AZ Barbeque.com

whole lamb in a smoker, any recipes or ideas?

Discussion started on

pork 'n stein

  • Karma: 0
A friend wants to smoke a lamb in a couple of weeks and I'm not sure what rubs would work, what temp, how long. if you anyone has  a suggestion it would be greatly appreciated. Thanks a bunch in advance
#1 - August 31, 2010, 11:42:47 am

Harpo

  • Karma: 2
Were I'm from the only real BBQ is Mutton, which is old sheep. Here is a link that might shed some light with a dip recipe. I never go home with out eating there at least once on my trip. Also you might google Mutton Recipes. Good luck, I've been wanting to cook sheep for awhile. Now that I got my new smoker I hope to tackle it soon.
http://www.moonlite.com/productinfo/mutton.htm
#2 - August 31, 2010, 04:49:30 pm
« Last Edit: August 31, 2010, 07:56:00 pm by Harpo »
I don't eat vegetables. The meat I eat, eats vegetables.
Grill Dome Ceramic Smoker/Grill
FEC 100

ron b

  • Karma: 0
well wife is Navajo mutton is always a big thing her Gama raises them on the rez.butchers them the whole 9  yards  but in all honestly i think a rotisserie would work better for your lamb U can rent them from mcrenyolds and get the meat one stop shop i have done it b4 worked great.http://www.mcreynoldsfarms.com/. temp being an open spit i used 2 20 lbs charcoal lasted the whole cook y lamb was fairly big so it  took i think 5-6 hrs prep etc i used basic salt pepper Lil heat curry lamb has a great taste you can also put some wood of choice still get the smoky taste .......don't want them battling eachother
hope it goes well.p.s don't forget the tatzeke sauce
Ron



Product 3/5
     
 
Whole Lamb

larger image  $189.00 

#3 - August 31, 2010, 05:28:29 pm
« Last Edit: August 31, 2010, 06:07:24 pm by ron b »
wwww.jncentertainmentservices.com

brandon

I do a lot of lamb for sheepherder events and they enjoy simple spice of garlic salt and fresh ground pepper. No frill spices for them. I have to admit I have become a fan of their simple idea as it allows the flavor of a young lamb to be king. The only whole lambs I have done were on a spit with a 40# lamb taking about 5 hours give or take. I would assume about the same in a 250F Pit. Be sure to baste frequently as it can become dry fast. For more flavors you might want to rub with the fragrance of Rosemary, Thyme, Cardamom and maybe a touch of ginger, unless your tastes are of a sheepherder. Hope this helps and look forward to how your cook develops.
#4 - August 31, 2010, 05:31:28 pm
« Last Edit: September 02, 2010, 02:22:50 am by brandon »

Wheels

  • Karma: 0
I have done several I have found that 325-350 deg Hot & fast works well serve Hot. You have to watch closely as the dry out fast if they are lean. (Use a water pan) and spray bottle lime water.  Basic Spice salt, ground garlic, Black pepper, you may want to use some rosemary and (mint) some have recommend but I don't like the mint. If I wanted mint I would chew some Gum.  lol    We in New Mexico do red chili powder. On whole lamb the ribs dry out fast, you may want to trim them out and cook at the end.  I like my lamb pink so we cook to about 145-155 deg deep in the shoulder the leg may need a little more time  we like to cut holes and poke whole garlic cloves and rub in to wholes deep in the meat. Cook with a good dry pecan or apple wood  light smoke is best, I like too taste the lamb
Good luck
Daniel
#5 - August 31, 2010, 06:38:52 pm

PAT YOUNG

  • Karma: 0
I cook them like my mom always did mustard slather/ crushed up rosemary/ garlic chopped or like WHEELS said -poke holes and stuff whole garlic cloves inside and cook like a prime rib, pink in the middle - finish with a mint sauce -fresh mint chopped up mixed with apple cider vinegar to use as a dip! Fruit wood works best!
#6 - September 02, 2010, 12:46:33 am

SoEzzy

  • Karma: 0
I like Lamb and can't get enough at a reasonable price.

The two ways I've cooked Lamb are low and slow 225 -250 and hot and fast 400 - 425, all the other preparation is the same.

Slit all over every 1" or 1 1/2", put a slice of garlic into every 3rd slit, a sprig of thyme or a Rosemary leaf into each of the other slits. Rub all over with oil, then rub them with sea or Kosher salt.

Stick them on the pit, and wait for them to cook, if you are cooking low and slow I go to 145 in the thigh for a large amount of pink in the meat, if you want it more cooked take it to 155 or 160 internal, I don't personally like to go much further than that. If you are cooking hot and fast, you'll have reached the same point when the flesh of the thighs starts to crack, when you cut into it the middle meat will still be pink, if you like it more cooked take it on a little further as with the low and slow.

I don't have a smoker big enough for whole Lamb but the family used to have a yearly BBQ with a rotisseried whole Lamb cooked over charcoal outside, with a corrugated sheet metal to direct the heat up at the Lamb.
#7 - October 07, 2010, 02:36:07 pm
There's no such thing as a little Garlic! A, Bear

Members:

0 Members and 1 Guest are viewing this topic.