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Lamb breast
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ribnrun
Posts: 174
So I found this 2 pack of lamb breast at the supermarket. Anyone tried these before? I figured they look like ribs, so why not. They were inexpensive too.
Any suggestions for seasoning them? Not sure what direction to go. I have just about the whole dizzy pig catalog in my spice rack. I was also thinking of going the garlic route on it. Probably do each one different, since I'm not too sure what will come out best.
Any suggestions for seasoning them? Not sure what direction to go. I have just about the whole dizzy pig catalog in my spice rack. I was also thinking of going the garlic route on it. Probably do each one different, since I'm not too sure what will come out best.
Comments
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There was a guy at Toronto eggfest a couple if years ago thet did them. He went raised indirect at about 325* They were spectacular. I just came home with 4 three packs of shanks for around ten bucks a package.
Steve
Caledon, ON
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Do you remember what the flavor profile was like? I'm pretty confident I can get the, to cook tender, but I am worried about getting a good flavor.
Shank three packs for $10, sounds like a win. How do you prep those up? -
Season, sear and braise. I have used a tajine the last few times. Just damn good! I'm thawing these and going to sous vide tonight and grill tomorrow.
This guy was a high end butcher in Toronto and used his own lamb specific rub. I would say Dizzy Dust with added garlic, thyme and rosemary. The lamb flavour is pretty strong and just needs a compliment. Need to get on that soon but they are hard to find
Steve
Caledon, ON
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The DP RedEye is really tasty with lamb. I use that or my standby, olive oil, fresh chopped rosemary, garlic, s&p, and lemon. Both are excellent.George
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