British BBQ Society Forums

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

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.

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.

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!

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.

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

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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Oh and the no chemicals in halal meat is a myth

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robgunby wrote: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

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.