This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb
This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/showthread.php?t=136092&highlight=lamb
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.
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! :hungry:I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.
I am gonna have to go get one of these. I suppose they have em for Easter.