G'dAy Bruces!!!!
I've been busy.... besides being farkin' flooded and all the work that entailed, I was very p!ssed off last week because it meant that I could not BBQ! Its annoyed me no end that I missed a few TD's. It has become an expectation in the family that Dad is gonna go crazy on the BBQ once a week. SO this week I had the chance to do 2TD's in 2 days. I entered the short ribs just in time, and while I was Q'ing that I was prepping this lamb for the next night... and in getting prepped so early, I might even get a chance to enter something else at the death... well, we shall see... but at LAMB CENTRAL here in Melbourne Victoria, Australia... a Forequarter Roast was on the menu last night:thumb:
Hit it....:becky:
Firstly... the cut...
This cut is pretty much identical to a pork shoulder roast. Lamb is a lot smaller than pork, and a bit of a different shape, so what we are looking at here is the equivalent to a pork butt, flat bone (scapula) in, including the country cut ribs, but with the picnic removed (that is a lamb shank). Also, it's without the actual neck, wish is a seperate cut on a lamb, because it's a longer neck and is indeed very delicious on its own as a casserole dish..
Are you still following me.... farkers!:becky:
Enter.... PHRASTY! With this post, that made me drool!
And so I got to thinking I would do this with a Lamb Shoulder.
A lamb shoulder is a very complex meat. It does require a longer cooking time than a leg, but because we are talking BBQ and smoke, we have to be careful to balance smoke and temp and flavour. There is always that element of "lambiness" that can make some diners turn away and I was trying to handle that with this Q...
OK... action..
If you checked out Phrasty's process, I copied that. Ididn't know what he used for the rub, so I used that same rub leftovers that I used for the Short Ribs I did the day before!
A similar marinade
And into a 1 gallon Zip Lock bag overnight..
Quite a few of you have questioned Lamb and smoke. I thought I would put it to the test here... so in goes some fresh peach wood into the stick burner!
Here's the lamb as it goes on...
I originally wanted to do this at 225F, but I was starting this with about a 4 hour cook window, so needed to go a lot higher. I settled at 325 although this started chewing up a lot of lump on my offset...
1 hr in..
Noice!
Noicer!
Nearly done... oh yeah!
Pretty much done on the underside!
After resting for a full 30 mins...
Q'd to perfection at 145F and rested for 35 minutes and sliced...
It was a plate of goodnesss! Nice and rare, and rested...
While the Lamb was on the BBQ, I had time to prepare a Coleslaw, a Greek Style Salad and also char grill some Zuccini..
This is my TD photo for the moment... I know I need to improve my photo skills... The salads were a perfect compliment to the lamb in our Aussie summer weather. The astringent salad dressings cutting right through the lamb fat.
I'm pretty sure you will be able to ask any butcher in the US for a lamb shoulder and get one. If you live in an area where you can get Halal meats, you will certainly be able to get a whole lamb shoulder, no question.
Anyways... I got another 6 days to come up with a winner lamb dish, but I hope this inspires a few of you for now!
Cheers!
Bill
I've been busy.... besides being farkin' flooded and all the work that entailed, I was very p!ssed off last week because it meant that I could not BBQ! Its annoyed me no end that I missed a few TD's. It has become an expectation in the family that Dad is gonna go crazy on the BBQ once a week. SO this week I had the chance to do 2TD's in 2 days. I entered the short ribs just in time, and while I was Q'ing that I was prepping this lamb for the next night... and in getting prepped so early, I might even get a chance to enter something else at the death... well, we shall see... but at LAMB CENTRAL here in Melbourne Victoria, Australia... a Forequarter Roast was on the menu last night:thumb:
Hit it....:becky:
Firstly... the cut...
This cut is pretty much identical to a pork shoulder roast. Lamb is a lot smaller than pork, and a bit of a different shape, so what we are looking at here is the equivalent to a pork butt, flat bone (scapula) in, including the country cut ribs, but with the picnic removed (that is a lamb shank). Also, it's without the actual neck, wish is a seperate cut on a lamb, because it's a longer neck and is indeed very delicious on its own as a casserole dish..
Are you still following me.... farkers!:becky:
Enter.... PHRASTY! With this post, that made me drool!
And so I got to thinking I would do this with a Lamb Shoulder.
A lamb shoulder is a very complex meat. It does require a longer cooking time than a leg, but because we are talking BBQ and smoke, we have to be careful to balance smoke and temp and flavour. There is always that element of "lambiness" that can make some diners turn away and I was trying to handle that with this Q...
OK... action..
If you checked out Phrasty's process, I copied that. Ididn't know what he used for the rub, so I used that same rub leftovers that I used for the Short Ribs I did the day before!
A similar marinade
And into a 1 gallon Zip Lock bag overnight..
Quite a few of you have questioned Lamb and smoke. I thought I would put it to the test here... so in goes some fresh peach wood into the stick burner!
Here's the lamb as it goes on...
I originally wanted to do this at 225F, but I was starting this with about a 4 hour cook window, so needed to go a lot higher. I settled at 325 although this started chewing up a lot of lump on my offset...
1 hr in..
Noice!
Noicer!
Nearly done... oh yeah!
Pretty much done on the underside!
After resting for a full 30 mins...
Q'd to perfection at 145F and rested for 35 minutes and sliced...
It was a plate of goodnesss! Nice and rare, and rested...
While the Lamb was on the BBQ, I had time to prepare a Coleslaw, a Greek Style Salad and also char grill some Zuccini..
This is my TD photo for the moment... I know I need to improve my photo skills... The salads were a perfect compliment to the lamb in our Aussie summer weather. The astringent salad dressings cutting right through the lamb fat.
I'm pretty sure you will be able to ask any butcher in the US for a lamb shoulder and get one. If you live in an area where you can get Halal meats, you will certainly be able to get a whole lamb shoulder, no question.
Anyways... I got another 6 days to come up with a winner lamb dish, but I hope this inspires a few of you for now!
Cheers!
Bill
