FattyMac
Full Fledged Farker
The wife had to work late today so I used this opportunity to make something that she doesn't like. This usually involves a curry or some middle eastern food but today we had LAMB!
This was actually inspired by a post by SmokinAussie who was inpired by Phrasty. :grouphug:
I have no idea what cut this is as it wasn't labeled but if I had to guess given what SmokinAussie said about the cut he had and the straight bone, I would say it's the front leg portion under the shoulder.
Trimmed up the silver skin that was on top and a little bit of the fat cap and hit it with a good coating of Simply Marvelous Cherry. Here it is after letting it sit for about 10 minutes.
This rub almost reminds me of the smell of a chutney so I thought it would be excellent on the lamb. I gave it another coat before it hit the smoker.
We also had a couple of Nekkid Fatties and some eggs joining the party.
Everything went on to the Treager at 225F running with pecan pellets. Here we have the lamb at about 2.5hrs in and the finished Fatties and peeled eggs.
Here's the lamb fresh out of the cooker
And all sliced up
(Sorry for the cloudy picture I must have had smudge on the lens from slicing)
This was possibly the best lamb I have ever eaten. It was so tender and moist with a kiss of smoke and sweetness from the Simply Marvelous. Thank you to all that had a hand in it's creation!
This was actually inspired by a post by SmokinAussie who was inpired by Phrasty. :grouphug:
I have no idea what cut this is as it wasn't labeled but if I had to guess given what SmokinAussie said about the cut he had and the straight bone, I would say it's the front leg portion under the shoulder.
Trimmed up the silver skin that was on top and a little bit of the fat cap and hit it with a good coating of Simply Marvelous Cherry. Here it is after letting it sit for about 10 minutes.
This rub almost reminds me of the smell of a chutney so I thought it would be excellent on the lamb. I gave it another coat before it hit the smoker.
We also had a couple of Nekkid Fatties and some eggs joining the party.
Everything went on to the Treager at 225F running with pecan pellets. Here we have the lamb at about 2.5hrs in and the finished Fatties and peeled eggs.
Here's the lamb fresh out of the cooker
And all sliced up
(Sorry for the cloudy picture I must have had smudge on the lens from slicing)
This was possibly the best lamb I have ever eaten. It was so tender and moist with a kiss of smoke and sweetness from the Simply Marvelous. Thank you to all that had a hand in it's creation!
