Thread: Roast Lamb in the Weber

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?

Dont ever add fresh briquettes while cooking, untill the briquettes turn white they give of fumes that will spoil the taste of the meat and can make you sick, follow the directions on the pack, briquettes use an accelerant to get the briquettes up to temperature, so dont cook till all the briquettes are white all over, Regards Frank.

We've not cooked a roast in the oven for at least 5 years, always use the weber. Rule of thumb is 30 mins per 500g of meat and leave all the vents wide open. Put the roast in, drink beer and have roast sandwitches because you have drunk too much beer to make roast vegies.
I haven't had a lot of luck getting pork to crackle up properly in the Weber though, just doesn't get hot enough.

Regards,
Tote

Originally Posted by Tank

Dont ever add fresh briquettes while cooking, untill the briquettes turn white they give of fumes that will spoil the taste of the meat and can make you sick, follow the directions on the pack, briquettes use an accelerant to get the briquettes up to temperature, so dont cook till all the briquettes are white all over, Regards Frank.

Weber's little chimney starter does the trick here, or just a second bbq to have a "back up" fire. Get them going on the side, and add the briquettes when ready. It is a must have for long slow roasts.

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.

Our little family generally do all our roasts in the Weber. Must be a South African thing...... and I have found the best practice is generally leave all vents open and generally control the temperature with the bottom vent vy restricting airflow. By closing the top vent you will kill the fire pretty quickly, initially temps will rise as you are stopping heat escaping, but as the oxygen is depleted in the braai.... sorry bbq, will cool. Generally you accept with the Weber that the cooking will be slower than an oven, because of the lower heat, but the fire has to breathe. If you want the higher temps, by all means close the top vent but then, as mentioned earlier, you need a back up fire, to top up the briquettes.

As an aside, we have cooked every roast conceivable in the Weber, Christmas hams and turkeys, beef, chicken (normal and beercan chicken, thanks Cousinlarry), pork and lamb…… all way better in the Weber (albeit with a bit of practice) than the oven….. and best of all, cooking a roast becomes a social event…… for a real treat try a pork belly!! Can post a recipe if anyone is interested.

Originally Posted by Tote

I haven't had a lot of luck getting pork to crackle up properly in the Weber though, just doesn't get hot enough.

Regards,
Tote

Missed your post Tote

A trick for pork crackling. Once the roast is done, flatten the coals (or add from aforementioned "back up" fire) and bbq the crackling as you would any other piece of meat. Works a treat!

With something like a pork belly you can leave the crackling in the roast, with bigger pork roasts remove the crackling to "bbq" it

Originally Posted by Tote

I haven't had a lot of luck getting pork to crackle up properly in the Weber though, just doesn't get hot enough.

Regards,
Tote

If you are "slow cooing: it (ie 4 or 5 hours) thenteh temperature will be too low, otherwise it shouldn't be a problem.

I assume that you have appropriately scored the fat and rubbed liberally with salt ?

The secret to crackling is DRY heat.

Moisture will kill any chance of crackling. I cooked our pork with the vent in the lid open. Thsi allows any steam to escape rather than build up - the crackling was excellent.

Well its Fathers day, i thought i would do myself a lamb roast in my weber. About 40 brickettes, 20 either side, have a roast rack, so i oiled the leg of lamb up and rubbed in some rosemary, then put in the rack and into the weber, so far so good, its about 4kg so should be ready by 5pm

Originally Posted by philco

its about 4kg so should be ready by 5pm

That's one big leg of lamb. I have never seen one that big. I picked up what I reckon is a large leg last Friday, and it was a tad over 3kg

It is nearly 4 pm so it should be starting to smell nice in your back yard. Roast lamb, my all time favourite.

Originally Posted by Mr Whippy

That's one big leg of lamb. I have never seen one that big. I picked up what I reckon is a large leg last Friday, and it was a tad over 3kg

It is nearly 4 pm so it should be starting to smell nice in your back yard. Roast lamb, my all time favourite.

Probably last years lamb or really hogget or two tooth.

Didiman