Lamb Shoulder and Leg smoked to perfection, a step by step BBQ guide.

Lets talk Lamb Shoulder and Lamb leg!
In this video, we will be talking about the difference between two popular cuts of lamb: the shoulder and the leg. Both cuts are from the same animal, but they require different preparation and cooking techniques to get the best results.
We'll be discussing the best ways to BBQ Lamb Shoulder and Lamb Leg, and showing you how to smoke them to perfection on a Weber Kettle and a Traeger pellet smoker.
We'll also be sharing our favourite BBQ recipes, tips, and techniques to make sure your lamb comes out delicious every time.
In the video we are going to talk about the difference between the 2 cuts:
* The difference between leg and shoulder
* The preparation
* The best way to cook each of them on your smoker or grill
* The final results.
So, join us as we explore the delicious world of lamb on the BBQ and discover the best cuts for your next BBQ, ask question in the comments if we miss anything in the video.
Temp Guide
Rare 140ºF/60ºC
Medium Rare 145ºF/63ºC
Medium 160ºF/71ºC
Medium Well Done 165ºF/74ºC
Well Done 170ºF/77ºC
It's also important to let your lamb rest for at least 5-10 minutes after cooking to allow the juices to redistribute before slicing and serving.
Keep in mind that the internal temperature of your lamb will continue to rise after being removed from the heat, so it's important to take it off a few degrees before reaching your desired level of doneness.
#lamb #bbqlamb #lambleg #lambshoulder
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[@paulmenhinnitt1119]

This is a great video, so much information. Thank you

[@RedSmokeBBQ]

Glad it was helpful! Let us know which one you make!

[@DLV2252]

Celsius would be a good addition

[@kitchmix]

Starting my smoking journey tomo starting with a leg of lamb, just watched the vid, great advice.. you make it look real easy and I’m sure it’s gonna take a while before I can make it look as good as yours mate. Thanks 👌

[@RedSmokeBBQ]

A land leg is a great place to start, I’m sure it will come out great. Let us know how it goes and enjoy the process 👊

[@milehighbeerguy4586]

excellent!!

[@RedSmokeBBQ]

Many thanks!

[@northbrisbanewaterproofing3575]

As a newbie to bbqing, brilliant video! Doing a leg tomorrow, will follow this method. Thanks so much

[@RedSmokeBBQ]

Thanks bud, appreciate the support, let us know how the cook turns out.

[@northbrisbanewaterproofing3575]

I used a different rub due to availability but followed the rest of your technique, got the temp a little all over the place to begin with but the meat was beautiful! Thanks so much for ur video, gave me so much info and more confidence going into the cook.

[@TheBeatenTrak]

Nice work mate! Great video and info thanks 🤙🏻

[@RedSmokeBBQ]

Glad it was helpful!

[@tenderlawncare]

Great video mate, I smoke on my webber, just something for your consideration....... I noticed your vent placement was over the coals....when I put coals on either side and the meat in the middle I place my vents at one end of the meat then turn 180° halfway through the cook. If I flip 0ne basket and have one heat zone and place meat on the opposite side I place the vent over the meat side. This enables the meat to absorb more smoke/ coal flavour as opposed to allowing it to simply rise and escape. I'm no pro so happy to be corrected. Also heat beads over charcoal?????

[@jasondk5127]

Thanks for this great instruction. My father-in-law is wanting pulled lamb and was looking for advice! Thanks from Jason in the states!

[@RedSmokeBBQ]

Love to hear how it turns out for you?

[@jasondk5127]

@@RedSmokeBBQ I'll let you know how it goes!

[@VJ-Syd]

Great video mate. Pls do create more videos on Australian wood & meat combination. Would be great if that can be done in Offset smoker. Go Aussie go

[@RedSmokeBBQ]

We got you mate, videos already in the pipeline 👍

[@wisam1991]

Nice to see another aussie bbq content creator. Great video. Subbed!

[@RedSmokeBBQ]

Awesome, thank you!

[@SainiBadwalUSA]

good info thanks

[@RedSmokeBBQ]

Glad it was helpful!

[@jimbosaul3996]

great video mate ! mouth watering delicious !! leanrt a lot. plus got me some new rubs to try ! A couple of questions & suggestions: 1. would be great if you also gave the Celsius temp as well. all the US vids are in F and does my head in trying to convert all the time. 2. i dont get the internal temp of the shoulder. why is so much more than the leg ? its the same internal temp as a brisket i see! seems to me that that's way way well done, and given your temp guides, 170F/77C is well done. yet you go to 205F. so i dont understand why it doesnt overcook. same too for brisket. yet all the vids say 205F for brisket. AND... so why is the leg taken out as such a lower temp. hope you can help. new to wonderful world of smoking and delectable eating !!

[@darwinsimmons1]

How does the smoke get through the aluminum foil?

[@RedSmokeBBQ]

The shoulder starts unwrapped in the smoker and absorbs the smoke flavour in the initial 3 hours (until the internal temp of 160f) before it’s wrapped in foil. The wrapping is required to get the lamb to 203f so it can be pulled.

[@dmdm9198]

Lamb leg at 155 still tender?

[@brooklynnnetter]

What was in the spray bottle ?

[@RedSmokeBBQ]

Just water

[@ben01985]

Mate, as an Aussie, u need to use oC

[@RedSmokeBBQ]

I tired Celsius but it just tasted better using Fahrenheit🤣

[@Frogget666]

F is just easier since most of the vids are American. No one can be fucked changing their stuff from C to F or using a converter. Keep it all F I say. It’s all just random numbers when your learning anyway.

[@Slumbaj]

Oath ​@@RedSmokeBBQ

[@smokenjoe4022]

Hahahahahahaha 🤣

[@smokenjoe4022]

Frogget666 As an American I agree and get rid of dem dam metric sizes and the tools that came wit dem too! And every thing else foreign send it all back!*•*•*•* Ah what were we talking about again now? Oh yeah food!

[@bluesdog88]

Fahrenheit?

[@RedSmokeBBQ]

Yup.

[@CRFLAus]

Great video. Rough ratio I've cooked 100 shoulders to one leg. I couldn't get a shoulder (storms and chaos) so I picked up a leg for tomorrow so need to see what it's about. Please say celsius instead of faramagingles, this is Straya! Let the Yanks do the converting! (we love you 'Mericans).

[@travisbenefield7087]

How do I cook them at the same time?

[@RedSmokeBBQ]

Put the shoulder on first and the leg on later. Just a timing thing

[@cdaly3561]

Why not add Celsius. Would be very helpful!

[@RedSmokeBBQ]

It just tasted different 🤷‍♂️

[@RoyaleWitCheese04]

I think I’m gonna throw a lamb shoulder on my badger barrel soon

[@wallacefootrot6054]

Have you retired from KZbin?

[@RedSmokeBBQ]

Or retired just time poor at the moment doing catering etc.

[@postmortemspasm]

Why did you cook one cut to 200f and the other to 150f?

[@RedSmokeBBQ]

200f gets it to a point where you can pull the meat, if slicing then 150ish is enough

[@PKP1]

This guy put me to sleep

[@RedSmokeBBQ]

Into a food coma?

[@jinxUKBK]

Boars night out white lighting. U have to love white people for names like that. They just so excited