Lamb pulled forequarter

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natej

Smoking Fanatic
Original poster
Mar 11, 2017
349
253
Victoria, Australia
Mornin all

Its been a weekend spent out back, those are always the best ones!

Cruised on down to the butcher and picked up a lamb forequarter for $4.80/lb and trimmed it up just to get rid of the hard fat, rubbed with EVOO salt n pepper, rosemary and thyme then into the fridge overnight wrapped up. Mainly i rub the night before for convenience, id rather not have to do it at 4 or 5 am but ive also noticed the flavor infuses alot more, thanks osmosis!

Smoking at 250 - 270 over hickory and briqs, will be done somewhere around 205

 
*making popcorn*

Yeah lamb fat seems to be the most difficult to wash off of utensils, etc. Hard stuff. Lordy I love lamb and rosemary, though. We have a really good Greek festival here in town and they have whole lambs on spits.

 
*making popcorn*

Yeah lamb fat seems to be the most difficult to wash off of utensils, etc. Hard stuff. Lordy I love lamb and rosemary, though. We have a really good Greek festival here in town and they have whole lambs on spits.


Oh wow! That looks amazing! Haha i agree lamb fat is a pain to deal with it coats your hands equally as well
 
Lamb chops are 8.99 a lb and a rack of ribs or a roast are 14 and up.
 
Oh that is quite pricey indeed.. our beef and pork is alot more expensive than the States. Here the animal is slaughtered alot earlier generally. If i want an oxen brisket at my butcher i have to order it in advance otherwise its all yearling
 
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Wow that looks incredible!

I would love to taste that!

Point to you & congrats on making the carousel!

Al
 
I don't understand, how did you make yourself wait two hours?

Looks great! Oh the pan drippings....

By telling myself and the lady its going to be worth the rest HAHA yes the foil jucies mixed back in make it AMAZING

Wow that looks incredible!

I would love to taste that!

Point to you & congrats on making the carousel!

Al

thankyou Sir!
 
looks great..

I am a big fan of adding fennel as a condiment when doing goat or lamb.    Just smash up the fennel seeds a little before you rub it on.
 
Great looking finale!
That pan with all the drippings is screaming to have sammiches dipped in it.
Congrats on making the carousel.

:points1:

Thankyou my friend!


That looks incredible!! I have got to try that!!!

Its well worth it, just cook the same as you would a butt

looks great..
I am a big fan of adding fennel as a condiment when doing goat or lamb.    Just smash up the fennel seeds a little before you rub it on.

Ill have to try that next time for sure, we love fennel aswell, the lady of the house makes a beautiful fennel slaw

Looks amazing! Need to pickup a lamb roast now!

Sent from my SM-G925W8 using Tapatalk

You wont regret it! For pulled use a shoulder
 
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