Ep 50: 6-Hour Slow Roasted Leg of Lamb Version 2. Kamado Joe Classic 2!

[@liamnicholls7106]

Having this tonight for dinner but with your red wine recipe. Cant wait!

[@GeoffTheChefOfficial]

I’m jealous now of my own recipe. 😂😂😂 I want it now!

[@aaronholder4100]

Looks amazing, and what a great way to spend your day. I will definitely try wrapping the lamb on a tray with stock and an onion trivet. I tend to smoke lamb leg on the Kamado Joe. The master butchers association in SA do an incredible yiros rub that turns lamb into heaven. I completely agree about how forgiving it is. Lamb plus kamado = a great feed.

[@GeoffTheChefOfficial]

That sounds awesome. Any idea what their recipe is? I’d be keen to give it a crack!

[@jeanetteravat5478]

Ha ha sip of personality 😂 Have made the original version a number of times which is always a hit. Looking forward to making V2 this weekend for the family with the lemon potatoes you did last time. The BEST!

[@GeoffTheChefOfficial]

That’s awesome to hear! Personality - some would say I require the assistance 😂

[@jeanetteravat5478]

Can confirm V2 is just as delicious. Kids has seconds and there are no left overs frrom a huge shoulder. If that doesn't say winner I don't know what does!

[@davidellener6285]

Might have to try that this weekend. Great looking leg, much better than the shizzle I can get here at the supermarkets in the UK. I usually splash some sherry or port in my lamb when I do it my way. Try some Scapa or Cardhu Gold Reserve whiskey, lots of personality in those bottles. Cheers.

[@GeoffTheChefOfficial]

I’ve had Cardhu 12 and 15, not seen gold reserve. I’m on the lookout! Hope you enjoy the recipe! Cheers :)

[@garrysheret5191]

Always know its going to be a good one when you open the whisky at the start of the video. Love the simplicity of this roast but with loads of flavour. The pan juices would turn into a fab base for a sauce too. Have a great Christmas folks - cheers, hic

[@GeoffTheChefOfficial]

Exactly right on all counts! Cheers Garry. Hope you and yours have an awesome Christmas. 👍🏼👍🏼❤️

[@rdatkins89]

Oooo, i look forward to trying this!

[@GeoffTheChefOfficial]

Let us know what you think!

[@HeadLikeARock]

Think I'll give this a go for my sister and brother-in-law who are stopping over tomorrow. Got lots of ideas for greek-style sides, Melitzanosalata, watermelon feta and mint salad, hummus. Might try your potato dish from the first one as well. We're finally getting some weather here in the UK!

[@GeoffTheChefOfficial]

Excellent! Sounds like you got it all planned out! Do let us know how it turns out :)

[@Oisin-O]

Gonna have to do this, especially with lamb being so cheap at the moment.

[@GeoffTheChefOfficial]

Perfect for the Christmas table!

[@jockdunkley8438]

Perfect! Did you put any smoke on it? I’m doing one tomorrow. I woulda done a shoulder, but will try a leg as per your method. I thought I’d drop a small chunk of jam wood in and see how it goes. More importantly- how’s the Bunnahabhain? I’ve got a bottle in the mail, unfortunately won’t be here for another week.

[@GeoffTheChefOfficial]

I generally prefer a hint of smoke personally on most of my cooks, which the charcoal itself generally provides. If you like more, certainly add some, but I’d try without first. 👍🏼👍🏼 Bunnahabhain is stunning. Such a great distillery that! I love the 12. A classic :)

[@phillipragsdale3382]

Just love leg of lamb, especially lamb sandwiches for a few days after the roasting. Speaking of roasting,,,,,,, would you tell me about your pan, make and material. Thanks so much

[@GeoffTheChefOfficial]

Leftovers are the best! Solid question that. It’s over a decade old. It’s a Baccarat stoneware roasting tray. Don’t even know if they sell it anymore. Wasn’t expensive, has been utterly thrashed.

[@phillipragsdale3382]

thanks a million Geoff. love your stuff@@GeoffTheChefOfficial

[@GeoffTheChefOfficial]

@@phillipragsdale3382 Cheers. Appreciate that!

[@nicrom72]

I want to come hang out at your house Geoff😂. I'm making lamb for the first time tomorrow for Easter using this method.

