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Old 03-28-2013, 11:48 AM   #1
On the road to being a farker
Join Date: 01-14-13
Location: Oskaloosa, IA
Default Lamb Spares

Anyone smoke lamb spares? anytime temp info? what do you use for rub ect ect.. Also anyone no where i could get them in iowa? preferably around the Des Moines area or south east iowa?
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Old 03-28-2013, 12:33 PM   #2
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

Around here the stores are calling them lamb breasts. I've cooked them once, and they turned out real fatty. Probably my fault, as I've never cooked them before. Next time I try, I'll treat them more like beef ribs and make sure to cook them till ALL of the fat gets rendered out.

The flavor was fine, but the fat has a very rich almost gamey flavor, which was a slight turn off for me. I love a nice lamb chop (or 5), but these breasts could of been cooked for at least an hour longer to melt more of that fat away.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

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Old 03-28-2013, 12:49 PM   #3
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Join Date: 02-16-12
Location: Long Island, NY

Here is a couple of lamb rib cooks I did:

The first cook, they were not rendered properly. The second cook they were great!

Good luck
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Thanks from:--->
Old 03-28-2013, 11:09 PM   #4
is One Chatty Farker
Join Date: 01-16-12
Location: Winfield, IL

Thank for the info BobM. One of my local groceries normally carries these for $2.29/lb. I'm going to give them a try (again.)
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