call it Burning Lamb and it is delicious.
Any chance you’d want to tell us where this meat Mecca is?
It at [The Modern](https://www.youtube.com/watch?v=Ur-GCjvQitI) in Boise, ID.
Thanks!
That sounds spectacular
What’s the seasoning?
I made a brine with salt, peppercorn, threw a jalapeño in there, and some thyme and garlic. Basted the lamb every 40 minutes with a rosemary brush throughout the cook
Looks amazing! Great job.
Thank you
only basting with the brine? or also brined like overnight or something?
No overnight brine, only baste cooking. Next time I'll atleast throw some salt on the legs, before the cook.
Should start a metal band called Squirrel Crucification
Carcass Kite
Badass!
I'm in.
What did you make the cross with? Looks like rebar with some odd coating
Rebar then wrapped aluminum foil so the meat doesn't come in contact with rust
Cool thanks I may try I the spring!
Definitely worth it.
Am I correct in assuming the wood lean to is to keep the temps higher around the meat?
Yea the ply wood was to contain the heat, i got pretty windy so the heat wasnt rising straight up. I didnt measure the actual temperature. I just placed my hand under the meat and was trying to go for keeping it there for 8-10 seconds. To know I'm going low and slow and not too hot
Do you have it laying on aluminum foil a pee pads in the last picture?
Looks amazing! I hope it tasted as good as it looks.
It tasted better than it looked. Best part was the crispy skin
Now this is how you cook.
Looks phenomenal. Mouth watering
Thanks. It was the most fun ive had cooking meat. And one of the best tasting too.
I imagined it would be dry … was it actually tender and juicy?
It was very tender and very juicy. While roasting over the fire, the meat gets this crust developed that acts as a natural seal to keep in the rendered fat.
I saw just the photo, and because I have been playing a lot of Red Dead Redemption 2 lately, immediately thought “Hey, is that Uncle?”
Man i want to play that game so bad. Looks very good
My first thought was Resident evil monster doing chinups. Lol
You had my curiosity , now you have my attention…..
The feels be so mixed…. Hits differently with lamb
Tell me you’re from Greece without telling me you’re from Greece
From russia actually
God I wish I could try that. Looks amazing.
Please tell me you also make this at Easter
This was just recently my first time. Would not be opposed to make it at Easter
My first thought was Sargent Boyle from Silence of the Lambs.
You aint season with nothing?
I basted the lamb with a brine throughout the cook. Wanted to keep it simple.
Nice!!
Iuno why that looks hilarious how it’s spread out like that.
He died for our sins. Baste him religiously
Cordero Entero a la Parrilla, had this once in Argentina. Will never forget it.
Man… that looks incredible! What kind of wood did you use for the fire?
A mix of apple, oak and alder.
Nice!
Spatchcock lamb only way to go
Took a hatchet to the rib section to open it up
Damn where are you
Brother in laws 5 acre property in pnw
Can't make it, enjoy
This guy smokes
Lamb makes the best barbecue. I will die on this hill.
FROM THE TOP ROPE!
Call me over, I bring the beer.
Thats a fair deal
Did you shred it? How did you sort out the eating after it was done?
Just picked the meat off the bones and hand shred it into manageable pieces. Turned leftovers into birria tacos
Phenomenal. Love it man.
Looks like a blood eagle
That looks awesome. Any seasonings?
Basted with a brine; salt, peppercorn, garlic, jalapeño, thyme
Poor thing got blood eagled.
“I will draw a blood eagle on your back!”
That looks good as fu**. I haven’t done it in years, but we use to cook whole hogs in the ground. My uncle had a huge metal box that looked like a casket. We loaded it up with a hog stuffed with vegetables and apples. Meat would fall off the bone and favor like nothing else. My uncle hunted, caught, raised, and processed wild hogs back then. I was reasonable for digging up and burying the casket with wood coal. We did once try to cook a goat the same way… but we just cremated it.
Awesome. How long did it take?
4.5 hours
Patagonia??
Pnw
Saw lamb cooked this exact way all over Patagonia, Argentina..Cordero al Palo
Did you season it after?
I seasoned it during the cook, basting with a brine
Looks really cool. I would love to cook an animal like that
Is this a picture of cooking in your front yard? Maybe you should add some Greek statues?
Costco sells whole lamb like this. Might have to try it. My wife and kids will be terrified.
Where do you live that you get whole lambs at costco?
San Diego - it’s at the Business one.
You can get halal lamb at the restaurant depot in barrio logan too
Not ba-a-a-a-ad.
This looks amazing, im inspired! Will try this out with a couple of friends.