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Old 09-16-2017, 09:54 AM   #1
newtwoq
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Default Young Lamb Rear Quarter

I have a young lamb rear quarter that I was going to smoke today.

I am going to keep it simple and just do rosemary, thyme, SPOG. Bring it up to 135-140IT.

My question comes with what to do with the spine portion, bone it out and separate off the loin?
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Old 09-16-2017, 12:08 PM   #2
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I have done goat rear quarters and it works out better to separate since the loin will cook faster. I usually pull lamb around 130. Personally I like to bone out my legs and roll to get a more uniform size and cook.
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Old 09-16-2017, 12:14 PM   #3
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Good thought Bill, thank you!
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Old 09-16-2017, 02:22 PM   #4
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At your advice Bill I boned it out then tied it into roasts.



Also did some chickens


And this morning a brisket went on
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