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04-08-2009, 08:52 PM
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#1 |
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Wandering around with a bag of matchlight, looking for a match.
Join Date: 04-06-09
Location: cleburne tx
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lamb anyone?
Noob here
I recently purchased a lamb from the youth livestock show. I have a bunch of different cuts from leg to shoulder roast to chops. Any thoughts for cooking lamb? I have a smoker with indirect heat and a gas grill |
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04-08-2009, 09:58 PM
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#2 |
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Full Fledged Farker
Join Date: 01-01-09
Location: Douglasville, GA
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This probably isn't the answer you're looking for, but this is how we did a leg of lamb on a camping trip a couple of weeks ago.... indirect heat :)
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- UDS v1.0, ECB, Blue Thermapen |
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04-08-2009, 10:14 PM
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#3 |
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Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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i love to rotis my lamb. just bought a boneless leg from costco and gonna rotis it on sat.
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george spam, can't live without it |
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04-09-2009, 12:58 AM
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#4 |
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On the road to being a farker
Join Date: 09-11-07
Location: Seattle
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Man that cook out looks great!!! Uh - where and when did you say you were going next time?
To the original post. I really like lamb, particularly American lamb - it seems to me it tastes a bit sweeter while the Aussie and NZ lamb is a bit gamey...not bad, just like the sweeter taste more. Today I just happened to read an interesting recipe today about lamb shoulder being very tasty and pull-apart tasty when prepared in a slow slow cook. This particular writer prepared it in the oven or a dutch oven, pretty much the way you might prepare a pork shoulder indoors. It got me to thinking and I took a good look at the recipe again and decided I would try preparing a lamb shoulder low and slow in my Silver Smoker this weekend. If I can find one at the butcher!
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04-09-2009, 05:04 AM
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#5 |
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Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yep Weber rotisserie!
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