I think most people think of Lamb as the word for meat from a sheep (I know I did), but as opposed pork or beef (which is a generic term afaik) lamb is specific to the age of the animal. I'm the US, lamb is less than 2 y.o. but in the rest of the world lamb is under 1 year old, hogget between 1 and 2, and mutton being over 2 y.o.
Last year we had to butcher our ram who was about 3 y.o. Alright, to the "meat" of it.
Two full racks and 2 small racks from near the sternum.
Seasoned with salt, pepper, garlic powder and paprika. Wasn't sure how the kettle smoking would go, this was my first time using as a smoker, so included paprika for color.
I don't know how I thought this would with out space wise... But they didn't fit. Ended up stacking them in the kettle on the indirect side. Ran the kettle about 325 on the lid the whole time. Fogo lump with a stick of mystery wood buried in the coals for smoke. Temp control was a breeze once I stopped adjusting the bottom vent backwards...
Meat didn't go on till 3:30, so the family needed a snack plate. Home made brie (in the wrong shape), Brandywine tomato, and some mystery stone fruit from our tree.
Collard greens from the garden. Cabbage worms are killing me, but no aphids so I'll take it.
Once the meat seized up, the stacking worked pretty well, the ribs supported each other and allowed airflow. Threw on the potatoes.
Wrapped about 3 hours in. Cooked an additional 45 minutes around 350 then rested for 15 minutes.
Served with the potatoes and collard greens.
The ribs could have used an extra hour. Mutton needs allot more time to cook, but rewards with much more connective tissue and flavor for the patient. The smoke flavor was perfect. This was a pseudo test to see if I'm interested in trying out a barrel cooker, and I am for sure! As I was planning my re-heat strategy for the inevitable pile of tough ribs left at the end of dinner, I looked up to piles of bones on the kids plates and over 2/3 of the ribs eaten, so they weren't TERRIBLE, lol. This was supposed to be 2 meals worth!
Thanks for looking.
Last year we had to butcher our ram who was about 3 y.o. Alright, to the "meat" of it.
Two full racks and 2 small racks from near the sternum.
Seasoned with salt, pepper, garlic powder and paprika. Wasn't sure how the kettle smoking would go, this was my first time using as a smoker, so included paprika for color.
I don't know how I thought this would with out space wise... But they didn't fit. Ended up stacking them in the kettle on the indirect side. Ran the kettle about 325 on the lid the whole time. Fogo lump with a stick of mystery wood buried in the coals for smoke. Temp control was a breeze once I stopped adjusting the bottom vent backwards...
Meat didn't go on till 3:30, so the family needed a snack plate. Home made brie (in the wrong shape), Brandywine tomato, and some mystery stone fruit from our tree.
Collard greens from the garden. Cabbage worms are killing me, but no aphids so I'll take it.
Once the meat seized up, the stacking worked pretty well, the ribs supported each other and allowed airflow. Threw on the potatoes.
Wrapped about 3 hours in. Cooked an additional 45 minutes around 350 then rested for 15 minutes.
Served with the potatoes and collard greens.
The ribs could have used an extra hour. Mutton needs allot more time to cook, but rewards with much more connective tissue and flavor for the patient. The smoke flavor was perfect. This was a pseudo test to see if I'm interested in trying out a barrel cooker, and I am for sure! As I was planning my re-heat strategy for the inevitable pile of tough ribs left at the end of dinner, I looked up to piles of bones on the kids plates and over 2/3 of the ribs eaten, so they weren't TERRIBLE, lol. This was supposed to be 2 meals worth!
Thanks for looking.
, I've done those a few times, we always called them Denver ribs
