lamb breast plate

[normanaj]

I've done a lot of lamb in my time but this is an unfamiliar cut to me.

 

[mr_whipple]

Isn't breast plate another term for the ribs of lamb?

 

[normanaj]

Isn't breast plate another term for the ribs of lamb?

That's what I was wondering.Gonna search it out on the interweb.

Just searched it and so it is ribs.Next question is are they done the same as beef ribs?

 

[chopsaw]

Lamb Breast...

...or lamb ribs or lamb spare ribs were on sale at Aldi this week and I haven't done them since this thread. Last time I grilled them on indirect heat, but decided to try them smoked this time. So here we go... A couple of packs of these from Aldi, 2 racks in each pack. It is Australian...

www.smokingmeatforums.com

 

[normanaj]

Lamb Breast...

...or lamb ribs or lamb spare ribs were on sale at Aldi this week and I haven't done them since this thread. Last time I grilled them on indirect heat, but decided to try them smoked this time. So here we go... A couple of packs of these from Aldi, 2 racks in each pack. It is Australian...

www.smokingmeatforums.com

Right down to the same exact brand!

Thanks Rich!

Be doing those next Saturday weather permitting.Be the first smoke I've done in quite some time.

 

[chopsaw]

Looks like you saw that thread when he posted , but sometimes a refresher helps .
I fired up the kettle 3 times in the last 10 days . Been awhile for me too . Thank goodness for cooler weather .
Post it up when you get it smoked .

 

[thirdeye]

The lamb breast I can buy are two-piece, and have a rack section and a belly or sternum section.

 

[JLeonard]

Hmm… I may have to search out my Aldi. Those look mighty Good.

Jim

 

[DougE]

I really intended on giving the lamb breast plate a go, but my Aldi didn't have any in the case the last time they advertised them (maybe a couple months back?).

 

[normanaj]

Not happening this weekend.Heavy rain both days...again.

 

[normanaj]

Finally no rain so today is the day!

Read up on the thread that @GonnaSmoke posted about doing these.I'll post up results later.

 

[DougE]

I happened upon a lamb breast plate at Aldi last week but got a cold straight from the pits of hell the day after I got it (wasn't the covid since I tested negative, but some rough stuff whatever it is) so I haven't done anything with it yet. I'll do something with it this week or freeze it.

 

[normanaj]

So I ended up doing these.Spiced with fresh mint,rosemary,basil,thyme and minced garlic.

They went into the MES with a tube of apple and hickory dust and the Auber was set at 270.The ribs were in for 4 hours and then removed and rested while Jane made mashed potatoes and lamb gravy and steamed some asparagus.

The ribs went onto the Q slathered with a butter garlic "sauce" for a few minutes on each side.

Overall not bad but I think I could do better next time.

 

[JLeonard]

Looks pretty good.

Jim

 

[chopsaw]

Sounds good Norm . Thanks for the follow up . I like that spice profile .

rosemary,basil,thyme

I have all that growing fresh . Nice to go cut what you need .

 

[gmc2003]

Looks really good from here Norm.

Point for sure
Chris

 

[normanaj]

Had to edit the set temp.270 is the correct set temp.

 

[Nefarious]

What about it was not how you intended. I love lamb and this looks right up my alley. I intend to do this next time we have a no rain spell.

 

[normanaj]

What about it was not how you intended. I love lamb and this looks right up my alley. I intend to do this next time we have a no rain spell.

I really like to have some bite to my ribs. These were not fall off the bone by any means but they were "softer" than I like.

 

[DougE]

Having never done a lamb breast plate, I looked around a bit and I'm seeing cook times more in the 2 hour range.