JUICY Smoked Leg of Lamb | How To

RECIPE HERE: heygrillhey.co...
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Smoked Leg of Lamb is an amazing way to enjoy the taste of lamb. This recipe marinates the lamb for up to 24 hours in a lemon mint marinade, giving it a fresh, herbaceous flavor.
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[@tonydathan2533]

OMG!!! Went to Costco and got a 5lb boneless Lamb Roast! Saw this video and thought this sounded tasty! But WOW! It was awesome and as tender as butter! It cut and chewed like a beef tenderloin and was very good! My wife and our guests all gave it two thumbs up! 👍👍

[@ericwhitlock6599]

Just cooked this recipe. It was fantastic! The marinade was garlicky and light, great flavor. Went with the recommended pecan wood but added a couple of hickory charcoal to it. It was so flavorful and so juicy. Highly recommend this recipe!

[@rogerbloom1674]

As a fellow So Utahan it can be hard to find someone that appreciates lamb. This is by far the best lamb recipe we have tried. Did it on a pellet smoker per the recipe.

[@waltzb7548]

Holy Smokes!! I never would have thought of using a wet marinade for a leg of lamb, and was especially nervous about trying this on a 7.5 pound bone in sirloin end costing $47, but this is the only way I'll do lamb from now on. My Sister in law normally can't eat lamb, but she cleaned her plate at Easter dinner, and she is not one eat anything she doesn't like. Fortunately she's married to a chef. Many thanks for taking the time to make this video. Just discovered your channel. Cheers!

[@worldtravel101]

Doing this today on my stick burner! Great recipe

[@garypaul3009]

This is the fourth KZbin video I've watched about smoking boneless leg of lamb. You seem like you're the only one that knows what you are doing. Plus, I have the same smoker! Can't wait to try this when my son comes home next week. Thx

[@blueenglishstaffybreeder6956]

As an Aussie this is a staple here, you should try a leg on the bone, smoke it for a couple hours then braise it for another 4-5 hours til it reaches 203f, and omg it’s a game changer, careful when you pick it up out of the liquid bcos it’ll just slide right off the bone back into your braising liquid, trust me it’s to die for

[@danimarino5653]

Awesome cook!!! Now I’m ready for Easter to get here! 👍😃

[@MotherOfSmoke]

Thank Susie. I am going to try this for Easter.

[@MotherOfSmoke]

Thanks Susie. I have never tried this. Looks

[@cyberstarboy]

I have never had this either. Ditto to you Mother of Smoke. I will try it too.

[@amyt5152]

Hey girl, hey! Just got my smoker and starting my journey! Using many of videos to help guide the way! Love your videos, thank you!

[@trussme3210]

I always think of lamb about 2 days before Easter and it’s too late. I’m looking for recipes early this year!

[@AndrexT]

I love lamb. I will try this when the frozen Great White North of Canada warms up a bit! Nice knife!

[@kevcleaver]

just happened to have a lamb roast for tomorrow to smoke on the rotisserie, going to add this marinade to the plan.

[@GSX1300Rrr]

Awesome recipe, I am going to give this a try for Easter. Did you squeeze all the lemons, or just that one half?

[@chuckarock2001]

Thanks for your video. Regards from Australia 🇦🇺🤓

[@stevemeyer2973]

Thanks Susie. that looks great, I can't Wate to try this. Maybe you could try lamb ribs on the smoker as well.

[@scottswisher4840]

Looks awesome. Trying this for Christmas.

[@peterscott1758]

Luv ya work guys.. just subbed. I’ve acquired a Hark gas smoker. I’ll be trying this. Ba ba is the bom 🤙. I see your pineapple pig shots, cranking them this weekend. Happy days 😊 from Aussie.

[@robertbusek30]

Just in time for Easter! 😁

[@miken8336]

My roast cooked a little faster, but with only a smaller roast and only salt pepper, garlic seasoning, it was perfect. Some Nan bread, red onion, tomato, and tazici sauce. Makes a great gyro! Thanks for the great vid!

