First lamb ever w/ Q-View

Discussion in 'Lamb' started by lancep, Jul 8, 2016.

  1. lancep

    lancep Master of the Pit

    So I've been wanting to do some Kentucky style mutton since the first time I read about it. I still have yet to actually find mutton. I finally broke down and grabbed a lamb leg from Costco so let's smoke it! Now I know a lot of folks say medium rare but to be honest, after having quite a few lamb steaks overseas I can firmly say....... I don't like it! Medium rare that is. So, I'm going to smoke it more like a brisket or shoulder.

    Slathered with mustard and rubbed with salt and pepper overnight.

    And onto the smoker

    Got my mop all ready to go

    Mopped about an hour and half in. Not sure if I'm going to foil or not but I'll decide on that here in a few hours. Happy Friday
    disco likes this.
  2. lancep

    lancep Master of the Pit

    Here we are about 3-1/2 hrs in. IT sitting about 166-7 ish. I'll check it in an hour. If it's stalled, I'll wrap it, but if not I may just let it ride. Smells pretty good though
  3. lancep

    lancep Master of the Pit

    And...... We're done! Here's how it all shook out.

    Went ahead and foiled with 1/4 cup of mop. Here it is going into the foil.

    Pulled at 201, rested a few then sliced.

    And served w/ broccoli casserole and fried okra. Have a great weekend y'all
    bauchjw likes this.
  4. bauchjw

    bauchjw Master of the Pit

    Points for a unique smoke and awesome qview! I will have to try that! Great job!
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    It sure looks good!

    Have you cooked lamb that long before or was this an experiment?

    Was it tender & juicy?

  6. lancep

    lancep Master of the Pit

    Why thank you sir! Unique for sure!!
  7. lancep

    lancep Master of the Pit

    I have never cooked any lamb period. I have had lamb steak in Bahrain so I knew I didn't like it rare so I figured I would smoke it like a shoulder. Came out juicy and vey tender. Also, the black bbq mop was a perfect compliment to the meat. Wife and oldest daughter really liked. Personally, I've decided I just don't like lamb. Just a little too gamey for my taste. But now I at least know that I can cook it.
  8. I have to say I've picked up some lamb before at the local butcher shop but put it back, intimidation I guess. Don't want to screw up a more expensive cut of meat! Yours looks fantastic though. I might have to try your method out. Seemed to work well.
  9. bauchjw

    bauchjw Master of the Pit

    It is expensive and I ate a lot of it in the Middle East and Africa. I keep thinking about trying it here to see how I feel about it, but I'm with Lance. I don't know if I really like it enough to spend the money on it. However, this smoke looks pretty good and it would be fun to try something new!
  10. I think if you don't like lamb, you probably wouldn't like mutton.  I lived on an island that had sheep running wild on it.  Summer get togethers usually involved roasting one on an open fire.  We tried to take yearlings, but they still had a strong flavor.  When I moved off and went back to eating store bought lamb, I found it almost had no flavor, so mutton might not be for you.  I agree about the rare lamb thing, I smoke mine to medium, with no pink left, around 160*.  Good looking meal, keep on smokin'.
    Last edited: Jul 9, 2016
  11. lancep

    lancep Master of the Pit

    I think you're absolutely right Jasper. I'm happy with the way it came out and the mrs and the teenager like it. I, however, think I'll stick to cows.
  12. moikel

    moikel Master of the Pit OTBS Member

    If you can get shanks try a slow braise ,they should be cheap & you can't overcook them.

    I have a couple of shank recipes in nose to tail.
  13. sauced

    sauced Master of the Pit

    Try to get American Lamb.......very, very little game taste, but it costs more than the Austrailian Lamb.
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Holey Kow....   I'm hoping American breeders aren't ruining lamb like they did pork....    Maybe they are breeding it to satisfy folks whom don't like the flavor of "REAL" lamb.....
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Welcome to the new lamb...tastes like chicken.
    Last edited: Jul 11, 2016
    daveomak likes this.
  16. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

  17. moikel

    moikel Master of the Pit OTBS Member

    They ruined pork here but old breeds are making a comeback.Costs way more but its much tastier meat.

    Lamb is more about age & where its feeding.Just my opinion of course.

    We have moved towards bigger style of meat producing sheep with little wool value.The Dorper the best example,they look like wooly barrels on legs.Before them the old school meat sheep were Dorset,Corriedales ,Border Leicesters.I can't remember the name of the breeds but the whole cheese industry in Spain,France & Italy has breeds of sheep that are very tasty lambsBloody ugly to look at but they make some great cheese Brebis just for starters.

    There will be an uproar if the taste gets dumbed down.

    Price war between the big supermarkets over leg of lamb ,just to get you in the door of course.I think its down to $8 a kg.

    This post is making me hungry & its lunch time!
  18. Looked good to me! 

    I have never smoke a Lamb leg, but thinking of trying it when I get my Birthday present.

    A trick I learned from my Dad, if ya don't like the Game taste, Soak it in Milk for a day rinse and Pat dry. Removes a lot of that Gaminess.
  19. lancep

    lancep Master of the Pit

    My brother in law taught me to soak venison in ice water, but didn't even think about it. For $5 a pound though, I'd just as soon get a brisket.
  20. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Lovely lamb, Lance! I'd love that.



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