Thanks @BGPMPN87 love getting feedback like this. I'm glad you like the gravy and stoked you love having a crack at my other recipes, the support is very much appreciated.

Thanks @jackrutherford6230 🍻

Thanks justo, that's awesome, glad you loved it and the family were well fed 🍻

Hey thanks for letting me know Rob mace 🍻

It is reading comments like yours @AnthonyClifford-rr9em that puts a very big smile on my dial, thank you so much.

Thanks @hoosay cooking is a learning curve mate, especially if we over do the beer timers 😉

Thanks Mo Irani but we all know you are the man, I'm just the guy who clicks his tongs 😉 🍻

Cheers Michael Humphreys 🍻

Thank you @tylerjohnston87, I hope it turned out great for you mate

Thanks Orion my kids love it cooked this way and you have to please the herd 😂

That's awesome mate, I only use unsalted as the recipe has enough salt in it, so either is really good, cheers Jacobus kloppers 🍻

Thanks @GpaWestCoast2022 I'm a bit late to the reply but just wanted to check in and see if you made this and how you went?

a 3 beer cook up, but you are making two of them... ahhh 6 beers !!! It's going to be great.

Yes it is Ha Ha @1DeathDemon11, well we don't internally baste our lamb in Australia - laughs in Aussie. Let the games begin 😂 🍻

@@SchueysBBQ ruthless but fair play 😂

@@SchueysBBQ 🤣😂🤣😂🤣🤣

@@SchueysBBQ Yeah those are the ones we ship off to Aussie to serve in your top restaurants

😂😂😂

Thanks @brentm8539, glad you liked it mate 🍻

Thanks Tom Del, we all know it's the beer that makes you drool though 😂 🍻

Thanks Hayley Muldoon and my pleasure. My family love this recipe 🍻

My pleasure Dan Stubbs, cheers 🍻

Hey nick stinson, cheers for the support mate. 🍻

Thanks ferretious 🍻

Cheers Matt Harrison, glad you enjoyed it mate 🍻

My pleasure Damian Carson 🍻

Thanks for the compliment Fred Flintstome 🍻

Thanks Mike Sumner that is brilliant. I'm glad you achieved some great results and I'm stoked you are loving my content mate. 🍻

Awesome BrendanCox, hopefully you get some roasted potatoes going as well 🍻

Thanks @drianspangenberg9765, stoked to know you like the video mate 🍻

Thanks Neil Smith, glad you enjoyed it. 🍻

Thanks @Sailor426

It is reading comments like yours @andrewhull674 that puts a very big smile on my dial, thank you so much. Good luck with the cook mate

Thanks Anthony D , appreciate the nice words mate 🍻

Thanks Jono A , thanks mate, appreciate the nice words 🍻

Thanks Ffg Gvbh, glad you liked it 🍻

Thanks @scottdunbar236 , very much appreciated 🍻

Thanks Tanny A, glad to have you onboard. Love a great lamb roast and this one has now hit 100k views, thanks to great people like yourself 🍻

@@SchueysBBQrevisiting this video mate as I’ve now just bought a rotisserie kit too and will follow your other video for instructions. Only just seen your reply too. Hope you’re well

Thanks Adam Reid, The kettles are going nowhere mate. I just wanted to bring in a little variety. I feel most of the recipes will be able to be adapted to any hooded type BBQ anyway. My plan is to release a Weber video each week and something on a different BBQ as well. Appreciate the support mate 🍻

Ha Ha Craig Eldred, cheers for the support mate. 🍻

Thanks Glen's Aussie BBQ, the good old leg of lamb in Spring is a must do 🍻

Th.at can't be true cause I have stuffed up a few somehow.

That's awesome that you made your own lemon pepper mate Craig Luhr , I'm stoked you liked it. I am doing a full leg of lamb in the PBC in a week or two and lamb shanks in the next month, unsure what I'm cooking them in yet.

