Mmmmm, Lamb Roast is smelling good....

[SmokinMoe]

I haven't been on for a while, but I have been trying new things.
This is my first Lamb roast.
I followed the brine recipe that Smokin Hoosier posted that Indy posted (and I am from Southern Indiania as well)
It is about 3.3 pounds and I am cooking to internal temp. of 155 before I foil and wrap.  We don't like it too rare.
It smells great so far!  I am using maple pucks. 
I have bacon going on top of it.  I can't wait, it has been in for about an hour now.
I will post updates and a few pictures.

[NePaSmoKer]

Sounds good.

I was looking at lamb today at the store. Its cheaper than beef. Maybe next week it will be lamb time.


nepas

[SmokinMoe]

Ok, it was almost a disaster!
I had a 3.3 lb. roast, and it took over 3 hours at 200 degrees.  That was a huge misjudgment in time.  My whole crew was whining about that.

I could taste the marinade though and it was alright.  I can't decide if I like lamb or not.  This is the second time that I have had it, the first being chops on the grill.

So, the smoke flavor (using Maple) was not overpowering and the marinade was noticeable.

One thing I did change about the marinade was that I added about 1/8 cup of yellow mustard to cut the olive oil better.  It jelled up quite a bit in the 'frig which made it easier to keep it over the entire roast while in the ziplock bag.

So, I am neutral with the lamb at this point.


"If I have to cook, I might as well watch it all go up in smoke!"

[CB]

To my taste buds the lamb I've purchased at Costco, etc. from New Zealand and Australia has a specific game flavor - while the American lamb has a mild flavor.

These differences can be used to advantage depending upon the level of heat and spice flavor profiles you enjoy - or how you like to cook it.  Slow roasted leg vs. quick fired chops. 

Anyone else have that observation or something different?  thanks.

[Smoking Duck]

I find with lamb, I have to keep the spices toned down to not overpower the lamb.  I don't ever use yellow mustard on lamb because to me (while I absolutely love mustard) it's kind of harsh, if you will, on lamb.  Now, I have used dijon mustard with great success.  I like to use a garlic paste with a little rosemary, thyme, dijon mustard and a combo of black and white pepper and some freshly grated parmesan.

I've only gotten the lamb from a local butcher so I can't speak to Costco's types but it does make sense to me.  I think perhaps that has something to the feed that the lamb receives over there versus here in the states.

I do agree that, depending on your method of cooking, will allow you to use different spices.  I also find that when you put the spices on the meat can also play a significant role in how that spice will bring out the flavor of the meat.

But, that's just my opinion.

[SmokinMoe]

I did keep about 1/2 of it to foil, wrap and towel since my crew wanted to eat the other half as soon as it came out.
So, I cut some off that the next day after it sat overnight in the 'frig and tried it cold with a little salt, and it was better.  You could taste the marinade in the meat and the smoke for sure. 
Going by that taste test, I believe it was a success!  It was just right flavor-wise without anything in particular overpowering it.

I think I am just not used to the taste of this type of meat.  This is only the second time in my life that I knowingly have eaten it.  So, I hope you all decide to try your luck at it and not be put off by my lack of culture! LOL

Try it and let us know what you think so we can have more input.

"If I have to cook, I might as well watch it all go up in smoke!"