British BBQ Society Forums

Thanks Ed. I've always done Lamb indirect myself on a kettle but I was curious about low and slowing it.

I've only cooked leg of lamb slow a couple of times but that was because i was cooking it in an Indian marinade which i didn't want to burn. It was ok but i think leg of lamb is better cooked indirect as you get a better colour on the meat that way unless you want to do a reverse sear which would also work well, and add a bit of theatre if you're cooking for a crowd.

Thanks for the tips

Pecker wrote:Funnily enough, I've been thinking of doing 'pulled lamb' for a while.

However, smoked lamb?

(thinks)

Smoke.

Lamb.

Smoke.

Lamb.

Not working for me. Doesn't prompt any salivating in the way smoke and pork do, but maybe that's just my taste buds (or my lack of imagination).

Steve W

From previous posts I'd say it's more personal taste than lack of imagination

i have reiterate what Ed has said about using cherry wood, but I would also have to say that cedar wood is very good as well.

Eddie

RobinC wrote:but you seem to have a general aversion to smoking full stop so I can't say I'm surprised by your post... It is possible to smoke without overpowering something. Anyway its something I want to try

keith157 wrote:

Pecker wrote:Funnily enough, I've been thinking of doing 'pulled lamb' for a while.

However, smoked lamb?

(thinks)

Smoke.

Lamb.

Smoke.

Lamb.

Not working for me. Doesn't prompt any salivating in the way smoke and pork do, but maybe that's just my taste buds (or my lack of imagination).

Steve W

From previous posts I'd say it's more personal taste than lack of imagination

Now now, boys.

But let's be clear. Apple sauce with pork, yummy. Mint sauce with lamb, yummy. Apple sauce with lamb...erm...mint sauce with pork...UUURRGGHHH!!

We're in a forum here where lots of people have smokers; as such it's inevitable, and to and extent desirable, that every time food is mentioned, someone asks "Can I smoke that"?

But at the same time it's equally desirable to have open discussion where the limitations of certain food combinations are discussed.

A small UK industry has built up recently selling smoked foods - these people can, and have, tried smoking pretty much everything:

http://www.smoked-foods.co.uk/

http://www.tregidasmokehouse.co.uk/

http://www.buysmokedfood.co.uk/

You'll notice that lamb is largely conspicuous by its absence. You can find it, but even after smoking almost every food imaginable, and selling to a returning customer base who (by definition) love smoked flavours, the amount of smoked lamb ion sale is very, very small indeed.

For the record, I love some smoked foods. RobinC, I do not, repeat DO NOT have “…a general aversion to smoking full stop”. When I buy bacon I almost always buy smoked. I occasionally have some smoked fish and smoked cheese. I always employ smoke when making pulled pork or ribs, and smoked paprika is one of my favourite ingredients and occasional condiment. Even when throwing a steak or burgers on the barbecue I occasionally throw on a few wood chips. But often I don’t.

So it’s certainly not true that I don’t like smoke. I just believe that it’s an ingredient to be used, or avoided in certain dishes, as it suits the particular dish.

And I wouldn’t smoke lamb. The flavour is just not correct to my tastes, and (more importantly) the taste of the vast majority of people who like food – even smoked food, if the evidence of what appears to sell well from smoked food outlets is to be believed.

I hope it's not out of order to throw that into the discussion.

Steve W

Read the OP. The thread was started to get information about smoking lamb - I wasn't looking for and am not interested in peoples opinions on whether smoke works with lamb or not, I can make my own mind up. I really don't give two hoots whether the majority like smoked lamb. Being guided by majority tastes/buying habits seems a pretty poor strategy in a country where convenience food is king.

I was looking for a "how to" not a "why to" (or in your case why not...)

If you want to start a thread on what foods work with smoke fine, start one, this isn't it. And sorry making an argument based on the selling decisions of a small number of sites which I don't believe you have any personal contact with the owners of really isn't converting me to your view point.

Sorry if I've upset you, Robin.

Steve W

Not upset Steve, just not interested in taking the thread in the direction you want it to go.

RobinC wrote:Not upset Steve, just not interested in taking the thread in the direction you want it to go.

Okay. Just to repeat what a few people have said - that shoulder is probably better than leg, and to add that if you have a leg it's maybe nicest cooked on the barbecue by butterflying and using a mixed direct/indirect technique.

If you get a shoulder and cook it low and slow please keep posting, as I'm really interested in how that goes.

Apologies for taking your thread off topic, and good luck.

Steve W