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Lamb Breast

Smokin' ToddSmokin' Todd Posts: 1,104
edited 8:25AM in EggHead Forum
My local market sells these cheap for such a large portion.
Anyone like to comment on best cooking method? My choice would be to smoke like chicken/turkey breast, with fresh rosemary.
Any tips/comments woould be appeciated!


  • Richard FlRichard Fl Posts: 8,283
    Try stuffing them and cooking indirect @350 for an hour or so depending on size.

    Here is a reciape that will adapt very nicely. Cut a pocket in the meat.

    Lamb, Leg, Boneless, Stuffed, Richard Fl

    1 3 1/2-5 Lbs Boneless Leg of Lamb
    5-6 Pieces Bacon
    Salt/Pepper to taste
    2-3 Twigs Fresh Rosemary
    1 Pkg Spinach
    Garlic, Minced
    Olice Oil
    Ricotta or Cottage Cheese
    Capicola sliced thinly
    Mango Chutney
    Pignole nuts
    2-4 Pieces Apple or Guava Wood for smoking
    1 cup Italian Salad Dressing
    4-6 Cloves Garlic, Whole
    1/3 cup Sweet or Red Onion, Diced
    1/3 cup Rosemary, Fresh Leaves
    1 Tbs Black Pepper, Fresh Ground
    1 pinch Sea Salt
    1/4 cup Balsamic Vinegar
    1 Lemon, Juice From
    Fresh Mint leaves, ( Optional )
    1/4 cup Soy Sauce, ( Optional )

    1 Insert several pieces of whole garlic into the exterior of the meat. Marinate the leg of lamb 4-6 hours in the refrigerator. Never more than 24 hours as the lemon juice will cook the meat and make it tough when cooked.
    2 Sauté the spinach with minced garlic in olive oil., drain and press liquid out.
    3 In the open pocket layer the various ingredients, cheese on bottom, pignole nuts, mango chutney, spinach, capicola.
    4 Tie with 4-5 pieces of butcher twine. Place in a "V" rack and layer the bacon on top. Add the rosemary twigs on top of the bacon.
    1 Get BGE set up indirect, plate setter legs up, drip pan, 350°F. Add smoking wood
    2 Cook for 1 1/2 -2 hours, looking for an internal temperature of 140°F
    3 Let rest 15-20 minutes as the temperature will creep up 5°F or so.
    1 Place all in blender and puree. Place meat in ziploc bag and marinate for 4-6 hours, overnight is OK but be careful after 12 hours as the lemon juice has a tendency to "COOK" the meat.
    2 This works well for lamb kabobs, legs, rack or shoulders and shanks.
    3 Soy sauce may be added for optional flavor.,
    4 If doing shanks, like to cut into 1 1/2-2 inch pieces as this tends to reduce the cooking time.
    5 Save the rosemary twigs for smoke!

    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Richard Fl, 2007/08/31
  • Smokin' ToddSmokin' Todd Posts: 1,104
    Thanx for that recipe.
    Though Im sure that would among the most delicious tastes, its a bit too much for me to do this evening.
    Im thinking maybe stuffing in simple premixed stuffing, then maybe injecting it with marinade, and smoke low and slow until done.
    Thoughts on that?
  • Richard FlRichard Fl Posts: 8,283
    I would think that low/slo might dry it out. Depends on how much fat. Veal has a lot of fat on the breast plate do not know about lamb breast.
  • Lamb breast? Is that like a brisket?
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