[@RobsBackyardBBQ]

Great cook! Thumbs up from here :)

[@noral101]

I have one lamb roast left, I guess I know how I’m going to cook it now😊.

[@ZandMb]

That looks awesome! I have a 6 pound bone in. How do you suggest I marinate it? There’s no way it will fit in that ziploc bag lol

[@WeberEnthusiast]

Lamb looked amazing , that joint would cost an arm and a leg here in Australia, cost of meat has gone through the roof .👌👌👌

[@Heygrillhey]

Same here!

[@TheAidanVogt]

Buy it at aldi

[@rhystamou9704]

Bloody oath mate

[@MM-wt2oo]

How do you get such a large piece to cook evenly throughout ??

[@timothyhill9691]

I'm not sure what size ziplock you're using but my 5.5lb boneless barely squeezed into a gallon ziplock. Is marinate now going to smoke it tomorrow should be amazing if it's like anything else I've cooked of yours

[@detyelram2819]

making this for Thanksgiving since my brother in law insisted on air frying a turkey instead of me smoking one.

[@RLeeErmy]

Probably cheaper than cooking a brisket right now. LOL

[@scottswisher4840]

Looks awesome

[@scottswisher4840]

Your little fella is adorable

[@sourdoughhome2571]

I'm making this today and just noticed that the recipe you link to is not quite the same as the recipe you give in the video. The recipe calls for chopped herbs, and no salt or pepper. Which is correct? Also, I gotta ask - how was your hubby with this?

[@Heygrillhey]

That happens pretty often. Either recipe will be great, but I’d suggest following the written one. Todd loves it!

[@Hero_Of_Canton]

If prices keep going the way they are the next episode is gonna be "smoked easy mac" all seriousness though I have to smoke a lamb roast now

[@BigSteve93015]

You nailed it! Looks really nice.

[@sandragrafton6122]

Looks delicious ❤️

[@dreamlookautodetailingauto3353]

I love all your cooking, but that leg of lamb is a little bit too bloody for me... Lol😉

[@thejohnomalley]

That’s not blood. The blood was drained in slaughter. It’s myoglobin. It is the proteins that delivers oxygen to the muscles. The protein turns red when the meet is exposed to oxygen.

[@dreamlookautodetailingauto3353]

@@thejohnomalley No that's blood. Of course all blood is drained during processing. I process meat so I know. There is still blood in all meat when it's raw, you have to cook it out.

[@JuJu-cz1lw]

Everything I know I learned from Suzy

[@timothyhill9691]

My roast is almost almost twice that size at 5.5. .... now I'm getting worried lol

[@cbrownie6305]

For anyone actually following this recipe BEWARE: There are a TON of rookie mistakes in this video, the worst of which is the rest. 15 minutes is nowhere near long enough. Its overtly evident by the amount of juice running off the board as she carves. You want that IN the meat, not on the board. An hour after carving, this thing will be dry and grey.

[@Heygrillhey]

Mmmmmm I think you're wrong. Also, who eats their meat an hour after carving? Stay in your lane.

[@cbrownie6305]

@@Heygrillhey Way to handle handle constructive criticism. You don't have to take me at my word, though. Talk to anyone who's gone through culinary school and they'll tell you the same thing about the rest time. FYI - You're not going to improve if you think you have nothing to learn.

[@brianwright596]

You are absolutely right. That was the first thing I thought when she said the rest time. I have been smoking for about 5 years now and I learned this the hard way. So with this recipe would you pull it earlier and let it rest longer?

[@Baumanly]

Absolutely, ready for 45 minutes minimum

[@detyelram2819]

done this recipe from her a few times, it's amazing. But yes, I always let things rest at least 45min.

[@joseaguinaga7670]

Thats too raw..should be cooked more.

[@dingo5208]

That's perfect, it's lamb not leather.