Leg of lamb!! Now at SAMs club!! - Page 2

silverfinger · 03-22-2013, 06:26 PM

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?

chicagokp · 03-22-2013, 06:41 PM

Can't wait for the cook thread....

silverfinger · 03-22-2013, 06:46 PM

Quote:

Originally Posted by deguerre

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!!!

buccaneer · 03-22-2013, 07:05 PM

Quote:

Originally Posted by silverfinger

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.

silverfinger · 03-22-2013, 07:08 PM

Quote:

Originally Posted by buccaneer

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!!

buccaneer · 03-22-2013, 07:16 PM

This didn't get much love but what a meal it is!
http://www.bbq-brethren.com/forum/sh...highlight=lamb

silverfinger · 03-22-2013, 07:30 PM

Quote:

Originally Posted by buccaneer

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

bigabyte · 03-22-2013, 07:48 PM

Mmmmmm....Ginger!

posey's_pork_pit · 03-22-2013, 08:00 PM

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.

weadjust · 03-22-2013, 10:15 PM

I have never tasted lamb. Can someone describe how it tastes?
Besides BAAAAAAAAAAAAAAAD or Goat.

silverfinger · 03-22-2013, 10:24 PM

Quote:

Originally Posted by posey's_pork_pit

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?

silverfinger · 03-22-2013, 10:27 PM

Quote:

Originally Posted by weadjust

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.

HankB · 03-22-2013, 11:02 PM

Quote:

Originally Posted by weadjust

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.

Titch · 03-22-2013, 11:11 PM

One leg under way at the moment

Mate

silverfinger · 03-22-2013, 11:29 PM

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!!!

03-22-2013, 06:26 PM	#16
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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? __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.

03-22-2013, 06:41 PM	#17
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	Can't wait for the cook thread.... __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

03-22-2013, 07:16 PM	#21
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	This didn't get much love but what a meal it is! http://www.bbq-brethren.com/forum/sh...highlight=lamb __________________ Hold my dang beer...

03-22-2013, 07:48 PM	#23
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Mmmmmm....Ginger! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-22-2013, 08:00 PM	#24
posey's_pork_pit is one Smokin' Farker Join Date: 05-11-10 Location: Doraville GA	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. __________________ Super fast Purple Thermapen Shirley Fabrication Offset 24x60, Weber SS Performer date code EE, Weber 18 and 22.5 OTS Kettle w/Marty's handles, Smokey Joe Silver w/wooden handle a.k.a. Mini Me, Weber Smokey Joe Platinum date code ER Sipsey: Secret's in the sauce.

03-22-2013, 10:15 PM	#25
weadjust Knows what a fatty is. Join Date: 04-24-07 Location: N. Mississippi	I have never tasted lamb. Can someone describe how it tastes? Besides BAAAAAAAAAAAAAAAD or Goat.

03-22-2013, 11:11 PM	#29
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	One leg under way at the momentMate __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-22-2013, 11:29 PM	#30
silverfinger Babbling Farker Join Date: 08-02-10 Location: Santa Poco.	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!!! __________________ At my age, "A good fire is better then anything" Ten Bears. Dances With Wolves Smoking up the "Fattened Fat Of The Cow". Got a stick-burner! :mrgreen: UDS In Progress: Thank's Q-Junky! :thumb: Blackstone griddle. 50 year Old Imperial Kamado with ears. Fire pit. Weber Kettle.