Lamb Ribs (pr0n)

BobM · 11-18-2012, 09:28 AM

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

IamMadMan · 11-18-2012, 09:30 AM

Nice Job....

cameraman · 11-18-2012, 09:31 AM

Looks great. Very informative. Thanks for posting.

Phubar · 11-18-2012, 10:14 AM

Nice work!

buccaneer · 11-18-2012, 03:00 PM

Mmmmmm, looks good!

11-18-2012, 09:28 AM	#1
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	Lamb Ribs (pr0n) 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 __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

11-18-2012, 09:30 AM	#2
IamMadMan is Blowin Smoke! Join Date: 07-30-11 Location: Southern New Jersey Downloads: 0 Uploads: 0	Nice Job.... __________________ Humphrey's DownEast Beast W/BBQ Guru

11-18-2012, 09:31 AM	#3
cameraman is One Chatty Farker Join Date: 08-30-09 Location: Nashville, TN Downloads: 0 Uploads: 0	Looks great. Very informative. Thanks for posting. __________________ Dave Photography is my passion, truth my obsession. No wait, Stieglitz said that. 22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp.

11-18-2012, 10:14 AM	#4
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice work! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

11-18-2012, 03:00 PM	#5
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	Mmmmmm, looks good! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"