Smoking spring lamb?

ExpatCanadian · June 04, 2009, 10:10:55 AM

Yup, know what you're sayin'... it's been many years since I've hunted deer, grew up in prime Mule Deer, Antelope and White Tail country, and I certainly always aimed exactly where you're talking about, unless I was close enough for a head shot. Only problem with aiming a bit further back is the risk of a very painful experience for the creature if you get it wrong....and we all get it wrong occasionally no matter how good a shots we are!! (Them pesky critters just hardly ever stand still do they!!!)

OU812 · June 04, 2009, 10:21:09 AM

Yep, hold steady, breath, squeeze

Seen a buck in velvet this morn on the way to the hi way, he was already spooky, must of had a close call last year.

Yooper Jim · June 04, 2009, 05:36:44 PM

TD

The wife and I love lamb and live in an area where it is rare to see much of it in the store. A few chops and rarely shanks (hum ...never thought to smoke them). My butcher doesn't handle it nor his suppliers. Found a place 50 mile away that only sells whole lambs occasionally. Just curious .... (to get to the point). How much mutton vs lamb is eaten in the UK and what is the price per pound of meat there? Just nosey. I hear the prices you are paying for a Bradley and wonder why.

Jim

Tenpoint5 · June 04, 2009, 08:07:06 PM

Just happened to have a chunk of lamb fall into my freezer today. Little brother brought over a piece that looks like a section of the ribs with the backstrap still attached. Thinking of trying a crown roast if I can get it to wrap around that way, will be a small one if it does.

Smokin Soon · June 04, 2009, 10:03:58 PM

Out of my price league, but I was given a piece of lamb that could be cut into very uniform 1 inch thick chops and they were very good with a simple marinade, smoke, and finished on the grill.

ExpatCanadian · June 05, 2009, 12:28:19 AM

Yooper... not too sure how much mutton vs lamb is eaten... someone else will have to answer that one! But I do know how much I paid: £8.50/kg or around £18.70lb or around $30.00/lb. Expensive, but not super-expensive for here considering the quality of meat I am buying. But I expect that price will probably knock your socks off comparing to where you're from!

10.5, will have to let us know how it turns out!

Smokin' Soon... what that a "rack of lamb"? That's a fairly premium cut over here too, and is delicious roasted as the whole rack, but you're right, can be cut into nice chops. It's the first lamb cut I ever had and it's still possibly my favourite!

Yooper Jim · June 05, 2009, 01:04:02 AM

TD

Thanks for the info. Will not complain the next time I see lamb and just snatch it up.

Caneyscud · June 05, 2009, 07:09:26 AM

TD - I'd love to get my hand and my smoker on one of them shoulders. That looks like it will be some seriously good eats. On a search for oxtails (posting later) I ran across some whole lamb ribs at Harris Teeters. Almost got them, but don't have any room in the freezer right now!

ExpatCanadian · June 05, 2009, 09:44:33 AM

Funny you should mention oxtails, I was just looking at a stack of 'em next to the lamb when I bought my stuff! I was thinking I should stock up as I'm a big fan of a South African style of cooking a stew in what's essentially a "Dutch Oven", called "Potjie", pronounced "Poy-Kee". Anyway, the oxtail version of this is out of this world when done right... and I was given one of these pots a few years back by my then South African girlfriend, but have never actually used it.

A bit off topic, but whatever. I've had to delay my lamb smoke by 24 hours as a last minute invitation came through from a good friend and my wife and I will now be spending tomorrow afternoon and evening at a BBQ at his place.... so Sunday is smoking day now!

OU812 · June 05, 2009, 10:01:14 AM

Home brew BBQ 2 days in a row, don't get much better than that for us working stiffs.

ExpatCanadian · June 05, 2009, 11:30:06 AM

You got that right.... very much looking forward to it. In fact, it's an American friend of mine from Chicago originally, who years ago when he first moved to London I gave an old Weber charcoal BBQ I had because I was running out of space, and he needed one.... wonder if he's finally learned how to use it :D

Anyway, back to the lamb.... decided an extra night covered in rub wasn't gonna hurt anything, so I got stuck in and here are a few pics:

Decided to go with an EVRO coating (that's Extra Virgin Rapeseed Oil don't ya know? Was out of Olive Oil and this is the closest I had :))

....Along with a liberal dusting of Jan's Basic Rub

...Wrapped in plastic... it's fantastic (Anyone got the song in their heads yet? Or am I that much younger than you all ;)) And of course the usual small plug for my favorite butcher!

On to the ribs.... didn't quite know what to put on these, but thought, hey why not BBBR? Same again... coating with EVRO.

...Membrane removal... darn stuff is much harder to get ahold of on these woolly critters!!!

Resemble anything familiar? Basically, this cut is a rack of ribs above the diaphragm, plus the belly meat below the diaphragm, so I've decided to smoke it flat (undecided yet as to what wood) and then fold it in half as shown, wrap in foil and let it slooooww cook in it's own fat for as long as it takes to be fall apart tender. I'll serve it sliced, some slices will have a rib bone, some won't, but I'm hoping for a slow-cooked pork belly type experience!

Will of course post more Sunday when it all goes down!

ExpatCanadian · June 08, 2009, 02:39:47 AM

Well... all in all, it was a very successful smoke. I ended up only doing the shoulder, put the ribs into the freezer all ready to pull out, defrost and smoke without any further prep. Only got the IT up to about 187.... and it wasn't quite fall apart tender, but still had no trouble getting it off the bone with a couple of forks. I had boated it with some red wine once it reached an IT of 170... so I just served it with the juices from that on the side and with some sweet potatoes smothered in butter and creme fraiche... heart attack on a plate, but it sure was good!

Some photos:

Ready to go into the smoker:

Fresh out:

Bones removed (sure wish I had a dog at times like this!)

All ready to eat....

OU812 · June 08, 2009, 05:29:56 AM

Looks good.

The meat is darker than I thought would be, but I have never had lamb.

MMMMMMMMMM Butter.

ExpatCanadian · June 08, 2009, 05:45:38 AM

Butter AND Creme Fraiche (like sour cream, except French... perhaps you Americans should be calling it Freedom Fraiche ;D sorry couldn't resist!) Like I said, heart attack on a plate!

Caneyscud · June 08, 2009, 06:23:11 AM

TD - my lips are quivering. Sad day that that can only be enjoyed through a photo. The wine sounds like a great addition - haven't done that yet with lamb. Put a little butter and a little wosh.....worsc....worseh.......dagnabbit.....worcestershire sauce in with the wine - yummm. Creme fraiche on potatoes - man, that is like putting a tutu on a loosehead prop in the middle of a scrum. And at the prices on this side of the waters, would be like putting truffles on scrambled eggs!