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Neonnblack 03-03-2013 11:22 AM

Lamb breast and weird lump action.
So i decided to cook up some lamb breast i got at walmart for a good price. Something ive never made and it was cheap enough that if i fark it up, oh well. So here it is, comes in two pieces:
And sesoned with Italian seasoning, basil thyme oregeno and misc others.

So, onto the weird lump action. I have never started my UDS with lump, i have it in the basket but usually use Stubb briqs in the chimney. Well i figured since it was raining i wanted it to start faster so i tried using a hand full of lump. Damn does that get hot and ready FAST, it even turned my chimney white, and after i dumped it in my basket it took about 10 seconds for my drum thermo to read 250 :wacko:. Is this normal for lump? I closed the vents some, and im going to check it out in a minute to check the temp.

Neonnblack 03-03-2013 11:28 AM

Temp holding at 250 hmmm. Anyways, do you bend test these or what is the proper way to go about telling for doneness?

Skidder 03-03-2013 12:13 PM

Can't say never seen or heard of lamb breast. Looks like your off to a great start though. Post some pics while there cooking. From what I read it's actually from the belly.

Neonnblack 03-03-2013 12:50 PM

They are cooking oddly fast, imo, but thats ok. This is after about 1 hour 20 min.

Smaller one is foiled on one side, the bottom to keep it more indirect.

Bigger one has a foil tent but nothing over to make sure the fat renders better. (i moved it to take the pic)

Neonnblack 03-03-2013 12:50 PM

Sorry about the bad pics, foil plus smoke and a camera dont mix.

scottjess 03-03-2013 12:55 PM

Being originally from New Zealand and eating lamb all my life; I believe what you have there are lamb Spare ribs? Yummy Yummy oh how I miss Lamb.

Neonnblack 03-03-2013 01:19 PM

I do believe thats what they really are, the package says lamb breast. It was dirt cheap 7 bucks for that I havent had lamb since i was little so im excited to cut em up and eat em. Ill bring you some haha.

Neonnblack 03-03-2013 01:45 PM

well, its done. The flavor is very... different from beef and pork, even different from venison. I like it, but dont love it, i could see it growing on me. Next time maybe another 20 minutes to further break down the fat, this IS greasy, but not overly greasy.

1911Ron 03-03-2013 01:52 PM

Looks good tho! We haven't pulled the trigger on lamb yet, who knows?

Big George's BBQ 03-03-2013 02:04 PM

That looks Great to me I love Lamb

billm 03-03-2013 02:35 PM

can't delete

billm 03-03-2013 02:40 PM

I cook lamb racks all the time ..try cooking them at a higher foil..and let more of that fat render render out..those could have gone a bit longer
was this domestic lamb? as far as im concerned domestic has far better flavor ..not sure what wal-mart carries

BobM 03-03-2013 02:51 PM

It looks good Neon! :thumb:

My wife and I love lamb!

The "lamb breasts" they sell here are ribs with the belly attached. I trim off the belly, freeze it for later, and cook just the ribs, they are yummy!

I agree with "billm", if you render the fat better, it would probably be better.

Neonnblack 03-03-2013 03:16 PM

Yes, domestic lamb. I figured another 20 -30 minutes would have made better results. Though, the small rack was good, it was the larger piece that was a little greasy.

scottjess 03-03-2013 03:28 PM

Lamb with rosemary is so good.

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