Whole Lamb

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boarcephus bbq team

Original poster
Feb 27, 2007
Hey everyone, Sorry I have been off line for awhile but I am back with another question. I have a whole lamb about 60 lbs dressed. any suggestions. I was thinking 4 hours at 300 degrees with garlic oil, rosemary and maybe some other spices rubbed in and basted every hour or so. Any help would be apppreciated.

Sounds like your seasoning and temps. are pretty close to right. I would maybe consider bumping down to 275° and use 300° as an upper limit to help keep it good and moist. I also have a mustard sauce that I have used w/ lamb and enjoy. It is from the Legends of Texas Barbecue Cook Book. It is as follows:

Mustard Sauce for Lamb

½ C. Dijon Mustard
½ C. apple juice
2/3 C. molasses
2 tsp. salt
1 tsp. crushed garlic
1 tsp. ground black pepper

Combine all ingredients in a saucepan and stir over low heat until well combined. Serve immediately, or store in the fridge in a sealed container for up to 3 weeks. Reheat before serving.

This recipe makes about 2 cups of mustard sauce. Hope you give it a try and enjoy it!
Geez! I feel like a piker with a little ol' 3# breat of lamb that my bride bought for me 'because it was cvheap"! Couldn't find a recipe so I scored the fat side, rubbed it with my usual pork rib stuff, grilled it about 3 minutes a side to get the juices flowing, then put it on the 'hot' end of my Brinkman smokebox for an hour until the skin got crispy. Then I moved it to the smoke end for 2 more hours. Absolutely delishjus, and I'm not a real lamb fan! I'll do this one again. Kept it at about 250 when smoking. Anybody have any experience with these 'fatbacks'? I sure like the crispy outside layer - I'm sure it's great for my colesteral count!

Brinkman horizontal smoker - 40" smokebox. 18" firebox w/ baffle
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