WEBVTT

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Hey everybody

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this is Andy Groneman with Meat & Livestock Australia

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Australia is the No. 1 source for beautiful

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pasture raised range fed lamb

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and I wanna show you today

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how to leverage one of those underutilized cuts

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it's gonna be tender and delicious and flavorful

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today

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we are gonna smoke a beautiful boneless leg of lamb

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Australian lamb has a beautiful mild flavor

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and it is perfect for the griller smoker

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today we are gonna take this 5 pound leg of lamb

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uh we're gonna prep this

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and smoke this with what I would call

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an American style barbecue seasoning

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it's gonna have that nice chili hit

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we're gonna have cumin onion

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garlic in there

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flavors that really pair well with the lamb

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and of course

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we're gonna get some smoke from the pit as well

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so the first thing I need to do is just remove the net

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from this leg it is already boned out

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so we have a little bit of the work done for us

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I'm gonna take this leg

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and just look for any extra sinew that's here

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and I'm going to

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peel any of this fat off of the outside

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and the reason I wanna do that

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is because I wanna make sure I can maximize the protein

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and the rub contact so that we get this beautiful bark

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on the exterior of our lamb

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just like so

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we're going to take a little

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bit of the silver off of this underside as well

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see all of that beautiful marbling exposed

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so we've got this roast trimmed out beautifully here

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at this point

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I want to add a binder to the surface of the meat

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so that our rub will stick and adhere really nicely

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you can use anything for this

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again you can go with a vinegar or an oil

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today I'm going to actually use a mustard as my binder

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and I'm just gonna add that

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all over the surfaces of the meat

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you don't really have to even see it on the surface

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it can be that thin

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we're just gonna rub it all the way in through

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all of our meat here

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so that any place that that rub is gonna touch

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it's gonna adhere nice and easily

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cause rub and cold meat typically don't get along very well

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so now that I've got my coating on there

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I'm gonna take that rub that we talked about

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and just put a nice coat

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all over the exterior of the meat

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then we'll rub that into the surface

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you can be very liberal with the rub

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this is a full size roast

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it's not gonna get over seasoned

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uh this is just gonna help create that really nice bark

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so I'm gonna make sure that we get rub

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all over the entire surface

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just like so

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so we've got our roast season

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now I wanna just take any of that part

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that was butterflied during the boning process

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and tie that back together

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just so we get a nice even cook on this

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so I'm just taking a single turn and then a double

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and that's all we need to do right there

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we can just snip that off

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I only need to tie this in a couple locations

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because we are good to go

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in terms of the solidity of this roast

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and there we have it

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ready to go into the pit

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so our roast is ready to go

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we are gonna put this on our smoker at 275 degrees

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and let this just bathe in a nice bath of smoke

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and really take on some flavor and build that bark

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we're still gonna be shooting for that nice

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medium rare temperature alright

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we've hit our hundred and thirty five degrees on this

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so we're ready to pull this off

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at this point

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I can let this rest for 10 to fifteen minutes

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and slice right in we can serve it up

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I could also chill this overnight

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and slice it as almost a roasted lamb for sandwiches

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or any type of cold application that you want as well

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alright this has gotten a great rest and again

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I could take this and put this in the fridge

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and let it just chill overnight

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and slice this thin for sandwiches

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but what I wanna do today is slice this for a nice

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hot cook we're gonna go ahead and get right into it

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so we cooked this low and slow

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it had that nice bath in the smoke

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and it took about three hours to get here

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so I'm gonna go ahead and trim our twine that I had

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holding that together we'll just remove that

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and now we can slice right into this

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and let's see how our roast looks

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oh just absolutely beautiful

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edge to edge pink just what we wanted

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it's just slicing so easy

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just what we wanna see gorgeous color

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I can't wait to get this on a plate

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and again you can season this up however you want

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we went with a beautiful

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American style barbecue seasoning on this

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but you could go with Greek flavors

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you could go with Asian flavors

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you could take this any direction that you want

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I'm gonna serve this with a

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a roasted root vegetable medley

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that is perfect for summer grilling and smoking

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thanks for watching

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while we share the versatility of these beautiful

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boneless lamb legs to learn more about Australian lamb

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feel free to visit Aussie Beef and lamb.com

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where you can find out all kinds of information

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about the paddock to plate

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pasture raised lamb that we've got

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you can also find out where to buy it thanks again