@@SchueysBBQ Thank you. Necessity is the mother of invention. I looked all over for lemon pepper and to order it would take too long. As they say "if all you have is lemons, make lemon pepper" or, something like that. I may have been confused. Look forward to shanks cook. Have you ever done a whole beef shank? Smoked Oso Bucco is amazing! Cheers

Thanks @robhunter1804, glad you liked it 🍻

Thanks Jerad Wilson, much appreciated 🍻

Cheers @brendansamuels8028, well that's a compliment and a half, thanks mate 🍻

Awesome, glad you liked it Tom Brown 🍻

Thanks @frankpelant9323 🍻

MMMMM garlic @rossherring1448 🍻

I did the same 👌 but great recipe, cheers @ schuey

Thank you @viclionsden6752, I appreciate you saying this, we are practically neighbours, not that I know exactly where you live 😂

He says thanks @Joe-st4ie 😉 😘

the good old dizzy lamb, love it allan koncz 🍻

@@SchueysBBQ That’s the one mate 🤣 I’ll try your spice rub next time. Sounds awesome

@@NungaxRum sweet, let me know what you think when you do

Ha Ha Matthew McKenzie, that shank meat is something else. Yeah cheers mate, glad you spotted the way I sliced it 🍻

Thanks Chris Hodges 🍻

I cannot wait to see your results esilio benedetti 🍻

Hey Joel Mackie, cheers for the support mate, much appreciated 🍻

Thanks madmurray81, just trying to do my thing and if people are enjoying, that's a bonus, cheers mate 🍻

My pleasure PhalseProfit13 🍻

Thanks @grantsmith505

Thanks @thesmellofthefall8813 enjoy the cook mate and hope you have an epic feed

Hey Scott Monaghan, cheers mate, I'm glad you liked it 🍻

Thanks Terry Lewis 🍻

How did it turn out @RogerRamjet069?

couldn't get the heat up to 240+ with charcoal so the crackle .....didn't. meat was great though and it still got smashed!! i have some pork nelly now and will use briquettes for the heat instead. @@SchueysBBQ

Thanks for watching Ryan Stevens, glad you enjoyed it. That beer timer can blow out at times mate 🍻

Thanks Paul Checkley glad you obviously liked it🍻

Ha Ha thanks James OHalloran 🍻

You mean pre marinated lamb @alandrummond5890 😉 😂 🍻

@@SchueysBBQ na seriously kiwi lambs by far the best you convicts feed ya animals dirt

Thanks Luke Benji, 100% a good long rest with lamb is essential in my book 🍻

Thanks Scooter Mac, using all the tricks 🍻

Apologies. Found it in description.

Glad you found it mate Kaush Singh 🍻

Thanks Paddy Rodgers very much appreciated for the support. I'm using a Thermoworks Smoke X 🍻

Hey Blue English staffy breeder, thanks for the suggestion, I've already done a low and slow leg of lamb, it's one of my older videos bud. I love lamb in any format. Most would prefer the shoulder for low and slow as it has so much more fat content but you are correct, the leg is great done this way as well. I didn't take mine to pulling temps, as I still wanted to carve it for lunch . 🍻

Awesome @rhiannondavis8803, yeah I'd allow another 30 to 40 mites for 3kg leg.

Amazing thanks so much for this!!

Everyone around to Chris Hewitt's place this weekend 🍻

@@SchueysBBQ and this weekend too! Father's day 2023!

How did it go @shinkicksgetthechicks

@@SchueysBBQ worked a treat was bloody bewtiful

Thanks @scottshammall5281 always in the description mate 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

Thanks Benjamin Edmonds, I generally use a Thermoworks Smoke X 4 🍻

All ingredients in the description of each video mate 👍

@@SchueysBBQ cheers brudda

😂 David Gabb 🍻

The Welsh love stuffing their lamb...

NOOOOOOOOOOOOO @1967Celtic, okay I'll forgive you 😉😂 🍻

Thanks Peter Lever, glad you are enjoying them mate. I'm actually doing a pork shoulder next week mate 🍻

@@SchueysBBQ - hi Schuey, I tried the pork shoulder and it turned out beautifully. Super crackly crackling. Everyone loved it. Thanks for all the video's. They're great help for novices like me. 😀👌

@@peterlever6528 that's awesome mate. Glad the tribe loved and it is my pleasure mate. Thank you for coming back to let me know how it turned out for you, appreciate it.