Smoked some lamb breast today. Only had lamb a few times before and have never cooked it so this was a learning experience.
Started with a packaged lamb breast which comes in two pieces that look like a slab of baby backs sitting on a slab of spares. On the first one I mixed up a concoction that consisted of about 1/3 cup of EVOO, 1 Tbsp Rosemary, 1 Tbsp minced garlic from a jar, 1 Tbsp granulated garlic, 1 tsp cracked black pepper. I slathered it all over and let it marinate in a bag for a couple of hours. On the second one I simply rubbed it with Cavender's Greek seasoning and drizzled with a little EVOO.
Didn't take any pics beforehand, but I snapped this one about 1.5 hours in.
Went 3 hours with apple and cherry wood running between 225 - 240. Foiled and went 2 more hours at about 250. Removed from foil and bumped temp to 275. Fat was rendering out like it had a faucet and I started to worry about drying it out so I only went 30 minutes after the foil. This was a mistake because there was still a fair amount of unrendered fat when I sliced them and they were very greasy. Aside from that, they did come out very tender and had a good flavor. I definitely should have let more fat render out and I think they could have benefit from a quick sear on a hot grill after slicing. Definitely not my best Q, but was a good learning experience. Really liked the Rosemary, garlic, pepper and EVOO recipe, but think I should have sprinkled with some course sea salt too. The Cavender's was good too but was definitely second place in my book. I'll likely try this again another time now that I have a good idea what to expect.
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Shawn Wheaton
Missouri Waterfowl Association
Westside Chapter Chairman
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