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11-30-2012, 04:48 PM
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#1 |
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Full Fledged Farker
Join Date: 09-24-12
Location: Sauk City, WI
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What cut is this?
Picked up a whole lamb a few weeks back from a co-worker. Have this piece thawing for this weekend, but am not sure what cut it is...all of the cuts are labelled with fairly generic labels such as "lamb roast."
 Is this maybe a rib roast? my experience with lamb is limited to chops, legs, and ground (and now shanks)also not sure if I should leave it whole, or break it down further, and what to do with it. lamb_1.jpg lamb_2.jpg lamb_3.jpg lamb_4.jpg Thanks for the help!
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Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD) |
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11-30-2012, 05:01 PM
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#2 |
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Full Fledged Farker
Join Date: 03-06-11
Location: Guntersville, AL
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That would be a rib roast. Do I win?
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| Thanks from:---> |
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11-30-2012, 05:06 PM
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#3 | |
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Full Fledged Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD) |
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11-30-2012, 05:28 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 08-16-12
Location: Atlanta, GA
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The best I could tell from your last picture, this looks like a Rib roast- see chart below, first cut below the neck. It may have been cut a little low, because I see the end of the rib cage and the start of the tenderloin (the small circle in the last pix). The large circle is the loin.
 I prefer to cut the rib section into rib chops and direct grill them to medium rare. Cooking it whole may not be a bad idea, just matter of preference. |
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11-30-2012, 10:07 PM
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#5 |
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is One Chatty Farker
  
Join Date: 04-28-12
Location: Richland Center, WI
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It looks terrible, you should let me eat it
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'69 Redhead 2X Stainless Performers TS Performer Mystery Blue OTG Simpsons SJ SJG WGA A "few" others |
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12-01-2012, 08:03 AM
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#6 | |
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Full Fledged Farker
Join Date: 09-24-12
Location: Sauk City, WI
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Quote:
__________________
Matt...Sauk City, WI...WSM 18.5" (DZ)...WGA (A)...22.5" OTS (AD) |
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12-01-2012, 08:13 AM
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#7 |
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is One Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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So, who would know?
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12-02-2012, 12:06 PM
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#8 | |
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On the road to being a farker
Join Date: 03-24-12
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Quote:
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UPBS(Ugly Plywood Box Smoker), Costco Vision Komado, Weber Smokey Joe Silver(soon to be a mini WSM) |
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12-02-2012, 12:51 PM
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#9 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
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It is a poorly butchered rack of lamb. The spine should have been removed before packing. Very few people would have the knowledge to remove it at home. It is normally roasted just like a rib roast from a steer.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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