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Lamb Ham....Huh, Who'da Thunk??? With Recipe To Boot

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  • Lamb Ham....Huh, Who'da Thunk??? With Recipe To Boot

    Got this today from a Canadian guy who supplied some lamb for a little Athabasca riverside cook ooout last summer while I was up in the oil sands, ehhh. Sounds kinda interesting, and succulently tasty....

    http://www.npr.org/blogs/thesalt/201...dition-revived
    Once you go Weber....you never call customer service....

  • #2
    My buddy does a lamb chop that is to DIE for!

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    • #3
      The Aussies have apparently elevated lamb to BBQ meat from what I can see. Wish it were more affordable here...
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Originally posted by Richtee View Post
        The Aussies have apparently elevated lamb to BBQ meat from what I can see. Wish it were more affordable here...
        I don't think I have seen it up north, but I'm in Biloxi right now, and at Walmart(pretty much the only gig in town cuz the WinDixie blows), boneless leg is $6.98/#...... Pretty cheap, IMO, considering what Eye of Round goes for these days.....
        Once you go Weber....you never call customer service....

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        • #5
          Check Muslim meat markets(Halal) for good prices on lamb.

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          • #6
            Ummm, if ya wanna look back a bit we do have some lamb Q posts.
            As far as the lamb ham, I'm in. Gots a boneless leg in de freezer lookin fer a home - found it! Gig be on beginin next week!
            Buttts me wonderin, if I use cure #2, cold smoke it and age it might aight too!
            Might have to get nuther leg!

            RD has boneless leg-O, $4.95ish/ lb! Freezer section!
            Mark
            sigpic


            "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
            Smoked-Meat Certified Sausage Head!

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            • #7
              Originally posted by Mark R View Post
              Ummm, if ya wanna look back a bit we do have some lamb Q posts.
              As far as the lamb ham, I'm in. Gots a boneless leg in de freezer lookin fer a home - found it! Gig be on beginin next week!
              Buttts me wonderin, if I use cure #2, cold smoke it and age it might aight too!
              Might have to get nuther leg!

              RD has boneless leg-O, $4.95ish/ lb! Freezer section!
              Part of me wonders if your aged #2 cure, wouldn't have a nice, rich, silky proscuitto like texture/flavor to it. Keep us posted.....
              Once you go Weber....you never call customer service....

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              • #8
                Originally posted by IrishChef View Post
                Part of me wonders if your aged #2 cure, wouldn't have a nice, rich, silky proscuitto like texture/flavor to it. Keep us posted.....
                I think I might have seen a "Jamon" style leg.
                In God I trust- All others pay cash...
                Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
                Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

                Comment


                • #9
                  Dat the idear Irish, gonna start next week. Thinkin weight reduction 40%. Have to look at me Prosciutto notes, might have to cure longer. Me thinks so, prolly three weeks, maybe more. Have to figure it.
                  Mark
                  sigpic


                  "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
                  Smoked-Meat Certified Sausage Head!

                  Comment

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