The Best Smoked Leg of Lamb on a Pellet Grill

[@GrantBooth-lo3zy]

The idea of having the juices drip down into the gravy & having all the garlic, onion & mushrooms is making my mouth water. Great video really enjoy your step by step style

[@BigAlsBBQ]

Honestly it makes such a difference, the mushrooms soak up the gravy with the lamb its incredible

[@LeePhillips-lj3xy]

Love this video. The lamb looked incredible. Well done 👍

[@BigAlsBBQ]

Thank you really appreciated the nice comments. Cheers Al

[@zipperpk-ye7db]

Ah man this looks incredible, great video 👏👏👏

[@BigAlsBBQ]

Thank you appreciate it

[@paloma-l7o]

Lamb looked amazing & great video. Made me laugh as well ❤️

[@BigAlsBBQ]

Glad you enjoyed

[@blueenglishstaffybreeder6956]

New sub from Australia here Al, I smoke my leg of lamb just like a brisket, and it’s always as tender and as juicy as a brisket, give it a go and you’ll see it’s a game changer, cheers mate

[@BigAlsBBQ]

Hi & welcome to the channel. That is such a great idea, I will give it a go. My offset is a flaming coals which is from Australia & such a great smoker, shame we can’t get them over here anymore. Cheers Al

[@blueenglishstaffybreeder6956]

I have a flaming coals too, also another 11 different smokers and bbq’s lol, we had a leg of lamb last night and it as alway was amazing

[@BigAlsBBQ]

11!!! Haha my misses would go crazy if I got that many so jealous 😂 I am going to have to do another one soon & got a four rib beef prime roast to smoke. Now that should be a fantastic cook

[@leewesson4077]

Hi Great Video, will try your exact recipe and process, where did you get your V rack and tray, they look great?

[@BigAlsBBQ]

Hi Lee, thanks for taking the time to comment & I appreciate the compliment. I can’t remember where I got that exact one from but I have linked a similar one in the description. Cheers Al

[@cristinearias6613]

How is it cooking in 2hrs if you're opening every 10 minutes? What temp are you at. Treagers don't smoke above 225

[@BigAlsBBQ]

Firstly thank you for the question. Every leg of lamb is different so cooking times will vary. Treagers still produce smoke above 225 but you can't use supersmoke above 225. If you find the cook taking long then you can bump the temp to 275 or even 300 & just be as quick as you can when brushing the lamb. Thanks for watching Al

[@jerryocrow1]

Aluminum foil roll holder (vs squashed/crunched original box from drawer). Where did you get that? Not on amazon or www.

[@BigAlsBBQ]

Sorry Jerry I didn't see you comment had been held for review. Not sure why it had. I have linked it in the description. Thanks for watching. Al

[@BBQLIFE]

Nice video Al all subbed

[@BigAlsBBQ]

Thank you. I checked your channel out, some fantastic videos on there

[@kingtonys]

I want your foil cutter where did you get that from?

[@BigAlsBBQ]

Haha they are really good. I have put a link in the description 👍🏻

[@emirk5992]

That lamb is not ready. Even when you were pulling it from 8:05 it was resisting. Lamb should be falling appart.

[@BigAlsBBQ]

Thanks for watching & the comment. This was roast/smoked lamb & cooked to perfection. I will be doing a pulled lamb video soon which will fall apart so subscribe if you haven't already so you don't miss that video. Cheers Al

[@jayytee8062]

Looks pale and under done. Lamb benefits from some charring from the heat of charcoal. Thats why lamb on the spit is better.

[@BigAlsBBQ]

Thanks for watching & the comment. Roasting is just one of the ways to cook lamb but please check out the video where I do exactly as you suggest. Cheers Al ..Stuffed Leg of Lamb | You MUST try this!! kzbin.info/www/bejne/eXKsZomNmJlngpY

[@geoff6203]

Looks dry

[@BigAlsBBQ]

I appreciate your comment!