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  1. mdboatbum

    Lamb ribs and chicken thighs

    Went to Wally World the other day and saw what appeared to be little tiny baby back ribs. Upon closer inspection, the package was called "Lamb Breast". I'd had this before, but without the ribs attached. I figured it'd be a good candidate for a dip in the sous vide jacuzzi. Started off at...
  2. CigarLlama

    Ribeyes, Fatty, & Rack of Lamb

    So I didn't exactly know where this was supposed to go given that I think each item has its own category on this site. Tonight I meal-prepped for the week with an assortment of items. It was my first time cooking lamb of any sort, & my second time cooking a fatty. I have become rather familiar...
  3. P

    Where do you get your lamb

    This is a topic that has driven me positively mad for a few years now. I live in SD. A land full of livestock. We have a great butcher shop in my small town. But they don't carry fresh cuts of lamb. They have to order it in frozen. Here's the irritating part. Right here in my area is one of...
  4. WaterRat

    Stuffed Lamb Leg

    Hey All, For Palm Sunday a friend invited me and several others to her place for dinner. She was doing a big ham so I decided to do something a bit different and definitely not pork. I was toying with a beef rib roast or bacon wrapped fillet but decided on a stuffed boneless leg of lamb. This...
  5. Preacher Man

    Leg of Lamb Score - Cooking Suggestions?

    I just got back from Albertson's and found a leg of lamb with a sale by date of today. So I went to the butcher counter and asked if it could be discounted like their other cuts of meat that had to be sold today. She slapped at 50% off sticker on that bad boy! Now I've got to figure out how...
  6. loosechangedru

    Lamb shoulderchops, 4 ways

    My local grocery started carrying lamb shoulder chops (sourced from New Zealand), and they go on sale for 2.99/lb! Great deal! But I wasn't sure how to cook them. Method #1: I tried smoking them at 225 to internal temperature of 110, then seared them for 90-120 seconds each side to bring them...
  7. Odie Oskarsson

    Hangikjot, icelandic smoked lamb (country lamb)

    So, i am a long time lurker and smoking enthusiast. I decided to become a member and post this not just for my information but it seems this is an underserved section of the smoking world. I am an Icelander living in America (for the past 38 years) and my family brings home traditional smoked...
  8. atomicsmoke

    Rack of lamb sous vide

    Not long ago i was rolling my eyes when hearing people talking about sous vide. Now i say "what else i can sous vide ?" So today i am trying a 3 bone rack of lamb. Aim for 130. Packed with Dead Sea salt and backyard rosemary.
  9. lav25

    Smoked shawarma: Here's the plan

    It's Friday night where I am, and I've got a 1.6kg boneless lamb shoulder that I'm planning on putting in on Sunday, wanted to post up my plan and see if anyone sees any holes in it. I found a recipe for shawarma a while ago and the spice mix looks good: 2 tsp black peppercorns 5 cloves ½ tsp...
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