Love the comment saying that if the fuel has died, it’s fine to finish the meat off in the oven. Great advice for everyone- don’t get upset if it doesn’t l work perfectly on the grill. The effort will not go to waste as a finish in the oven will not ruin the bbq flavours. 🍖 🔥 🍺
@LownSlowBasics2 жыл бұрын
thanks mate! always a handy tip.
@stevenkempster4106 Жыл бұрын
Hi, I have watched a couple of other deboning video's and they make it look a lot harder than what it is actually to do. Then I watched yours and the way you do it makes it very easy to debone the leg of lamb. I found it very easy to do it your way so many thanks Steve
@Burdo19 ай бұрын
Absolutely brilliant. Another quality video from start to finish. Looks amazing.
@doughenning48992 жыл бұрын
First time I have seen the Right Way to tie any meat that needs it! Cheers 👍👍
@LownSlowBasics2 жыл бұрын
Cheers mate!
@richardsarcheryreviews2 жыл бұрын
Your the first bbq KZbinr I've found that ever done lamb it's my all time favourite meat
@LownSlowBasics2 жыл бұрын
It’s a staple here in Australia!
@richardsarcheryreviews2 жыл бұрын
@@LownSlowBasics I'm in the UK it is over here to my cousin lives on thd gold Coast
@karlmcintyre214 Жыл бұрын
Great job bro. Doing a whole rolled mutton today in my drum smoker. This video has given me some confidence 🇳🇿🍻
@thiamlamine6123 ай бұрын
Great content!!!!
@LownSlowBasics3 ай бұрын
Thanks mate!
@tikka250002 жыл бұрын
I'm a butcher of many years and I am impressed with your boning skills and simplicity of your tutorial. Well done and well cooked. I'm no good at the whole KZbin thing but another option is tunnel boning the leg and fill it with whatever you like, can get some amazing flavours through the meat. Keep up the great work.
@LownSlowBasics2 жыл бұрын
Cheers mate, I was a butcher for 10 years myself, been out for around 6 years, used to love tunnel boning 🔥
@gregduncan3422 жыл бұрын
I love you vidoes mate! A few questions. 1. Why do you recommend removing the bone leg? 2. Do you even Low and Slow cook fish?
@LownSlowBasics2 жыл бұрын
Hey mate! No real reason, some people do so it’s easier to carve, definitely don’t have to. Fish is usually better off hot and fast. I’ll try do some more seafood though soon.
@triantulas11 ай бұрын
Bought one of those boneless lamb legs from Woolworths. Gonna cook it unwrapped on a Weber. Worth going indirect or direct?
@tristanbuckoke91212 жыл бұрын
Looking magic mate. Cheers bud will try and give it a crack
@LownSlowBasics2 жыл бұрын
🙏🔥
@darrenmansell2202 жыл бұрын
Love all the videos mate, too simple and very informative! I only recently discovered the glands were a thing, do you recommend always removing them? (even if I cooked a leg bone in?) my butcher reckons most Ppl wouldn't know the difference but once you know its there its hard to ignore it!
@LownSlowBasics2 жыл бұрын
He’s right, you wouldn’t really know but once you know they are there it’s hard to leave them there.
@eckies2 жыл бұрын
Maateee that looked so good!! Pretty nice knife skills on display too 😉
@LownSlowBasics2 жыл бұрын
Gotta bring back by butchering days sometimes 😝
@cradleofphill Жыл бұрын
Thanks again for a great video, I'll be giving thus a go tomorrow. Are you able to tell me what charcoal you use? Cheers
@Rookie_Rockounding2 жыл бұрын
Brilliant! Cooking this tonight! Yew!
@LownSlowBasics2 жыл бұрын
Very nice!
@iain19692 жыл бұрын
Great video as always. We have an awesome local butcher who will de-bone a leg of lamb for us - But I should learn to do it myself.
@LownSlowBasics2 жыл бұрын
Definitely try it!
@dpklt20072 жыл бұрын
Excellent vid Aaron. Another kettle added to the stable. The Red Woman….. 😂 Got the combo special coming from natural smoke 👌🏻
@LownSlowBasics2 жыл бұрын
😅! Oh nice you’ll love it!
@andrewlockwood25472 жыл бұрын
Mate. Was up till 10 last night deboning and butterflying a lamb leg. My first time. Was no where near as tidy as yours 😂
@LownSlowBasics2 жыл бұрын
You’ll get better every time 😝
@cgo302 жыл бұрын
Great job mate
@LownSlowBasics2 жыл бұрын
🙏
@williamhansen79102 жыл бұрын
Legend, cheers for this vid mate
@LownSlowBasics2 жыл бұрын
🙏
@MickJaggerr12 жыл бұрын
Very informative, great video
@zlobnyika94072 жыл бұрын
Thanks for the recipe. Like as always!
