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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2013, 11:48 AM   #1
jhuyser
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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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Unread 03-28-2013, 12:33 PM   #2
El Ropo
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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.
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Unread 03-28-2013, 12:49 PM   #3
BobM
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Here is a couple of lamb rib cooks I did:
http://www.bbq-brethren.com/forum/sh...57#post2274657
http://www.bbq-brethren.com/forum/sh...d.php?t=151197

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

Good luck
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Unread 03-28-2013, 11:09 PM   #4
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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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