Fall Apart Tender Roast Lamb in the Weber Kettle
We all love a beautifully cooked leg of lamb. We love it even more if it is so tender that it falls off the bone, deliciously juicy and infused with the flavours of a good marinade. You'll find out how to do just that with this video. Scroll down for the full recipe.
Slow Roast Leg of Lamb
What you’ll need
2 kg (approx.) leg of lamb , bone in
Salt and pepper
1 whole garlic bulb
1 onion
3 sprigs rosemary
3 cups beef stock, low sodium
2 cups water
Gravy:
3 tbsp flour
What to do
Ignite the Weber Kettle
Cut peeled onion into 8 pieces
Cut garlic in half horizontally
Place onion, garlic and rosemary in a baking pan.
Place lamb leg meaty side down in the pan on top of the onion, garlic and rosemary.
Sprinkle with salt and pepper.
Pour beef stock and water around the lamb.
Cover with aluminium foil.
Place in the weber and adjust the vents to reduce the temperature to 160 C. Roast for 5 hours.
Remove the foil. Turn lamb over.
Cook for a further 45 minutes or until well browned.
Remove lamb and cover with foil for 15 minutes.
For the gravy:
Strain the pan juices into a saucepan and remove excess fat.
Boil the juices over medium heat and stir in the flour until a good consistency. (You may need an extra tblsp of flour)
Serve with gravy.
How to Make Roast Beef in a Weber Kettle
What's your favourite type of roast?
In this video i'm going to show you how to make roast beef in a Weber kettle!
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In this video we'll cover off the below:
- Weber kettle set up
- The best cuts for roast beef
- How to trim your cut of roast beef
- Cooking times and temperatures
- Roast doneness temperature
- How to make charred baby broccoli and corn
And more!
Don't throw away those wrap juices or pan juices from your roast beef either!
You can always use those juices to pour back over the meat or make a nice gravy with.
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#cooking #roast #howto
Marinated Roast Beef in the Weber Kettle
Marinated roast beef blade in the Weber Kettle needs to be tender and juicy with the flavours of the marinade evident with every bite – and this is just how to do it. Be sure to watch the cooking tips at the end of the video. Full written recipe below.
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Check some of my other videos
Tender Slow Cooker Balsamic Pork Roast
Smoked Beef Short Cut Ribs
Sticky Sesame Chicken
What You’ll Need
1.5 Kg beef blade roast
For the Marinade
½ finely chopped red onion
2 large finely chopped cloves garlic
1 tsp mild mustard
½ cup Worcestershire sauce 1/3 cup
½ cup tomato sauce
½ cup water
1 cup red wine vinegar
1 + 2 tblsp extra virgin olive oil
What To Do
1. Add 1 tblsp olive oil, the onion and garlic to a pan and stir over medium heat for 1 minute.
2. Add the water, Worcestershire sauce, red wine vinegar, mustard and tomato sauce. Stir over medium heat for 1 minute or until well mixed. Allow to cool.
3. Place the beef in a plastic bag, pour over the marinade, seal and refrigerate for 12 to 24 hours. Turn over frequently.
4. Remove from the refrigerator and allow to reach room temperature whilst still immersed in marinade.
5. Remove the meat from the bag and pat dry.
6. Add 2 tblsp oil to a pan over high heat. Sear the meat on all sides.
7. Place the meat into the lit Weber Kettle at 180C -200C. Cook for a further 2 to 2 ½ hours until.
8. When cooked remove from the Weber, cover with foil and allow to rest for 15 minutes.
9. Finely slice and serve.
See valuable cooking tips at the end of the video.
Bottom Round Roast on the Weber Kettle with the Slow 'N Sear
In this easy cooking video, I cook a Beef Bottom Round, or Rump Roast, on my Weber Kettle charcoal grill, using the Slow 'N Sear Plus grill accessory. I cooked this 3 lb roast to an internal temperature of 125 degrees F and the cooking time was 1 hour and 25 minutes. For more easy cooking and recipes, be sure to check out my easy cooking channel.
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Australia Day lamb cooked perfectly in a Weber kettle
Australia Day lamb, in this how to cook the best leg of lamb roast in a Weber video, I'll be showing you my way of cooking the most juicy leg of lamb ever.
Whether it be a Australia Day, Easter, Christmas, Sunday roast or just a family holiday gathering and you want to have that perfect roast lamb. I'll show you in this video how long to roast the lamb for, what internal temp you need to take it to, and how also how to make an incredible homemade gravy that will have everyone begging for more.
Main Ingredients:
2 to 3kg Leg of Lamb bone in (4.4 to 6.6lbs)
2 tablespoons of Olive oil
Seasoning Ingredients:
1 tablespoon of kosher salt
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of garlic powder
1 tablespoon of onion powder
Gravy Ingredients:
Step 1:
3 cups of water
3 onions roughly chopped
Step 2:
2 cups of beef stock
1 cup of white wine
Salt and pepper to taste.
Step 3:
60 grams of unsalted butter
4 tablespoons of plain flour
Hydration:
3 x beers
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With 30 years of experience cooking on Weber grills, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on these BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
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Ribeye Roast Smoked On The Weber Kettle
If you've wanted to prepare an amazing roast for Christmas, New Year, or some other special occasion, then a Ribeye Roast is the perfect cut to try. Here I smoke a 9 pound Ribeye Roast on the Weber Kettle using the Slow n Sear and some hickory wood for smoke. A simple rub before smoking helped create a tasty bark, and pulling the roast at the desired temperature resulted in the perfect medium-rare doneness that I was shooting for.
Rub Ingredients
1 TBSP Kosher Salt
1 TBSP Ground Black Pepper
1 TBSP Paprika
1 TBSP Granulated Garlic
1 TBSP Ground Sage
1 TBSP Your Favorite Rub (optional)
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