I saw this in the store and it seemed like something I could smoke on the WSM. I'm not totally clear on if this is the same as a "rack of lamb" but with the bones cut close, or is it a different section? I also haven't been able to find any ideas online about how to smoke this thing whole. All the recipes I find are for individual chops.
Anyone have advice for me? Can I go low and slow until all this fat renders and the meat is 200ish like beef ribs, or is this a totally different thing? I'm open too cooking it whatever way is best, but I was hoping for whole on the smoker.
Thanks!
by numberThirtyOne
28 Comments
You can smoke it whole, but you should only take it to medium rare.
I’ve smoked legs of lamb before, have had great results. Here’s my recommendations:
1. You may want to trim the fat cap a bit. Kinda hard to see in the photos, but you want about 1/3 inch max.
2. Use apple or cherry wood
3. Smoke at 225F, until the center of the roast reaches about 145F.
4. Once done wrap in alum foil and put inside an empty cooler lined with blankets of towels. Let it rest at least 30 min before cutting. (Alternatively you can just hold in the cooler for several hours, if you’re not ready to serve it until later.)
Yum yum yum!
$8? Damn that’s cheap.
You can smoke anything whole if you’re brave enough.
Loin from any animal should be cooked hot and fast. A whole lamb loin roasted to medium rare would be amazing. Smoking that low and slow strikes me the same a putting a prime rib in a crock pot before work and expecting a juicy steak when you get home.
if you can dodge a wrench, you can dodge a ball.
do you have a smoker?
If you can eat it, you can smoke it
Usually loins are cooked rare to med depending on the animal (pork vs beef vs lamb etc). Its a lean cut so would be dry and stringy if smoked through. I like to do those on the kettle instead and cook them hot.
Yeah. I’m not much of a butchery expert. I see large bones and a large fat cap and it seems like barbeque to me. Never really smoked anything that was meant to be kept at medium rare. Must be why all the recipes called for separating the chops first.
I’ve cold smoked with very good results. After the smoke, cook hot and fast.
Personally I’d put some real low temp smoke on it for a little bit then roast it to medium rare.
I prefer roasted with a pistachio crust for mine. I think if you use a light flavored wood maybe but personally i think its too delicate cut and flavor for hot smoke. Thats just like my opinion tho, man.
Where are you getting US lamb for $1.99/lb?? That had to be a typo on their part. $19.99 feels more typical for American lamb based on usual market pricing. Great find! And personally, I’d give it some smoke until 130/135° with a hard sear after
Feel like this should be 19.99 a lb, not 1.99…
Go back and buy them all. Then look into lamb lollipops, sear them on the grill for like no more than a minute per side, and get them in a nice dipping sauce. Mint jelly is big, I like an Herby sitch like a chimi. Not that you need one .
I once had a pistachio crusted rack o lamb roasted. Delish.
Dry lamb is a slight against God.
You could do an hour per pound with a meat thermometer to see where you want it to finish.
But it can be done.
Cold smoke then sear over charcoal
Is it meat? Then in the smoker it goes.
Smoke em if ya got em brah
I don’t think I would smoke loin. Lots of potential risk in having it dry out. It’s better to roast it. If you really want that smoke flavor though, I would pull it out of the smoker early, before it fully cooked. Then you can roast, grill, or broil to finish it off.
You would want to saw the bones as if you were cutting chops before you smoke or roast it. Just enough so you can cut into portions afterwards, and sized like chops, so around an inch or a bit thicker. I would also trim the fat down to a reasonable thickness and marinate or dry brine it.
I have the butchers cut like that for me when I roast loin racks. If I had to do it at home myself, it would either be with a hacksaw or a sawsall (preferably with a stainless steel blade). Otherwise it’s going to be a difficult piece to carve in a reasonable manner. The trouble is worth it though. One of my favorite ways to eat lamb.
Maybe a slow low smoke to desired temp (rare) then brush with mustard and roll in herbs, melted butter and bread crumbs and crisp up the outside to finish the last 10 minutes in a hot oven or grill. Whatever you do, hope you enjoy it.
Buddy, you can smoke anything.
You’d have to have a big pipe i guess
Jesus christ I’d pay that for 2 chops here in aus!
IMO, lamb doesn’t taste great with too much smoke, and it will take the smoke flavor pretty quickly.
Also the fat won’t render well if you smoke for too long and you’ll end up overshooting on temp. (Lamb gets tougher past 130)
When I do it, I’ll smoke low at 180 for about 20-30 minutes and crank it to 450 so it gets a bit of char on top and bottom. I prefer rarer lamb, so I’ll pull at around 120 and wrap in foil and rest.
But comparing prices for meats, it seems like everyone is sleeping on the value of lamb, definitely worth experimenting with and figuring out how to make it to your taste.
Well, I absolutely love the taste of both lamb and goat. My experience with smoking lamb is that the smoke overtakes the flavor of the lamb and it ends up tasting like beef.
For my money, roasting in an oven with garlic cloves inserted in small cut pockets all over the surface of the leg is the best thing for lamb.
Goat, which has a similar flavor profile, is incredible in a Jamaican curry. Somehow it enhances the “goatiness” of it.
But both seem to be overpowered by smoking and even just BBQiing. YMMV
These are little lamb T-bone steaks. I wouldn’t smoke them. Possibly reverse sear but that’s it.
Also, that is crazy cheap. In Australia where we love lamb, those chops are around $30/kg
Heck yeah. You can smoke dat!