11-06-2011, 11:32 PM
summer before last for the first time ive seen lamb at my walmart and at a price i could buy some, no doubt that lamb meat is great but i think i could have done a better job.
maby trim some of the fat off would have made it less greasy, i would defiantly try it again tho maby with a different methed or such.
11-06-2011, 11:51 PM
Personally, I am not a lamb fan :noidea:...... So I am behind all the rest of y'all in experience in cooking it...... That said, what are you cooking on/in Chris & what temps are you cooking at..... To me, it looks like maybe you needa higher temp to render out some of the fat.... I did 6 racks of baby back ribs over the summer on a a cook that turned out "OK", after 7 hours 215-225 average temps (foiling after 3 hours I think it was)............... They tasted great & seasoning & smoke were on (Mad Hunky & Pecan) & folks all liked them and such.... But to me, they were too greasy & cooked too low...... My temps ran too low and I know it now..... Funny what a little increase in temps will do.. :sweating:
11-06-2011, 11:56 PM
I've only ever done a leg of lamb. Roasted over coals w/ a rotisserie. And I like lamb a lot(so factor that in to my opinion). But from that second pic it looks like some of fat needs to be trimmed off. All that said using the same pic as a reference the meat looks pretty good.
11-07-2011, 12:35 AM
off hand i dont remember the smoking details, with alittle luck i might be able to find that info.
the meat wasn't tuff at all, quite tender, and the first time i had ever had lamb, (that i know of) but it was a flavor that i liked.
11-07-2011, 05:28 AM
bear in mind that breast of lamb is the equivalent of pork belly.
So not a cut I would personally ever try and roast.
For roasting you either want acrown, leg or shoulder (and shoulders are pretty fatty themselves)
In fact the only thing I think breats of lamb is good for is to add lambyness (must be a real word) to sausage.
boerwors and my moraccan stlye sausages I use it for.
I guess the only other thing it might be of use for is to make lamb streaky bacon :-)