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Lamb???
- Thread starter zabor16
- Start date
Paulie G.
is one Smokin' Farker
mmmmm Lamb. I have to say.....LOVE IT!
B
bbqjoe
Guest
My favorite lamb recipe.
Ingredients: Lamb, leg, roast etc.
1 large brisket.
Rub of your choice.
Dig hole in yard appx two feet deep, and three times the size of the meat.
Place wood in hole and get some coals going.
In the meantime season brisket with rub and light smoker.
Season lamb with your choice of rub.
When smoker is ready start brisket.
When the coals are ready in your ground pit throw in lamb and cover with dirt. Pack it down real well.
Appx 12 hours later pull brisket from smoker and eat.
Go to bed, forget about lamb.
Seriously, just leave it.
And leave it.
And leave it.
After a number of days you will forget about it all together.
But wasn't that a delicious brisket???
Ingredients: Lamb, leg, roast etc.
1 large brisket.
Rub of your choice.
Dig hole in yard appx two feet deep, and three times the size of the meat.
Place wood in hole and get some coals going.
In the meantime season brisket with rub and light smoker.
Season lamb with your choice of rub.
When smoker is ready start brisket.
When the coals are ready in your ground pit throw in lamb and cover with dirt. Pack it down real well.
Appx 12 hours later pull brisket from smoker and eat.
Go to bed, forget about lamb.
Seriously, just leave it.
And leave it.
And leave it.
After a number of days you will forget about it all together.
But wasn't that a delicious brisket???
smokinbadger
Full Fledged Farker
Give this a try sometime. The yogurt takes some of the lambiness out of the meat, and the stuffing adds a lot of flavor.
http://www.bbq-brethren.com/forum/showthread.php?t=25948
http://www.bbq-brethren.com/forum/showthread.php?t=25948
Check inside the leg and see if the fat pocket has been taken out, if it has then it will be just a Lamb flavor not a LAMB FLAVOR.
Baring for that give it slices every 1 to 1 1/2 inches put a slice (or clove) of garlic every third slice, put a sprig of thyme every third slice and rosemary in the other third.
Smoke low and slow or cook hot and fast.
L&S 225 - 250 F till the lamb reaches 145 internal for medium rare.
H&F 400 - 450 F till the outside is crispy and the internal reaches 135.
Which ever you choose remove from the heat, tent and rest. Either method should carry over cook to about 150 F and the lamb will melt in your mouth.
Baring for that give it slices every 1 to 1 1/2 inches put a slice (or clove) of garlic every third slice, put a sprig of thyme every third slice and rosemary in the other third.
Smoke low and slow or cook hot and fast.
L&S 225 - 250 F till the lamb reaches 145 internal for medium rare.
H&F 400 - 450 F till the outside is crispy and the internal reaches 135.
Which ever you choose remove from the heat, tent and rest. Either method should carry over cook to about 150 F and the lamb will melt in your mouth.
Single Fin Smoker
is Blowin Smoke!
Lambs got a ton of flavor. Bone in is best. I'd say marinade it in lemon, olive oil, rosemary, sage, and a little salt and pepper.
I like to cook it on the weber kettle if at all possible. Sear it on all sides, then indirect for about 30 minutes depending on how thick it is. Add some oak or pecan to the coals if you got it. Makes a nice smoke but not too ovepowering.
I like to cook it on the weber kettle if at all possible. Sear it on all sides, then indirect for about 30 minutes depending on how thick it is. Add some oak or pecan to the coals if you got it. Makes a nice smoke but not too ovepowering.
