Lamb Breast on Big Green Egg
Gary Wiviott
Smoked a lamb breast on the Big Green Egg and, if I do say so myself,
it was terrific. Surprisingly meaty, slightly fatty, very flavorful.
Though the name is lamb breast for all intents and purposes the cut
was the same as a full rack of spare ribs, chine, aka tips, breast
meat flap and ribs, and I treated it the same as spare ribs, vinegar
wash/mustard slather, rub and into the smoker with lump and hickory at
a steady 250-degrees.
Lamb breast took just over three hours, last 15-minutes I glazed the
lamb breast with peach juice and made a peach BBQ sauce.* Peach, which
I used as I happened to have an open container in the fridge. Lately
I've been drinking peach juice mixed with Nateczowianka carbonated
mineral water, made a lovely lightly sweet fruity counterpoint for the
mildly spicy rich lamb.
Lamb breast, aka lamb spare ribs, are going into my smoking
repertoire, can't beat the price, the entire lamb breast was $4.33,
and three hours on the smoker yielded a tender flavorful, meaty treat.
Enjoy,
Gary
*Peach juice, BBQ rub, brown sugar, vinegar, fresh grated tangerine
peel, simmer to thicken. Whisk in bit of butter to finish
Robert King
remember ever cooking lamb. I think because it always seems too
expensive here. Peach huh?
Robert King
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Sherman Watkins
Made for some mighty good eats and, as you say, these off cuts of lamb can be pretty reasonably priced.
Sherm
Smoking in Montana's Banana Belt
phil wingo
Bruce Cook
some garlic pieces throughout and grilled it direct. It was great.
Bruce
mailto:br...@bdbbq.com