@brucehornet14542 жыл бұрын
Thanks another awesome informative vid well done
@LownSlowBasics2 жыл бұрын
🙏🙏
@damianlarsen36722 жыл бұрын
Just got 1 question Aaron. Is there any left over for me? Looks superb
@LownSlowBasics2 жыл бұрын
Thanks mate! Not this time 😝
@blueenglishstaffybreeder69562 жыл бұрын
Perfectly cooked, exactly how I do mine that way everyone gets a bit of each muscle, can’t beat a webered leg o lamb
@LownSlowBasics2 жыл бұрын
Cheers mate!
@brianmawby60552 жыл бұрын
Good video but you talk to fast
@LownSlowBasics2 жыл бұрын
@@brianmawby6055 sorry.
@chisel832 жыл бұрын
Up at sparras on a sundy morn 👍
@LownSlowBasics2 жыл бұрын
Always 😝
@billyspence10902 жыл бұрын
Hey bud. What temps you reckon you would be running? Didn't notice anything specific
@LownSlowBasics2 жыл бұрын
Hey mate around 375f/190c
@usaydfletcher5669Ай бұрын
What is the purpose of deboning the leg? Why not cook it as it is? Can anybody explain? Genuinely curious
@LownSlowBasicsАй бұрын
Completely up to you. Makes it easy to carve being boneless and can help give a more uniform shape which results in a more even cook.
@shirtfront73172 жыл бұрын
Awesome video once again mate. Do you have a butchers background?
@LownSlowBasics2 жыл бұрын
Thanks mate, sure do, spent 10 years in the trade.
@shirtfront73172 жыл бұрын
@@LownSlowBasics cheers mate! Keep up the stellar work 👌🏼 I’ve successfully mimicked a heap of your cooks, guests always ask what the secret is, I just forward on your vids. Now we’re all experts haha. Definitely be putting on one of your nice lamb or pork spreads come Xmas day. Cheers again mate.
@LownSlowBasics2 жыл бұрын
@@shirtfront7317 most welcome mate 🙏
@JSL1772 жыл бұрын
Thanks and great video as always! I’ve got a stuffed lamb breast joint- ready to be smoked this Easter weekend!!! 🍖 🔥 🍺
@LownSlowBasics2 жыл бұрын
very nice
@snapperhead13552 жыл бұрын
Good knife skills mate, you done some boning or butchering
@LownSlowBasics2 жыл бұрын
Thanks mate, yeah qualified butcher 🔥
@snapperhead13552 жыл бұрын
@@LownSlowBasics I knew it, I'm a slaughterman boner from way back, keep up the good work mate 👍
@TheZizzyAffliction2 жыл бұрын
Hey mate, did you build that table yourself or did you purchase it?
@LownSlowBasics2 жыл бұрын
Hey mate I purchased it from the MyDeal website, can’t find it on there anymore that I can see though.
@robertorosselini2 жыл бұрын
Good ! I prefere fresh rosemary and garlic inside and internal temperature, like stepen raichlen do, 90 degree celsius. 🇦🇹
@LownSlowBasics2 жыл бұрын
Gotta love fresh rosemary!
@matthewlloyd62 жыл бұрын
I just found your channel the other day, gotta say, I'm really enjoying the content! I've lined up with my grandparents to use their old webber kettle that I reckon probably hasn't been used for as long as I've been alive! so hopefully I'll be able to give some things a go soon! Just one question though: what's the advantage of deboning before or after cooking? Cheers!
@LownSlowBasics2 жыл бұрын
Thanks mate! It’s just convenience really and deboning prior helps with a more even cook.
@matthewlloyd62 жыл бұрын
@@LownSlowBasics Cheers!
@donwallace24918 ай бұрын
Is the garlic rub Aussie garlic?
@jstarr20002 жыл бұрын
can u make gravy from the oils in the drip tray ? great video by the way
@LownSlowBasics2 жыл бұрын
Sure can! I usually just cheat and add some stock and/or water then some gravy powder 😝
@Fjsbdjdh Жыл бұрын
I have a stupid question.. is this “hot and fast”? Is there a “low and slow” method for leg of lamb?
@novah5896 ай бұрын
Lamb leg is lean so is better for hot and fast, if you want low and slow go for the lamb shoulder
@Radju_az2 жыл бұрын
Hello my friend ! can you make russian subtitles? very interested in your channel. but nothing is not clear :)
@cokeaddict16632 жыл бұрын
After a 5 sec google search go to the cc top right of the video mate So if you need to download a video's subtitles for offline use, here's how to do it: Go to your desired KZbin video. Check to make sure the KZbin video has captions/subtitles added with the “CC” button. Go to “Settings” and click on “Subtitles/CC” to see which subtitle languages are available.
@edwardwilliams83432 жыл бұрын
Lamb is da bomb… Can’t wait to receive my GG to give this a crack😋