I am thinking about getting a lamp roast and smoking it. Any ideas or recommendations for it?
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lamp roast.
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Lamp can be chewy, but there is no real reason to cook it low and slow as it is fairly lean. A high heat cook is best using salt, pepper and garlic as a rub. I will always remove the cord as that will only turn to jerky after cooking. The shade however is simply sublime when taken to medium rare!!
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Originally posted by bigtim665 View PostI am thinking about getting a lamp roast and smoking it. Any ideas or recommendations for it?brink vertical charcoal(the carp)
18" old smokey charcoal grill/smoker
cast iron Hibachi
22" Kettle w/ "Smoke-EZ" styled riser extension
& rotisserator
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stuffer,slicer & more carp than i can fit in it...
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if you mean lamb - then lots of garlic, honey, ginger and mint is amazing :-)
Make a thick paste and just slather it all over. I would stick a thin kinfe into he lamb at various points for the paste to soak into.
I - personally - wouldn't use oil, lamb is a fatty meat and you just don't need any other fats with it.
But then i pretty much never use oil in pastes and marinades anyway - each to their own :-)
I do use lots of honey, never eat the stuff on bread or toast but use masses in cooking.
Basically as long as you've got lots of garlic with whatever you do - you can't go far wrong with lamb :-)
Smokin' dick has got lamps coveredMade In England - Fine Tuned By The USAJust call me 'One Grind'
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you can findem at yard sales cheap too!! but dont forget the rosemary and garlic with your lamb roast.Charbroil SFB
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Originally posted by Fatback Joe View PostMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
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Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
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GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
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