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Old 08-30-2012, 01:36 PM   #1
SirPorkaLot
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Default Lamb - The tale of two breasts

Our local grocer had lamb breast on sale, so I picked up a whole cryovac of breasts.

I ended up with 2 whole breasts of lamb.




In taking a closer look, one of them was quite thick and looked like it would make a nice lamb bacon.



The other one was destined for spare ribs.



I took the bacon slab, and removed the rib bones and trimmed it up a bit prior to rubbing on the cure.


Note the thin rib bone layer I removed.




Here is the bacon slab, trimmed (skin left on) and ready for cure.




Now onto the spare ribs

With the ribs I not only removed the silverskin from the back of the bones, I also removed it from the meat side.



Mixed up my favorite lamb marinade (mint jelly, red wine vinegar, olive oil and fennel seed)



and onto the lamb it goes



Here it is after 3 hours in smoker @ 250





here it is after 5 hours





and off the smoker for a rest....




Served with a side of mint jelly and some fresh strawberries.





Close-up






It was quite tasty, and I am now patiently waiting for the bacon slab to finish curing.
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Old 08-30-2012, 01:41 PM   #2
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WOW That definately should get the Aussie Tic of approval Looks awesome What are you using for the cure Looking forward to hearing the results of this one I am doing a 5lb pork belly now- almost done its 4th day in the cure
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Old 08-30-2012, 01:41 PM   #3
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Dang man, that looks unreal!

You're making me wanna push up the date my lambs have with the freezer!
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Old 08-30-2012, 01:49 PM   #4
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Nicely done John, I have never eaten smoked lamb ribs before. They look good.
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Old 08-30-2012, 01:49 PM   #5
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Quote:
Originally Posted by Big George's BBQ View Post
Looks awesome What are you using for the cure Looking forward to hearing the results of this one I am doing a 5lb pork belly now- almost done its 4th day in the cure
I used Morton's TQ with a little onion power and garlic added to it for the cure.

Same mixture I use on pork belly.
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Old 08-30-2012, 02:10 PM   #6
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Awesome!

I've never had lamb bacon before. Anxiously waiting to hear how that turns out.
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Old 08-30-2012, 02:12 PM   #7
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Wow, that looks incredible!!
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Old 08-30-2012, 02:47 PM   #8
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Quote:
Originally Posted by landarc View Post
Nicely done John, I have never eaten smoked lamb ribs before. They look good.
This was my first attempt at them.
It won't be the last.

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Old 08-30-2012, 05:17 PM   #9
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Quote:
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Awesome!

I've never had lamb bacon before. Anxiously waiting to hear how that turns out.
Bacon is on day 3 .

Will post it up when I smoke and slice
It.
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Old 08-30-2012, 05:18 PM   #10
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Looks fantastic. Never heard of anyone doing lamb bacon. I'm looking forward to hearing how that turns out.
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Old 08-30-2012, 05:25 PM   #11
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Bookmark saved!!
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Old 08-30-2012, 07:20 PM   #12
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Those bones look fantastic. I've done these once before, but didn't quite cook them long enough, and they turned out pretty greasy.

Wally world by me carries these for a decent price. Think the ones I bought were around $3.50/lb.
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Old 08-30-2012, 07:46 PM   #13
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Homina, homina, homina!

John, that is out of bounds, Brother!

Can't wait to hear how the bacon turns out! Ribs look outstanding!
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Old 09-02-2012, 09:08 PM   #14
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Default BaBaBACON!!!

Yes indeed, it is time to take the lamb bacon, or as I have come to call it.....BaBaBacon.

Here it is after sitting in cure for a few days.



Soak it in the sink to wash off the cure.




After soaking and drying



Rub a few spices into it



Rubbed and ready for smoke




In the (hickory) smoke (~180F for 3 hours)




Out of the smoke and ready to chill





After chilling in freezer (to make it easier to slice), it is time to slice it.






A little fried up for tasting purposes...


More




and finally......




Piled up on a blue cheese topped burger




It was tasty!!

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Old 09-02-2012, 10:35 PM   #15
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That looks farking awesome!
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