Smoked Lamb - any tips?

[BBQ Bob]

Hello

I've had more than a few go's with all the usual American stuff like brisket and pulled pork shoulder, which I love to do. But I want to try a few new things this year, namely lamb (and maybe some kind of game meat).

Does anyone have any experience to pass on from smoking lamb - I read something, somewhere about smoking in with lilac wood.

I'd be grateful for any thoughts or experience.

Cheers

[robgunby]

It's something I keep meaning to try myself, so whilst I have no personal experience to share, I have read lots about people smoking lamb. Lots of people talk about using fruit wood and some rosemary, which sounds delightful. I'm not sure I would want too much rosemary smoke, I imagine it would become quite bitter as it's so resinous. Can anyone confirm / allay my fears about that?

I would imagine that shoulder or breast work best, just like with pork and beef. Plenty of connective tissue.

[Pooky]

Not Lamb, but here's a Mutton shoulder I did back in the Autumn. Probably unlikely that you'll find Mutton at this time of the year, but it's the same beast, after all.

viewtopic.php?f=69&t=4001

Although I was keen to cook it Owensboro style (rub and dip), essentially I cooked it much like you would Pork Butt.

[robgunby]

That mutton looks downright incredible.

Mutton can be found easily at this time of year in Muslim butchers, but you have to be ok with buying halal meat. I am not, so I have to sadly pass it up and hang on for my butcher to get some in. Love that lamb+1 flavour!

[Pooky]

Of course - I'd forgotten about the halal butchers - Yeah, they should have it. Why no halal meat? I guess you can't guarantee how the meat has been raised, but at least you know it's been fed on natural produce and no animal by-products or chemicals. I'd choose a halal butcher over Tesco etc. any day of the week.

Yeah it was nice man - Certainly different from the usual suspects. I guess the only issue is the yield to cost ratio - You don't get anywhere near the amount of meat you get from a pork shoulder, but it still fed three of us (big lads, with healthy appetites!) to the point of a meat-coma!

Definitely one I'll do again.

[Smoky Joe]

Hi
I have done a whole deboned and rolled Lamb Leg before and the I put nothing on other then salt and Pepper. I smoked it for about 8 hours using hickory as this gives a great smoky flavour without overpowering the meat.

Gav

[robgunby]

I tend to avoid halal because they don't use a stun gun, they string up the fully conscious animal and cut its throat to bleed it out. I'm not a saint, and I don't live by strict moral code with stuff like this but I *prefer* buying meat with as high a welfare standard as my wallet allows.

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[robgunby]

Oh and the no chemicals in halal meat is a myth

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[TakingtheBrisket]

I tend to avoid halal because they don't use a stun gun, they string up the fully conscious animal and cut its throat to bleed it out. I'm not a saint, and I don't live by strict moral code with stuff like this but I *prefer* buying meat with as high a welfare standard as my wallet allows.

This procedure also stresses the animals so they release pheromones into their muscles which can be tasted in the meat

[BBQ Bob]

Thanks for your responses!

I think I'll skip halal lamb. But I notice in general british lamb is in season may to october, so that's the time to visit a butchers I guess.

Any thoughts on smoking wood? Hickory gets a mention in Pooky's awesome photo set.