Thread: Roast Lamb in the Weber

Thats probably not a good question to ask on here,i recon everyones just gunna offer to come round & show you so they can stay for tea..
Other than that i cant help ya as i do mine in the house oven..

I myself picked up a Very hood condition genuine Weber at a garage sale last week - $15. I;m happy with that so looking forward to teh answers here... if there are any !

Originally Posted by banjo

Thats probably not a good question to ask on here,i recon everyones just gunna offer to come round & show you so they can stay for tea..
Other than that i cant help ya as i do mine in the house oven..

the oven is usually how its done here as well.
but since i'm in charge of this one, decided to dust off the Weber. it's been dormant for probably close to 10 years!

Mate
Being South African I'm a big fan of the Weber and have done many different roasts in it. I'm struggling to get into the gas barbies that are common place here but, you can't beat a perfectly cooked roast over coals.
What I do is pile the coals up in 2 small piles on opposite sides of the Weber and in the middle between the 2 piles place an aluminium foil roasting dish. This is to catch the fat and also to place the potatoes and pumpkins in. Light the 2 piles of coals and let them burn away for about 30mins until white and dusty, place the lamb on the grill directly in the centre and above the alu tray. Roasts take a lot longer in the Weber and a 3-4kg lamb would probably take at least 3 hours. I'd chuck the veges into the tray about halfway through coat them lightly in oil and let them sit there. I'd turn the roast over once during the whole time.
Basically the key is to not have the fire too large which would raise the temp under the lid too high, a lower heat of about 150degrees for 3 hours does the job better than a roaring fire.
Another recipe for the Weber is beercan chicken which involves opening a can of beer (XXXX Bitter is good) shoving it into a chook cavity and standing the can on the grill. The idea is that the beer boils and steams adding flavour into the chicken. Try different beers and ales for different flavours.

I can never remember how long ours takes to warm up but I usually use a hot air gun to encourage it a long a bit. This reduces the warming up time a heap.

Its difficult to be precise with cooking time but I find its easy just to leave if for and hour or so then use a thermometer to be sure it done.

Webber Australia's website has a guide on cooking times - http://www.weberbbq.com.au/cookingtimes_3.htm.

And they have lighting instructions but being male we don't need these http://www.weberbbq.com.au/indirectcharcoal_3.htm

You won't regret it, we had a large leg of lamb for Christmas and it was superb!

Jack

cool its nice to learn something new but i think i will stick to charcoal and my spit was never keen on heat beads

thanks for the info guys!

just lighted her up then

i remember my mate using the hot air gun trick as well on his spit. i dont have an air gun, but should have a hairdryer around somewhere (sisters of course, not mine )