Slow Smoked Leg Of Lamb is Pitmaster Privilege

[@matthewvelo]

Salt, pepper, garlic, lemon zest and oregano or rosemary. Lamb heaven. I know some Americans don't like lamb the way we do in Australia, so thanks for showing this one. Any leftovers go into an awesome curry.

[@jasonnored6131]

Some of us absolutely love it though.

[@naythnz]

As much as I enjoy all the BBQ grills, I equally enjoy watching the BBQ pit boys socialising eating & drinkinG as well.

[@AndrexT]

Love me a bit of lamb at Easter. That looks good and going to try it on the BBQ this year. I put a bit of rosemary in the slits as well.

[@simond.9457]

Perfect technique! My guests were so impressed! Thanks a bunch Guys ❤

[@ray7419]

Thank you so much for NOT putting mint jelly on it like everyone else!! This looks awesome!! 👍

[@bbqpitboys]

We had the mint jelly, but that's optional here.

[@chrisbrown456]

How would this do on a rotisserie?

[@HardinProuductionsOriginal]

It's meant to have mint jelly! Have you never been to the middle east? Smh... Jokes aside, while that is true I don't like it lol.

[@userperson5259]

THANKS FOR REPOSTING!! Awesome video...

[@rudevalve]

Certified Gold!!!!!

[@lonecrusaider]

My wife made one recently. Amazing! Then took the leftovers and made a lamb stew. Also amazing!

[@michaelbeattie6953]

Mate this looks like sunday lunch in Australia. Beautiful.

[@marcobrunne9504]

Soooooooo Guuuuuuud!! Grüße aus Deutschland!!

[@undertaker666dead]

Its a snow storm where I live but I still fire up my smoker.

[@vtrndre3728]

I love this guys 🙌🏾❤️ such a unified friendly group of men

[@laurazt7004]

He said "water mixed with myoglobin" for anyone who didn't hear it. I learned something today bc I definitely would have thought it was blood and then like the amateur I am, put it back on to cook lol Thanks for explaining that 👍

[@ahch333...]

😂😂😂 That's blood baby girl

[@gtsbrian167]

Myoglobin is found in muscles and is the same structure that makes red blood cells red. It stores oxygen in the muscles until you need it. Blood is NOT found in muscles of butchered meat.

[@shadowcat314]

​@@ahch333...that red juice in your meat is not blood. Blood is removed during the slaughter process and afterwards very little blood remains in the muscle tissue. That red liquid is water mixed a protein called myoglobin.

[@DavidHernandez-vu9vb]

It's blood. Lol

[@Bitterman-1]

I love Leg of Lamb! Can’t wait to try this recipe. Looks delicious as usual. Great job boys!!

[@DarkDestroyer98]

Nice to see Daym back at the Pit

[@DarkDestroyer98]

@@Matt-jz7to ahhhhhhh ok! I thought I recognized it 😂

[@user-jh6vl4kx7c]

lamb is soo Guuud my mother used to cook 1 every 2 weeks miss those days time for me to grab 1 and try this cheers!

[@vtssdmasta]

It's coming up to lamb day / Austraila day here in Australia and you can be damn sure ill be having some lamb

[@Redman092000]

Good to see a brother in the video

[@DarkAxi0m]

With the garlic, push some rosemary in too and thank me later

[@colinbennington4157]

Love try this out. Here in Wales UK leg of lamb that size would cost around $130. More if it’s Welsh lamb. Lamb on the bbq is awesome.

[@jimbobakabrutus1230]

Id always order lamb chops from the local Italian restaurant we used to be blessed with. Gloria's Italian Kitchen, in Morehead City NC, it was the bomb with a bit of mint jelly. RIP Gloria.

[@frankcsomor4105]

well done, sir! Please make a video on how to manage temp, on that smoker! Thank you

[@haroldfoust]

Look out, favorite boys or back. Number one barbecue pit boys.👍

[@elkhntr4evr421]

You could do videos like this all day long and I’d watch them! You should do all the Disney princesses!

[@wickedcabinboy]

I definitely plug my pork shoulder with many garlic cloves before smoking.

