BobM
Babbling Farker
In my local meat store, I saw a package with something called "lamb breast". To me it looked like lamb ribs with a thick layer of fat on it. My wife and I love lamb, so I figured I'd grab a couple and cook them up.
After doing some research, a lamb breast is basically the lamb version of a whole pork belly. My target was the ribs, so I trimmed them, saving the bellies in my freezer. Lamb bacon?
I rubbed the meat down with olive oil, garlic powder, salt, pepper and rosemary. I cooked them in my 18 1/2" WSM for about 5 hours at 275F, uncovered. The flavor was really good, though a bit fatty. Next time I'm going to do them a bit lower and slower to better render the fat.
The small piece of lamb belly/bacon I cooked was crunchy and really flavorful.
Lamb ribs front.
Lamb ribs back.
The bellies I trimmed off.
I cut one piece of belly/bacon to cook with the ribs.
Rubbed up and ready to go.
Mid cook.
Done.
Ready to be cut.
Hmmm.
The piece of lamb belly/bacon.
Bob
After doing some research, a lamb breast is basically the lamb version of a whole pork belly. My target was the ribs, so I trimmed them, saving the bellies in my freezer. Lamb bacon?
I rubbed the meat down with olive oil, garlic powder, salt, pepper and rosemary. I cooked them in my 18 1/2" WSM for about 5 hours at 275F, uncovered. The flavor was really good, though a bit fatty. Next time I'm going to do them a bit lower and slower to better render the fat.
The small piece of lamb belly/bacon I cooked was crunchy and really flavorful.
Lamb ribs front.
Lamb ribs back.
The bellies I trimmed off.
I cut one piece of belly/bacon to cook with the ribs.
Rubbed up and ready to go.
Mid cook.
Done.
Ready to be cut.
Hmmm.
The piece of lamb belly/bacon.
Bob
