Lamb Breast (lots o pron)

[LYU370]

Saw a package of lamb breast, no idea how to cook it, but I figured why not. Most of the posts I saw were a lot of questions, but not a lot of answers. But I knew the Aussie Brethren would come through. Big thanks to Titch!!! :thumb:

Titch said it was called a lamb flap down under... And there's the flap. Kind of looks like a lamb version of full spares. Has all the little pieces of cartelidge in there too.

Trimmed off some of the excess fat. There's a layer of fat in between that you can't get to.

And gave it a coat of S&P.

Cut off the flap, figured it would be done way before the remainder. Chef snack...

Trying some Timber lump. Not to impressed by this bag, maybe I got a mishandled one. Mostly small pieces with some medium pieces.

On the Big Joe they go with a couple chunks of pecan. 275ish...

About an hour in...

Decided to add a "French Onion" probably should have thrown it in sooner. We'll see.

I'm getting hungry... Snack time.

Needs more butter.

And it's done. Didn't even need a reverse sear...

Plated up...

Still a bit of fat in there. May go 300 next time, but oh so good...

If you like lamb, you'll like this. Thanks for looking.

 

[HogGrog]

Those lamb ribs look fantastic!

 

[Titch]

nailed it:thumb:

 

[Stingerhook]

One fine meal Andy.

 

[SmokinAussie]

That's extremely good! Yes, go 300 or higher next time for a little shorter tine, and still try a quick reverse sear.

Hope you enjoyed it!

Cheers!

 

[sickhick]

Nice, I've got two of those in the freezer right now. I'd nearly forgot they were in there till your post.

 

[BillN]

I can almost taste it, nice work.

 

[ShadowDriver]

That looks delicious, Andy!

How'd I somehow miss the original post!?

 

[Smoking Piney]

That looks like prime time! :thumb:

 

[Free Mr. Tony]

Looks great! One of the more memorable lamb meals I've had was at Emeril's in New Orleans. They slow cooked lamb ribs, dredged them in what I believe was probably rice flour, then deep fried. They were then tossed in some sort of Asian sweet and spicy chili sauce.

They melted in your mouth. So good.

 

[Big George's BBQ]

I think I would love a plate of that

 

[Titch]

Looks great! One of the more memorable lamb meals I've had was at Emeril's in New Orleans. They slow cooked lamb ribs, dredged them in what I believe was probably rice flour, then deep fried. They were then tossed in some sort of Asian sweet and spicy chili sauce.

They melted in your mouth. So good.

In Bali/Indonesia you can get Pork (short?) and small beef ribs Steamed then deep fried like you said.
Absolute Stunning fingerlicking good