Smoke Lamb Recipe


 
Steve
Its pretty quite out there ( You can almost hear the crickets rubbing there little legs together).
I received the same response when I asked about some ideas for lamb that is slow cooked.No offence to any one, for there isnt to much posted on the web about any thing other than leg and chops which are done with quicker methods.

However, after what little info I could get on the web on lamb shanks and my previous experiences with leg, Im going to experiment with some shanks. Im going to buy a few of them cook them to different temps, foiling one or two.
Im going to marinate them over night in a garlic rub, oil vineger and rosemary. Im going to foil a couple. Maybe I can get them to pull like pork.
Wish me luck -I'll post with the results of this mad experiment.
Jim
 
I'm sure interested in your results, Jim, and will be looking for them. I haven't cooked lamb for a while, but when my mother was alive I'd get an Easter lamb butchered every spring for roasting and fricasee. A lamb of 60 lbs live weight (no more) is most excellent for that, whereas grocery store stuff is from market lambs of 100 plus pounds.

I mention this because the smaller unweaned lamb is so very tender and mild. I roasted the legs on the kettle a few times, with nothing more than salt and pepper rubbed in, and garlic slivers inserted into the meat with a paring knife. Excellent results; hard to beat for good eats.

Domestic market lambs (as opposed to Australian imports) have been grained pretty good, so the flavor and texture are different from smaller lambs. I'd think one would go pretty good on the WSM. Based on recent goat leg experience, though, I'd suggest you do at least a light intramuscular garlic thing with one of them, and have plenty of fresh lemon ready at serving time.

Just as a side note, if you ever decide to have a smaller, local lamb butchered, check with the farmer because the market schedule lambs are on has them heavily medicated and wormed prior to weaning so weight gain with grain will be optimal, on the expectation that this stuff will be dissipated once the lamb reaches market weight. Knowing my neighbors allowed me to have one reserved from this schedule.
 
Steve..

Here is the recipe Paul Kirk has posted in the past. Not much info on cooking times, perhaps those who have attended his classes can fill in some blanks..................

Chef Paul’s 1st Place National Lamb Contest Recipe

BARBECUED LAMB

1 leg of lamb (7 to 9 pounds) or
2 racks of lamb trimmed or
6 to 8 lamb chops or steaks
Lamb Seasoning(below)
Raspberry Mint Barbecue Sauce and Glaze(below)

LAMB SEASONING

1/4 cup dried brown sugar
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons Hungarian paprika
2 tablespoon lemon pepper
1 tablespoon chili powder
1 teaspoon cayenne
1/2-teaspoon oregano leaves
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon whole celery seed

Combine the sugar, garlic salt, onion salt, paprika, pepper, chili powder, cayenne, oregano, ginger, coriander, and celery seeds in a bowl and mix well. Store in an airtight container in a cool dry place.


RASPBERRY GINGER BARBECUE SAUCE

2 cups ketchup
3 tablespoon fresh ginger, peeled and grated
4-clove garlic pressed
1 1/2 cups Melba sauce (raspberry sauce)
1/4 cup brown sugar, packed
1/4 cup clover honey
1/4 cup fresh squeezed orange juice
2 tablespoons Grand Marnier or other orange flavored liquor
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons cider vinegar
1 tablespoon orange zest
2 scallions, chopped
2 teaspoons ground chipotle pepper
1 teaspoon ground allspice
1 teaspoon sea salt

Combine the ketchup, ginger, garlic, Melba sauce, sugar, honey, orange juice, Triple Sec, Worcestershire sauce, soy sauce, vinegar, zest, scallions, chipotle, allspice, salt in a saucepan and bring to a boil, stirring constantly. Reduce heat and simmer stirring occasionally, for 30 minutes. Strain and remove the scallions.
Yield about 5 cups.

RASPBERRY MINT BARBECUE SAUCE AND GLAZE

3 cups raspberry ginger barbecue sauce
1 1/2 cups mint jelly

Combine the raspberry barbecue sauce and the mint jelly in a saucepan and heat, stirring until melted and blended. About 10 minutes. Don't let the sauce boil. Use as a glaze and as a sauce.
Yield about 4 1/2 cups.

Which ever cut of lamb that you wish to use, trim as desired. Season the meat on all sides and barbecue, grill or smoke. Remember when direct grilling and using this seasoning to turn the meat often so it doesn't caramelize.


Another seasoning combination that is good with lamb is.....

2 tablespoons lemon pepper
1 tablespoon granulated garlic
2 teaspoons dried rosemary or basil leaves, crushed

Combine and blend well.
 
I bought 6 lamb shanks (Domestic Lamb) yesterday.
I found some decent ones at Cattlemans.

Prep is wednsday night for a thursday cook.
Ill post thursday night with a full (Hopefully not to long report).

Jim
 
Steve,
Lamb is great smoked. We use a variety of recipes, depending on the cut. I posted a great recipe for Rack in another posting. Basically to smoke a leg we put salt, pepper and whatever you want as far as a rub. We use a combo of hickory and apple. In the last 30 min. hit it with sauce. Let it rest and carve-great!
 
Has anybody ever smoked a (bone-in) lamb shoulder?
(And given a choice, I'll take New Zealand over Australian lamb any day. Both US and Canadian raised lambs are over-commercialised, thus flavourless by comparison.)
 

 

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