[@palaceofwisdom9448]

I have a leg of lamb in my rotisserie oven while watching this. It's like Smell-O-Vision is finally real!

[@gtsbrian167]

My standard method. I've never smoked one before. Now I want to try.

[@sreerammurugaiyen4133]

What else can you use as a gravy base ?

[@timbo7188]

Leg o lamb is paramount grub deluxe . Garlic is its best friend . . Two friends i will eat Til the cows come home . Then i will eat them too . Bbq's lamb and cow are 3 best buds . Thank You Good Lord Above . Thank you bbq pit Boys . This is a Grand slam .

[@jeffreypinder9398]

That is incredible. Not a gravy person but the ingredients were my favorites. Got hooked on Negra Modelo years ago. What was the au jus that the meat was dipped in at the end of the video? Looked like rosemary?

[@211reid]

Look at dayum😂😂😂

[@mikeroy4004]

Good one boys!!

[@Martin_Priesthood]

Delicious 😂😂👍🍻🍻🍻🍻

[@silverlicious2086]

Looks DAMN Good!

[@NickGuzelian]

Ohhh man lamb is SOO good

[@joanneganon7157]

The best way I ever did a leg of Lamb👍👍. JO JO IN VT 💞

[@UltimateVeggie]

Daym Drops!

[@garrybailey5413]

Did that leg of lamb still have the shoulder attached?

[@DannyHarris-vc4ct]

What the hell are them blue patches on the lamb?

[@bbqpitboys]

USDA watermark required.. no fake meat here!

[@travisamazingable]

what are the blue circles out of curiosity

[@bbqpitboys]

USDA certification stamp..

[@whodatdiehard7729]

NoApologiesNeededSir..Enjoy🐾

[@worldtravel101]

What smoker is this?

[@bbqpitboys]

Sunterra..

[@worldtravel101]

​@@bbqpitboysthanks. Looking good 👍

[@loudsqueak]

Haha love the channel but what happened to the sound on this one boys?

[@charlesn.5501]

I almost teared up it was so damn beautiful.

[@EliteBadFrog]

Dayummmmm

[@elchangoloco7151]

@bbqpitboys I am looking for your video on Shrimp & Scallop gumbo. I am unable to find it. Do you still have it available?

[@bbqpitboys]

Yes, the original got hacked. It will be Re-uploaded in the next week.. thanks

[@elchangoloco7151]

@bbqpitboys awesome! Thanks! I made it before, and it was delicious! I am making it now from memory and using the recipe from your site.

[@jimlepeu]

Looks more like a leg of sheep lol

[@bbqpitboys]

if it was labeled Muton, Americans wouldn't eat.. Lamb sounds better, akin to calling Choice beef Prime Rib at a restaurant and retail..

[@solreaver83]

Lamb is pretty mild flavour, it's mutton that gets a lot more intense flavour. (mutton is better)

[@johnbennett7244]

Good video, but this looks pretty big for a "lamb".

[@bbqpitboys]

USA calls it lamb, Spring or not. And slow smoked like this leg, it's as mild and tender as Spring some say. .

[@miksterr]

15 Pounds? Mega lamb

[@Ralphie_Boy]

😎🐑👍

[@freemansaquatics5326]

All i can say when you think you have taken enough fat off just go ahead and keep trimming 😉

[@samuelbooksin6806]

😮

[@lahcp88]

What happened to the music?

[@MrMarkeZG]

Nemate vi pojma kak se janjetina peče.

[@blueenglishstaffybreeder6956]

Looks too rare and too tough by the way the knife is slicing thru it, there’s only one way to smoke a Lek of lamb and that’s to do it like a brisket, wrap at 165 cook til 205 and omg melt in your mouth tender, nothing like it, cheers in advance

[@bbqpitboys]

Food Cop Alert..the clueless bs never stops..lol

[@blueenglishstaffybreeder6956]

@@bbqpitboysthank you, just give it a try you’ll love it

[@SenorCinema]

@@bbqpitboys I prefer it rare myself. You guys rock. Keep cooking it how you like it

[@cokeaddict1663]

@@bbqpitboysF the food pigs and f this comment. This looks good guys

[@professionalidiots101]

What was wrong with the audio 😭