I guess I would first like to ask if you have ever had smoked lamb that you liked?
Both my wife and myself like lamb and eat it regularly, however, neither one of us ever thought that smoked lamb even sounded all that appealing. Lamb is obviously a natural for grilling, and we know it curries very well. In fact, one thing perfect about lamb is how well it absorbs flavors from a curry. Much better than chicken, beef or pork. I would guess that it might also absorb smoke flavor at a faster rate and thus be a bit on the smokier side if treated like poultry or other meats that are routinely smoked.
We can eat smoked ribs, brisket and pork until it comes out of our ears. (Personally, I am a bit tired of smoked turkey...) but lamb...I just don't know. As I said, I've never had smoked lamb but it doesn't jump out at me as a natural.
So in the end, I am just wondering whether it was your technique or smoked lamb, in general, that your guest reviewed. ( In any event, I'll probably give smoking lamb a try in the near future just to see if I am missing something.)
