Help! Calling all Aussies! Lamb Breast.

LYU370 · Jul 20, 2019

So was at the local mart today and found some Lamb Breast. A search of the forum doesn't turn up much, except for questions. Do I cook this like ribs?

Anyone have some ideas?

Titch · Jul 20, 2019

What we call Flap.
indirect as they are very fatty ,then over live fire to finish.
I like them just salted
Normaly they are not a tough meat
https://www.bbq-brethren.com/forum/showthread.php?t=273496

LYU370 · Jul 20, 2019

I missed that post somehow. So indirect at 275-300, then direct to crisp up at the end?

ShadowDriver · Jul 20, 2019

I look forward to this. Great inputs, Titch!

Titch · Jul 20, 2019

LYU370 said:
I missed that post somehow. So indirect at 275-300, then direct to crisp up at the end?

Thats what I would do
wear a bib when eating:becky:

LYU370 · Jul 21, 2019

Titch said:
wear a bib when eating:becky:

:thumb:

Titch · Jul 21, 2019

I went to my Local Middle Eastern Butcher, to get some Lamb Ribs today and Nothing.
Now I,m Pisched.

sliding_billy · Jul 21, 2019

I have done the ones from Walmart a number of times. I did a pack of them a few bashes ago with course salt and course pepper. The more fat you can get to render, the better. They cook just like a fatty (fattier than normal even) beef short rib plate but get tender at the meat quicker in my experience. They are very rich tasting but honestly do not pack a big lamb flavor. If you didn't know, you might assume they are beef once smoked and seasoned like beef.

Big George's BBQ · Jul 21, 2019

Sounds Great Looking forward to your cook Andy

Help! Calling all Aussies! Lamb Breast.

LYU370

Resident Idjit

Titch

somebody shut me the fark up.

LYU370

Resident Idjit

ShadowDriver

somebody shut me the fark up.

Titch

somebody shut me the fark up.

LYU370

Resident Idjit

Titch

somebody shut me the fark up.

sliding_billy

somebody shut me the fark up.

Big George's BBQ

somebody shut me the fark up.

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