Lamb barbacoa

[LordRiffenstein]

Local grocery store had a deal on leg of lamb so I picked one up for a cook to be determined. Decided I wanted barbacoa so that's what I cooked yesterday. Took a lot longer than anticipated but came out fantastic. Misses made corn tortillas.

Lamb seasoned with rub and extra garlic powder. 3 hours in the smoke and then with barbacoa mixture in a covered cooking tray until falling apart. Pull and put back on smoker until most liquid is gone. Huge flavors. I'm usually not a fan of lamb but damn this was a step up from doing this with beef.

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[Titch]

Drooling here

 

[Stingerhook]

Fantastic Yoeri.

 

[OferL]

Looks delicious! What's in the barbacoa mixture?

 

[Ron_L]

That looks great!

 

[ShadowDriver]

Oh, wow! That's a thing of beauty!

Never had it with lamb before... that would be almost luxurious.

You remind me that I need to get some beef cheeks for some barbacoa over the holidays.

 

[Smoke on Badger Mountain]

Wow, that looks wonderful. Nice job Yoeri!

 

[creek bottom]

Fantastic!!! Very nicely done!!!

 

[chicagokp]

That looks great. I've been wanting to make some pulled lamb. That's a winner.

 

[BillN]

You did good, lamb and especially goat is the the way Barbacoa is traditionally done. Looks delicious.

 

[WhitesideJC]

Mother in law is cooking a leg for the family tomorrow on the Rotisserie. Trying to figure out how to bring my smoker and do this instead...

 

[Hoss]

The only lamb I have ever eaten is rare chops.That looks OUTSTANDING! :thumb:

 

[LordRiffenstein]

Looks delicious! What's in the barbacoa mixture?

Ofer, I found this recipe on here, used it several times with beef and it was even better with the lamb.

Barbacoa for tacos. I can't remember if I got this recipe here or if I got it elsewhere and converted to be cooked kind of like Pepper Stout Beef. Serve it with cilantro, fresh or pickled onion, and cholulua.

3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chiptoles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water

Heavily season chuck roast with salt and pepper and cook on smoker at 225 until an internal temp of 165 is reached

While roast is cooking, mix the other ingredients together in a 13x9 or similar aluminum or oven safe pan.

Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.

 

[LordRiffenstein]

Oh, wow! That's a thing of beauty!

Never had it with lamb before... that would be almost luxurious.

You remind me that I need to get some beef cheeks for some barbacoa over the holidays.

Thanks Marc, beef cheeks is something I need to try this with, I bet that is gonna be good!

 

[Big George's BBQ]

YUM That looks outstanding

 

[LordRiffenstein]

The only lamb I have ever eaten is rare chops.That looks OUTSTANDING! :thumb:

Thanks! I like lamb chops with plenty of garlic and a mint sauce but usually not a fan of lamb. This however has somewhat changed my view.

 

[LordRiffenstein]

You did good, lamb and especially goat is the the way Barbacoa is traditionally done. Looks delicious.

Exactly why I wanted to try the lamb, usually recipes have beef as meat but lamb and goat are the traditional stuff.

 

[OferL]

Thanks for the recipe. I'll definitely try it next time I get my hands on some beef or lamb.

 

[scp]

I have used that recipe on beef as well...one of the best things I have ever cooked.

Now...you put lamb in the equation...damn!! Gotta try it.

 

[Sid Post]

Exactly why I wanted to try the lamb, usually recipes have beef as meat but lamb and goat are the traditional stuff.

That looks absolutely delicious!

On this side of the Atlantic, especially in the mid-West, Lamb is generally EXPENSIVE! European lamb and salmon options are both awesome. A herring run in the Netherlands should not be missed either.

I have really enjoyed some Goat generally close the to Mexican border in very humble establishments and a few Indian places farther North. Goat is often looked down upon in the USA but, it is darn good eats when done right.

Lamb is so seldomly cooked most places, it is a real hit or miss when out and about traveling. Generally, goat for some reason is usually very good IF it is offered.