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Unread 11-18-2012, 09:28 AM   #1
BobM
Babbling Farker

 
Join Date: 02-16-12
Location: Long Island, NY
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Default Lamb Ribs (pr0n)

In my local meat store, I saw a package with something called "lamb breast". To me it looked like lamb ribs with a thick layer of fat on it. My wife and I love lamb, so I figured I'd grab a couple and cook them up.

After doing some research, a lamb breast is basically the lamb version of a whole pork belly. My target was the ribs, so I trimmed them, saving the bellies in my freezer. Lamb bacon?

I rubbed the meat down with olive oil, garlic powder, salt, pepper and rosemary. I cooked them in my 18 1/2" WSM for about 5 hours at 275F, uncovered. The flavor was really good, though a bit fatty. Next time I'm going to do them a bit lower and slower to better render the fat.

The small piece of lamb belly/bacon I cooked was crunchy and really flavorful.

Lamb ribs front.


Lamb ribs back.


The bellies I trimmed off.


I cut one piece of belly/bacon to cook with the ribs.


Rubbed up and ready to go.


Mid cook.


Done.


Ready to be cut.


Hmmm.


The piece of lamb belly/bacon.


Bob
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