Thread: Roast Lamb in the Weber

I think I can smell it from here!

So what time should we turn up to eat? I may need to hurry!

Originally Posted by robzilla

hi all,

Need some quick tips on using a Weber kettle barbecue, thought here would be a good place to ask! Tried Google but couldn't find my answers!
Our unit is like this, just the standard kettle.


I've got a pretty big leg of lamb to roast tonight, but never used the Weber before.

few questions to get the timing right...
- About how long does it take them to "warm up"? So, from first light to ready for the meat?
- Average time to roast a lamb leg? I tried weighing it, but it way maxxed out the 2kg kitchen scales . maybe 3-4kg?
- And when should the vegies go in? i'll be doing potatoes and pumpkin.

Cheers,
Rob

Everything our Ex South African friend said. You cannot beat the taste of a roast done in a Weber! I even do the XMAS ham in it. Get the weber cookbook as it has loads of tips & superb recipes.
Do you have the Easy Lite charcoal holders? If not invest in some.
You just place a couple of fire lighters in the recesses below & then load about 25 good quality charcoal Heat Beads (keep away from the Home brands) in the trays & move over the burning fire starters. There is also a Weber chimney starter which gets coals going in a few minutes. A butane blow torch is another method.
I allow approx 1hr per kilo timed from when roast put into Weber for medium. You can add some hickory or other wood to coals if you want added flavour.
I always marinate meat for at least 4 hrs using Masterfoods or similar marinade with a little red wine. Take out of fridge at least 30 minutes before cooking.
You can baste a couple of times with marinade during cooking. Add vegies about half way thru & if you like potatoes with crisp outer, put over coals for a few minutes before removing roast
Enjoy!! Cheers..B

Originally Posted by robzilla

it begins and now we play the waiting game...

Mate how long did you leave the leg out before cooking it.
It seems to have been in the sun so long it's sprouting.....

I got sick of the heat beads years ago and went to a gas kit insert for the Webber....love it. It seems to retain the same taste so it must the convection cooking that does it. I am also adding a smoker these days and thats good fun too.

Cheers

About 30 mins to get the heat beads white with no assistance, an hour per Kilo for the meat.....
Regards,
Tote

Long and slow in the webber, you will seldom eat a nicer tasting roast....


I can imagine it already......


JC

Originally Posted by bruiser69

Get the weber cookbook as it has loads of tips & superb recipes.
Do you have the Easy Lite charcoal holders? If not invest in some.

Agreed. The cookbook is great. Pity I gave mine away as a gift.

The charcoal holders are great too.
Last weekend, we went to use the Weber, but couldn't get the beads lit (probably too old and damp) so we got out the gas barbie, took off the grill and the flame guard underneath it, then sat the bead holders on the gas elements and fired it up. Got them going in no time. Once they're going, turn off the gas and wait for the beads to ash up. Pop the roast in the gas bbq and pop the hood down.

Just as good as the weber.

all worked out beautifully

took a smidge over 2 hours to cook, but by then the weber had cooled down a fair bit, so just left the meat in to keep warm till some guests arrived, which i think dried it out a bit more than it should've. but still tasty!

but overall not much more effort than the oven. and getting a fire started is a lot more fun than turning a knob on the oven