First time trying lamb

Discussion in 'Lamb' started by pigfeet33, Apr 2, 2016.

  1. pigfeet33

    pigfeet33 Fire Starter

    The wife got a good deal on lamb breast the other day so I decided to give it a try. I just got a new smoker, OK Joe longhorn triple burner. This was my second smoke on it so I am still learning the in-and-outs of controlling the temps. I had it consistent between 250-270' for all 4 hrs until IT hit 165. I also used pecan wood with a charcoal base. I think it turned out well but I definitely don't think lamb is for me. Here are the pics of the process, is lamb an acquired taste like I am guessing or did I do something wrong? Is most lamb breast this fatty?
  2. moikel

    moikel Master of the Pit OTBS Member

    Breast is a very fatty cut & the fat carries a lot of the flavour. Here it often gets broken up into bits & char grilled so the fat renders out of it.

    If your lamb was originally our lamb(Aussie or NZ) then our bigger breeds do have a fair bit of fat.

    If you get a leg ,butterfly it ,rub it ,leave it flat or roll & string it you may get a better handle on the flavour.

    Back in the day a lot of breast & flap was shipped to the Pacific Islands from here because it was cheap.
  3. pigfeet33

    pigfeet33 Fire Starter

    Thanks for the info Moikel, good stuff to know
  4. moikel

    moikel Master of the Pit OTBS Member

    Check in nose to tail I got something going there for you.
  5. smokeymose

    smokeymose Master of the Pit

    That roast looks pretty good to me, pig! Nice and brown. Keep in mind that Lamb is a whole different animal. It tastes different, just like Pork is different from Beef which is different from Chicken, etc, etc.

    A little question for Moikel; I'm looking at recipes for Loukaniko sausage and they call for leg of lamb. As far as sausage is concerned, would shoulder meat do just as well? There's a sale on for shoulder chops this weekend ;-)
  6. pigfeet33

    pigfeet33 Fire Starter

    Thanks smokeymose. First time experiencing lamb so wasn't sure if I screwed it up or not
  7. moikel

    moikel Master of the Pit OTBS Member

    I don't know that sausage,but there is nothing wrong with shoulder especially if you are grinding it. Save yourself the $ . Leg was traditionally sunday roast down here when I was a kid. I prefer shoulder for a lot of things.It gets a bad rap because its cross cut on the bandsaw & when grilled they are a bit chewy.

    I am not a sausage maker but if you could get some of the really white fat from around the kidney for your mix it will give you a moister sausage but also not as strong flavoured. Just saying.
  8. smokeymose

    smokeymose Master of the Pit

    The recipe actually calls for a lb of pork fat, Moikel. Finding Lamb here is hard enough without asking for kidney fat LOL! I am, however, going to go with shoulder meat.


  9. moikel

    moikel Master of the Pit OTBS Member

    Funny thing is suet( kidney/loin fat) was an everyday ingredient back in the day .You could walk in the butchers & buy it by the pound.It was used in pastries ,Xmas puddings.It made a pie crust that was really special.British cooking tradition transplanted here.

    Out of fashion now ,damn yuppies! [​IMG]
  10. smokeymose

    smokeymose Master of the Pit

    Kind of how it is here with Pork fat. You can get it at a butcher shop, but it throws them off for a second because no one (except sausage makers) ever wants fat because it's bad, right? Sometimes they just give it to you because they don't know how to price it..🙂
    Hey PigFeet; Thanks for starting this thread!
  11. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Yes Lamb breast is very fatty. I did Mongolia Lamd breast last year. It's cooked then the meat removed then crisp up.

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