Young Lamb Rear Quarter

newtwoq · Sep 16, 2017

I have a young lamb rear quarter that I was going to smoke today.

I am going to keep it simple and just do rosemary, thyme, SPOG. Bring it up to 135-140IT.

My question comes with what to do with the spine portion, bone it out and separate off the loin?

BillN · Sep 16, 2017

I have done goat rear quarters and it works out better to separate since the loin will cook faster. I usually pull lamb around 130. Personally I like to bone out my legs and roll to get a more uniform size and cook.

newtwoq · Sep 16, 2017

Good thought Bill, thank you!

newtwoq · Sep 16, 2017

At your advice Bill I boned it out then tied it into roasts.

Also did some chickens

And this morning a brisket went on

Young Lamb Rear Quarter

newtwoq

is one Smokin' Farker

BillN

somebody shut me the fark up.

newtwoq

is one Smokin' Farker

newtwoq

is one Smokin' Farker

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