Thread: Roast Lamb in the Weber

Originally Posted by justinc

Not wanting to hijack Robzilla, but try covering/ wrapping the roast completely in foil after about 2 hours of slow cook, for a further 1.5 to 2 hours. The juices will stay with the meat and it'll literally fall apart
I'm doing another 6 hour lamb on the weekend,

Code:

slow and steady is the name of the game:D

JC

Way to go JC

Originally Posted by robzilla

what temps do you slow cook it at?
When i started the roast, it was up around 210c with the vent closed, but by the time it finished it was down to just over 100.
Do you just keep loading up the brickettes to keep temps up?

Over 4 hours with up to about 1.25kg of lamb, boned out, you ideally want 130 degrees constant. Uncovered for about 2 hours, then covered/ wrapped for the remaining time to kep the juices etc from evaporating off. I know 130 sounds too low, but it'll be the best result

JC

When using the Webber the book says that keeping the vents open makes it hotter (due to extra oxygen etc).
Ok I get that, but do they just emean the bottom vents ?
I'm currently cooking a roast pork in mine (1st time) and need to know whether vents in lid should be open (as they are now) or closed ?

I need high heat so that skin crisps up nice

Want a Webber... But when the wife and I want something similar we use our Cobb...

Does a superb job, just like the Webber

Originally Posted by Tombie2

Want a Webber... But when the wife and I want something similar we use our Cobb...

Does a superb job, just like the Webber

We got a cobb. great little unit.

Dave.

Originally Posted by VladTepes

When using the Webber the book says that keeping the vents open makes it hotter (due to extra oxygen etc).
Ok I get that, but do they just emean the bottom vents ?
I'm currently cooking a roast pork in mine (1st time) and need to know whether vents in lid should be open (as they are now) or closed ?

I need high heat so that skin crisps up nice

i'd say they just mean the bottom vents.

when i did mine, the top vents could fairly quickly change the temp. i.e. open them and temp dropped, close them and temp would climb back up.

Butterflying the leg is also a good option, letting it crisp up nicely on a nice slow cook

Originally Posted by robzilla

i'd say they just mean the bottom vents.

when i did mine, the top vents could fairly quickly change the temp. i.e. open them and temp dropped, close them and temp would climb back up.

Bit late ! I lftthe vents open and it worked fine but did takea lot longer than I anticipated. What you say makes sense though as hot air rises...
The book could have been more specific.

The lid of mine doesn;t have any built in thermomemter - how wre you measuring inside temperature ?