Lamb - What to do?

Discussion in 'Lamb' started by mrlederman, Apr 15, 2014.

  1. mrlederman

    mrlederman Smoke Blower

    Hey all,

    I have been looking over the forum for information regarding lamb and I am overwhelmed to say the least. I have never done lamb before and I was wondering what cut, temps, rub, wood and pull temp does everyone recommend? Thanks for you help in advance. I am hoping to try some lamb this weekend.
     
  2. mrlederman

    mrlederman Smoke Blower

    Thanks, Chef Lars. I saw that recipe, but I think I am going to go simple and rub it down with some olive oil, thyme, rosemary, and garlic. I may stick it in a roasting pan with some potatoes and onion to make a gravy. Just not sure if I am going to grab a loin or leg, probably whatever I can find and is cheaper!

    Let me know how the recipe turns out!
     
  3. That sounds good too - that's what I usually do. I take it you will do this in the oven - if so, only advice I have is to do it at a low temperature, slow roasting the leg.
    Loin is done really quickly and I would just throw that on the BBQ - but that's me :)
     
  4. mrlederman

    mrlederman Smoke Blower

    Actually, I am going to use the smoker. I have seen a few people throw a roasting pan in the cooker - meat resting on top of the veggies. I also want to catch any juices that may escape. Who knows though, this is all liable to change tomorrow when I go meat shopping. Do you prefer leg or loin? Just curious.
     
  5. For smoking, especially if you want some juices, definitely the leg. More fat for juices :)
     

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