Fire up your outdoor cooking skills with my guide to the best cuts of lamb for your next barbecue. Marinated, grilled lamb rump steaks, reverse seared lamb racks and this smoked lamb shoulder all make it to the top of my list of favourite meats to cook outdoors.
Thanks to @AustralianLamb for sponsoring today’s video.
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MY COOKBOOK: https://bit.ly/3WVoXAN
RECIPES:
Grilled Lamb Rump – https://www.andy-cooks.com/blogs/recipes/grilled-lamb-rump
Spiced Lamb Rack – https://www.andy-cooks.com/blogs/recipes/spiced-lamb-rack
Smoked Lamb Shoulder – https://www.andy-cooks.com/blogs/recipes/smoked-lamb-shoulder
TIMESTAMPS:
00:00 Intro
00:23 Lamb Rump
05:12 Lamb Rack
08:54 Smoked Lamb Shoulder
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39 Comments
Lol please don't say "I'm.going to pull them off!" It's just wrong 😅
Very much jealous of your hemisphere right now 🥶
I make pork shoulders all the time, and that lamb shoulder looks so good I might have to get those too
So i have a question. I have been binge-watching your videos and there is something that i keep getting confused on. What is going on with your inside cook top? Some vidoes its induction with one gas burner, some it has two gas burners and some it is entirely gas. I know there has to be a simple awnser but i am so confused.
"you don't want flame" unless it's chicken thighs
Can I ask where you got that cooker please !
In a pinch and on a budget I've recently discovered smoking things in a classic Weber kettle grill. It's finicky and hard to control the temperature. For best results get a quality wireless thermometer (fully wireless ideally, but probes wired to a base station is cheaper and fine) so you can get temperature while the lid is on. Results are pretty great. Bad temperature control means it's hard to tell when it's done, but it's way better than not having any smoker at all!
I can find lamb rumps (fat off) in twin packs at one of the major chains for $10 most weeks. They took some practice on the BBQ as they are so lean but now they are a delicious, fast little lamb roast for 2 (1 rump serves 2 pax w/vege). $2.50 a head, bargain.
Is a gas bbq ok?
lol that laugh “in the other system” 😂😂
Everything looked amazing but those lamb shoulders 🤤🤤🤤
I just saw the new BOSS ad Andy! Such an exciting collab, huge congrats 🥳
Where’s the air frier at..? 😂
Just seen the ads for your kit – $80 AUD for the protein press is an utter joke. Sorry Andy but come on…
We made the rack of lamb following your rub recipe and method and it was delicious. All recipes of yours that we had tried were always delicious 👌🏻 cheers!
rocking the uniqlo tee. real recognise real.
What’s this 48 degrees stuff. You are obviously only aiming at the American market. It looks raw, uncooked. Where I live in Australia the footpath gets hotter than that.
Femur in a shoulder? You are really showing you put “no effort” into what you are presenting. The Femur bone runs from your hip to your knee. Really disappointing. You are treating your viewers with contempt.
Wow, I’m in
Forgot the lamb flaps 🔥
Andy wondering if you use a vacuum sealer and if so what brand? In Australia as well and don't know where to start
Great video Chef 👩🍳
Hey Andy I love your cooking and all of your methods they are fantastic. The only problem I have and it is purely personal is that once my meat has been slaughtered I don't want to have to catch it again so I will cook it a little more but besides that I love all that your doing especially for the Australian market 🎉 love ya mate
Any stew videos
Any one pot cooks
I would go to my butcher but I legitimately cannot find a butcher that does lamb. The downsides of having left Europe and moving to North America is that lamb is a lot more uncommon here. And there are some " ethnic " butchers and they do have lamb but they're not used to butchering it in the way that I would want for Western cooking.
Last summer I bought an entire half lamb and broke down pieces of it myself and honestly too much work because I don't have a bandsaw or anything like that so I was all hand tools and took forever
Im in the sticks so don't have a local butcher but the supermarket often has butterflied lamb shoulder. How would you recommend cooking these? I usually just use the pot roast function in my Russell hobbs pressure cooker but want to try something else.
Love that grill setup. Where did you buy it from?
Andy thinks we’re all best mates with our butcher 😜
10:11 the femur isn't in the shoulder, it's in the thigh. Those bones in the shoulder are the scapula and humerus.
As an Aussie growing up in lamb loin chops and roast lamb leg I have to say the shoulder is such an underrated cut of lamb, absolutely delicious in particular in a slow cook situation. I do one with thyme, garlic and a bottle of Pinot Grigio in a Dutch oven until fall alert and every time it’s devoured eagerly by my guests. Just needs sides that balance the fattiness
Buy dried branches of Greek oregano in cellophane packets. Never buy flavourless oregano leaves already in a jar.
Looks raw
100points for using cm and not inches
Vegans favorite video😅
I made the smoke lamb recipe. Legit and I will be making it again. One note to Andy, the link to the recipe doesn’t work but I was able to use my intuition based on your description in the video. I served it with a sour cream sauce that had some of the spice rub, lemon juice, and honey. So delicious!
I love to barbecue rack of lamb, and I enjoy it most when served with a wine reduction. It is in fact my favourite meal; better even than barbecued ribeye steak.
How many degrees Celsius is for middle rare rare and finish rare 🙏
great video, Andy! always like to watch your videos