Lamb breast and weird lump action.

Neonnblack · 03-03-2013, 11:22 AM

So i decided to cook up some lamb breast i got at walmart for a good price. Something ive never made and it was cheap enough that if i fark it up, oh well. So here it is, comes in two pieces:

And sesoned with Italian seasoning, basil thyme oregeno and misc others.

So, onto the weird lump action. I have never started my UDS with lump, i have it in the basket but usually use Stubb briqs in the chimney. Well i figured since it was raining i wanted it to start faster so i tried using a hand full of lump. Damn does that get hot and ready FAST, it even turned my chimney white, and after i dumped it in my basket it took about 10 seconds for my drum thermo to read 250

. Is this normal for lump? I closed the vents some, and im going to check it out in a minute to check the temp.

Neonnblack · 03-03-2013, 11:28 AM

Temp holding at 250 hmmm. Anyways, do you bend test these or what is the proper way to go about telling for doneness?

Skidder · 03-03-2013, 12:13 PM

Can't say never seen or heard of lamb breast. Looks like your off to a great start though. Post some pics while there cooking. From what I read it's actually from the belly.

Neonnblack · 03-03-2013, 12:50 PM

They are cooking oddly fast, imo, but thats ok. This is after about 1 hour 20 min.

Smaller one is foiled on one side, the bottom to keep it more indirect.

Bigger one has a foil tent but nothing over to make sure the fat renders better. (i moved it to take the pic)

Neonnblack · 03-03-2013, 12:50 PM

Sorry about the bad pics, foil plus smoke and a camera dont mix.

scottjess · 03-03-2013, 12:55 PM

Being originally from New Zealand and eating lamb all my life; I believe what you have there are lamb Spare ribs? Yummy Yummy oh how I miss Lamb.

Neonnblack · 03-03-2013, 01:19 PM

I do believe thats what they really are, the package says lamb breast. It was dirt cheap 7 bucks for that I havent had lamb since i was little so im excited to cut em up and eat em. Ill bring you some haha.

Neonnblack · 03-03-2013, 01:45 PM

well, its done. The flavor is very... different from beef and pork, even different from venison. I like it, but dont love it, i could see it growing on me. Next time maybe another 20 minutes to further break down the fat, this IS greasy, but not overly greasy.

1911Ron · 03-03-2013, 01:52 PM

Looks good tho! We haven't pulled the trigger on lamb yet, who knows?

Big George's BBQ · 03-03-2013, 02:04 PM

That looks Great to me I love Lamb

billm · 03-03-2013, 02:35 PM

can't delete

billm · 03-03-2013, 02:40 PM

I cook lamb racks all the time ..try cooking them at a higher heat..no foil..and let more of that fat render render out..those could have gone a bit longer
was this domestic lamb? as far as im concerned domestic has far better flavor ..not sure what wal-mart carries

BobM · 03-03-2013, 02:51 PM

It looks good Neon!

My wife and I love lamb!

The "lamb breasts" they sell here are ribs with the belly attached. I trim off the belly, freeze it for later, and cook just the ribs, they are yummy!

I agree with "billm", if you render the fat better, it would probably be better.

Neonnblack · 03-03-2013, 03:16 PM

Yes, domestic lamb. I figured another 20 -30 minutes would have made better results. Though, the small rack was good, it was the larger piece that was a little greasy.

scottjess · 03-03-2013, 03:28 PM

Lamb with rosemary is so good.

03-03-2013, 11:22 AM	#1
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	Lamb breast and weird lump action. So i decided to cook up some lamb breast i got at walmart for a good price. Something ive never made and it was cheap enough that if i fark it up, oh well. So here it is, comes in two pieces: And sesoned with Italian seasoning, basil thyme oregeno and misc others. So, onto the weird lump action. I have never started my UDS with lump, i have it in the basket but usually use Stubb briqs in the chimney. Well i figured since it was raining i wanted it to start faster so i tried using a hand full of lump. Damn does that get hot and ready FAST, it even turned my chimney white, and after i dumped it in my basket it took about 10 seconds for my drum thermo to read 250 . Is this normal for lump? I closed the vents some, and im going to check it out in a minute to check the temp.

03-03-2013, 12:55 PM	#6
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	Being originally from New Zealand and eating lamb all my life; I believe what you have there are lamb Spare ribs? Yummy Yummy oh how I miss Lamb. __________________ Proud Owner of a UDS & Kent double grill

03-03-2013, 01:52 PM	#9
1911Ron is one Smokin' Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	Looks good tho! We haven't pulled the trigger on lamb yet, who knows? __________________ It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with

03-03-2013, 02:04 PM	#10
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Phoenixville, PA Downloads: 0 Uploads: 0	That looks Great to me I love Lamb __________________ Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team When all else fails ask yourself WWGALD

03-03-2013, 02:35 PM	#11
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	can't delete __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

03-03-2013, 11:28 AM	#2
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	Temp holding at 250 hmmm. Anyways, do you bend test these or what is the proper way to go about telling for doneness?

03-03-2013, 12:13 PM	#3
Skidder Babbling Farker Join Date: 02-02-08 Location: Westfield,Ma. Downloads: 0 Uploads: 0	Can't say never seen or heard of lamb breast. Looks like your off to a great start though. Post some pics while there cooking. From what I read it's actually from the belly.

03-03-2013, 12:50 PM	#4
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	They are cooking oddly fast, imo, but thats ok. This is after about 1 hour 20 min. Smaller one is foiled on one side, the bottom to keep it more indirect. Bigger one has a foil tent but nothing over to make sure the fat renders better. (i moved it to take the pic)

03-03-2013, 01:19 PM	#7
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	I do believe thats what they really are, the package says lamb breast. It was dirt cheap 7 bucks for that I havent had lamb since i was little so im excited to cut em up and eat em. Ill bring you some haha.

03-03-2013, 01:45 PM	#8
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	well, its done. The flavor is very... different from beef and pork, even different from venison. I like it, but dont love it, i could see it growing on me. Next time maybe another 20 minutes to further break down the fat, this IS greasy, but not overly greasy.

03-03-2013, 02:40 PM	#12
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Downloads: 0 Uploads: 0	I cook lamb racks all the time ..try cooking them at a higher heat..no foil..and let more of that fat render render out..those could have gone a bit longer was this domestic lamb? as far as im concerned domestic has far better flavor ..not sure what wal-mart carries __________________ --Average consumers replenish their supply of barbecue sauce every 54 days. Source: ACNielsen, as reported in American Demographics, Backwoods Party Backwoods Chubby Brinkmann Cimmarron Offset Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

03-03-2013, 02:51 PM	#13
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	It looks good Neon! My wife and I love lamb! The "lamb breasts" they sell here are ribs with the belly attached. I trim off the belly, freeze it for later, and cook just the ribs, they are yummy! I agree with "billm", if you render the fat better, it would probably be better. __________________ "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 \|

03-03-2013, 03:16 PM	#14
Neonnblack Full Fledged Farker Join Date: 01-15-13 Location: Reno, NV Downloads: 0 Uploads: 0	Yes, domestic lamb. I figured another 20 -30 minutes would have made better results. Though, the small rack was good, it was the larger piece that was a little greasy.

03-03-2013, 03:28 PM	#15
scottjess On the road to being a farker Join Date: 12-25-11 Location: Sparks, NV Downloads: 0 Uploads: 0	Lamb with rosemary is so good. __________________ Proud Owner of a UDS & Kent double grill