Spicy Mongolia Lamb

Discussion in 'Lamb' started by smokin monkey, Dec 18, 2014.

  1. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Spicy Mongolian Lamb

    Been thinking about this one for some time.

    Lamb Breast, cut of meat that's fatty and little used, perfect for Low & Slow!?


    Little bit dissapointed that when opened out it was three pieces.

    Made a marinate up of the following

    1 inch piece of ginger chopped
    2 Gloves of Garlic Chopped
    2 TBS Light Brown Sugar
    2 tsp Chinese Five Spice
    1/4 Cup of White Wine Rice Vinegar
    2 TBS Dark Soya Sauce

    Mix all together and poor over Lamd and let it marinate in the fridge.


    Smokin Monkey �

    Back to The Smokin Monkey Cook Book http://www.smokingmeatforums.com/t/253497/the-smokin-monkey-cook-book
     
    Last edited: Oct 29, 2016
  2. SM

    It should be good!

    [​IMG]

    Happy smoken.

    David
     
  3. dingo007

    dingo007 Smoking Fanatic

    [​IMG].....I'm always looking for new ways to cook lamb breast...my local wally world always has it in stock. Low & Slow definitely works for lamb breast!
     
  4. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member


    We will see on Saturday

    Hi Dingo, any suggestions on Temperature & Time?

    Smokin Monkey
     
  5. dingo007

    dingo007 Smoking Fanatic

  6. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Thanks Dingo for the guidance. Was thinking down the same lines myself.

    Checked your smoke out, good looking Lamd. Will try the Moroccan version next!

    Smokin Monkey
     
  7. dingo007

    dingo007 Smoking Fanatic

    My pleasure.....just remember....it didn't happen without pics...
     
  8. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Lamb on the Smoker (Problems starting GMG again this morning!)

    Temperature set @ 225'F (105'C)


    Also on the Smoker is Traditional Pulled Pork & Tandoori Pulled Pork.


    Smokin Monkey �
     
  9. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Breast of Lamb 4 1/2 hours in,

    Raised Temperature 260'F (126'C)

    Not covering with foil, would like to get meat crispy!



    Smokin Monkey �
     
  10. dingo007

    dingo007 Smoking Fanatic

    [​IMG].....Nice!.....You're making me hungry!
     
  11. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Pulled Lamb Breast off smoker after 6 Hours.


    Covered in foil and rested to 30 minutes.

    Pulled the Lamd and removed the membrane/fat that sits in between the lays of meat.


    Nice and tasty spiced Lamb.

    Smokin Monkey �
     
    Last edited: Dec 20, 2014
    crazymoon likes this.
  12. dingo007

    dingo007 Smoking Fanatic

    Nice looking lamb.....I'll give this one a shot soon.
     
  13. I like lamb use to eat a lot of it when I was in Baku  Mostly Hibachi  style

    Gary
     
  14. moikel

    moikel Master of the Pit OTBS Member

    Great use of a cheap cut. Looks like it turned out really well.
     
  15. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi Dingo, give it a try, you may be surprised with the flavour.

    Hi Gary, they serve this in the Chinese Restuarants, reduce the sauce until it's thick and sticky.

    Hi Moikel, possibly the cheapest cut of lamb, but really tasty!

    Smokin Monkey �
     
  16. moikel

    moikel Master of the Pit OTBS Member

    Massively under rated cut of lamb.I can buy it cheap here, I like it marinated then grilled over charcoal.

    Down here its rolled & tied by old Aussie butchers.

    A lot of it got shipped to Pacific Islands, Tonga ,Samoa ,Fiji .May have something to do with the giant rugby players they produce[​IMG]
     
  17. welshrarebit

    welshrarebit Master of the Pit

    We use to serve Mongolian marinated lamb chops at work. Very tasty!!!

    Looks like it was delish...
     
  18. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    The lamb looks great ! good job !
     
    Last edited: Dec 21, 2014
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking meal! It's hard to find lamb where I live. Besides the butcher only one grocery store here stocks it all the time, and it's not cheap!
     
  20. Oy Yoy Yoy! Looks Great! Cheers! - Leah
     

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