[@GeoffTheChefOfficial]

Good luck mate! Let me know how it turns out. 👏👏

[@Abysm1]

Would you say one can put some potatoes/peppers to go along with the lamb for the last 3 hours while its wrapped? Would it be long enough to cook the potatoes?

[@GeoffTheChefOfficial]

I would think so, yeah for sure. You could also blast them in oven or Kamado to crisp up too if you’d like. Carrot, parsnips, any root veg would be great.

[@ScottThompson-n6h]

Hey Geoff, this looks fantastic. I've not done a leg to pull-apart temp before but definitely plan to after seeing this. What do you put with it? I was thinking standard roast veg like I would for a roast lamb cooked to medium, but is the flavour and/or texture of this cook suited to something else? And what about the sauce? Gravy, mint, other?

[@GeoffTheChefOfficial]

Options!! Gravy is great. You have a great start already in the pan. Baba Ganoush works, garlic cannellini bean purée is the bomb. Yoghurt … serving over a mid-east style green salsa is amazing. Smacking pomegranate over the top for Christmas colour! Roasted veg is a great accompaniment. I love mushy peas. They’re always around for me. Next day, serve it up reheated as an upmarket Gyros in wraps is amazing.

[@ScottThompson-n6h]

Thx for the super-fast response and the ideas.

[@GeoffTheChefOfficial]

@@ScottThompson-n6h Anytime. :)

[@WalkaboutUK]

Hi Geoff, What temps did you do it at? I was not sure watching the video as didn't know if the dome temps on the video were dropping due to the dome been open for a while for filming. Cheers from an Aussie stranded in the UK.

[@GeoffTheChefOfficial]

Ha! Sorry to hear! I did mention it, but 120C | 250F. Nice and gentle. 👍🏼👍🏼👍🏼

[@lukedavies7663]

I noticed on this version you gave it "some nice slashes" where the first version was a shallower scoring. Is that because of the heavier/coarser seasoning compared to the finer rub on the first?

[@GeoffTheChefOfficial]

@@lukedavies7663 probably just me paying better attention instead of worrying about filming! About a cm is good.

[@lukedavies7663]

Do you think certain wine works better than others?

[@GeoffTheChefOfficial]

@@lukedavies7663 They’re like my children. I love them both equally. But get on those potatoes in the original version!

[@R0BB01981]

Hey mate , do you use any smoking wood with the charcoal? If you were to what would be good with the lamb ?

[@GeoffTheChefOfficial]

@@R0BB01981 I generally don’t. I like the natural charcoal flavour as is mostly. I’d go with the fruit and nut woods personally if you wanted more.

[@R0BB01981]

@@GeoffTheChefOfficial I’m only using briquettes coconut type . I’ll add some apple as it’s pretty mild

[@GeoffTheChefOfficial]

@@R0BB01981 Sounds good!

[@R0BB01981]

@@GeoffTheChefOfficial what wine 😂😂

[@GeoffTheChefOfficial]

@@R0BB01981 Oh definitely a lovely Cab Sauv!

[@paulbourke2686]

Hey Geoff, I can almost smell it. How often did you spritz and what was the make up of it? Cheers

[@GeoffTheChefOfficial]

Hi Paul :) The answer to that is “When you need to”. If yours doesn’t look dry, you don’t need to. Depends on fat content and all that. I prob did mine 2-3 times I think before the wrap. As for make up, for me, I put a cup of stock, and a splash of Worstershire. Then when I wrap it, that goes into the braising liquid so there’s no waste 👍🏼

[@paulbourke2686]

@@GeoffTheChefOfficial, thanks, for your prompt reply. I would never have thought of Worcestershire sauce. I’ll give it a go tomorrow. Cheers

[@GeoffTheChefOfficial]

@@paulbourke2686 no prob! Let us know how you go with it :)

[@paulbourke2686]

@@GeoffTheChefOfficial, it was pretty good, very tasty but parts of it were a little dry

[@GeoffTheChefOfficial]

@@paulbourke2686 hmmm … I wonder why? It’s very forgiving too. Did you do everything the same?

[@rogerh.1500]

Got a leg ready for tomorrow, but now I can't decide between v1 (which I've made before) and v2 🤔 Anyway, thank you for all the inspiration 👌

[@GeoffTheChefOfficial]

I’m glad to be a source of confusion! Happy Easter!!

[@rogerh.1500]

@@GeoffTheChefOfficial I'm not worried, can't go wrong either way I figure 🙂 Happy easter!