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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 03-22-2013, 06:26 PM   #16
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

I was trying to get my older brother to come over with his family so I could have some genie pigs to try my new cook on. Lol. Still waiting for the answer. His wife won't eat pork. A religious thing and she kind of freaks about medium rare beef. You know, the one you have to cook it till you can't find any pink and you probably would have been better off handing her a bag of beef jerky. Lol
Anyway, I asked him if she's ever ate lamb? He said no but her family cooked a goat in the ground once. I said , that's the same thing, right? He disagreed. I'm thinking goat, lamb and sheep are basically the same thing right? Or, am I wrong here?
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Old 03-22-2013, 06:41 PM   #17
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Can't wait for the cook thread....
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Old 03-22-2013, 06:46 PM   #18
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Quote:
Originally Posted by deguerre View Post
I do my ribs in the 275~300 range. Unfoiled, no mop, no spritz and no sauce. Last couple BB cooks I did 325 which made some really GREAT pig honey on them.
I do mine at 220 the same way.
Takes about 3 to 3 1/2 hrs to get them just where I want them.

So for the lamb it might work taking my temp to 230 to 235 to get the same results your getting!!

The kamado I have, and I believe it's because the way it's insulated, I need to keep my temps lower to get the same results as others do depending what they are smoking on.

I hope that makes sense,
And thanks for taking the Time to answer my questions!!


You too Aussie and all the other Brethren that has helped out here!!! This is going to be a real fun cook!!!
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Old 03-22-2013, 07:05 PM   #19
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Quote:
Originally Posted by silverfinger View Post
I was trying to get my older brother to come over with his family so I could have some genie pigs to try my new cook on. Lol. Still waiting for the answer. His wife won't eat pork. A religious thing and she kind of freaks about medium rare beef. You know, the one you have to cook it till you can't find any pink and you probably would have been better off handing her a bag of beef jerky. Lol
Anyway, I asked him if she's ever ate lamb? He said no but her family cooked a goat in the ground once. I said , that's the same thing, right? He disagreed. I'm thinking goat, lamb and sheep are basically the same thing right? Or, am I wrong here?
Wrong SF, way wrong.
Goat is super lean whereas lamb is fatty. Mutton is also fatty but far gamier.
They are worlds apart.
The great thing about lamb/mutton is, it is delicious all the way from rare to well done.
Its a very forgiving meat.
Goat needs far more care.

Titch gave some good pointers, and I also love that chef, what a top bloke also.
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Old 03-22-2013, 07:08 PM   #20
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Originally Posted by buccaneer View Post
Wrong SF, way wrong.
Goat is super lean whereas lamb is fatty. Mutton is also fatty but far gamier.
They are worlds apart.
The great thing about lamb/mutton is, it is delicious all the way from rare to well done.
Its a very forgiving meat.
Goat needs far more care.

Titch gave some good pointers, and I also love that chef, what a top bloke also.
THANKS!!!
I never knew. That's what I love about this place!!
I'm always learning!!
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Old 03-22-2013, 07:16 PM   #21
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This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/sh...highlight=lamb
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Old 03-22-2013, 07:30 PM   #22
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Originally Posted by buccaneer View Post
This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/sh...highlight=lamb
Thanks for that bucc!!
I can't believe all the great ideas that are going through my head right now!!!

Now, what if I added a bit of Ginger to my cook. Oh, Nevermind. That could fark up everything. Lol
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Old 03-22-2013, 07:48 PM   #23
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Mmmmmm....Ginger!
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Old 03-22-2013, 08:00 PM   #24
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As always, I'm late to the party but I've used this recipe several times.

Kentucky Style BBQ Lamb

INGREDIENTS

Blend SM Peppered Cow, SM Season All, SM Cherry

Owensboro Mutton Mop
1 cup white vinegar
1 cup water
1 cup beer
1/4 cup Worcestshire Sauce
2 tablespoons Cow Lick rub
1 tablespoon brown sugar
1/2 tablespoon salt
1/2 tablespoon garlic powder
1 teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1. Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1. After about 10 hours of smoking at 225°F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195°F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
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Old 03-22-2013, 10:15 PM   #25
weadjust
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I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
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Old 03-22-2013, 10:24 PM   #26
silverfinger
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Quote:
Originally Posted by posey's_pork_pit View Post
As always, I'm late to the party but I've used this recipe several times.

Kentucky Style BBQ Lamb

INGREDIENTS

Blend SM Peppered Cow, SM Season All, SM Cherry

Owensboro Mutton Mop
1cup white vinegar
1cup water
1cup beer
1/4cup Worcestshire Sauce
2tablespoons Cow Lick rub
1tablespoon brown sugar
1/2tablespoon salt
1/2tablespoon garlic powder
1teaspoon cayenne
INSTRUCTIONS
Owensboro Mutton Mop
1.Mix all ingredients in a saucepan over low heat. Use mop, once an hour on the shoulder roast. Heat extra mop to a boil and then use as a 'dip' with finished meat.
Cooking the Lamb
1.After about 10 hours of smoking at 225°F over a cherrywood infused charcoal fire (the Moonlite uses hickory), this 5 lb shoulder roast is pretty much fully rendered, reading about 195°F internal on a digital thermometer. After resting for 20 minutes, the meat pulls and chops into tender, juicy pieces.
10 hours? I'm thinking you might be a bit past medium rare. What, is that like pulled pork? But lamb instead?
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Old 03-22-2013, 10:27 PM   #27
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

Quote:
Originally Posted by weadjust View Post
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
I did lamb chops moose style and now I'm hooked on lamb!!

So,
Just a real good tasting meat.
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Old 03-22-2013, 11:02 PM   #28
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Quote:
Originally Posted by weadjust View Post
I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
Get yourself some of those cute little lamb chops an inch or more thick. reverse sear them and be sure to keep them rare. Season with a little S&P, minced garlic and fresh rosemary (before you grill them) and enjoy. You will be in heaven!

Then you will understand why you want to get a whole leg and do that.
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Old 03-22-2013, 11:11 PM   #29
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One leg under way at the momentMate
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Old 03-22-2013, 11:29 PM   #30
silverfinger
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Default Leg of lamb!! Now at SAMs club!!

I've had so much great advice here from this thread that if I fark it up its because I'm just a farking idiot.

Now I'm starving!!
Can't wait to get this leg ready for Sunday!!!

AND, an AUSSIE stamp of approval!!!
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