Suckling Lamb on the XL

My good friend & compadre Pepe invited me to his ranch for lunch yesterday. He breeds Dorper sheep a result of crossing the Horned Dorset with the Blackhead Persian sheep, a meat sheep suitable to the more arid regions of the country.








Sooooo yes you guessed it right, we had suckling lamb (27 days) for lunch, sorry Rebecca :laugh: fired the XL & first, tossed some Portobellos with EVOO, diced stems, sun dried tomatoes,balsamic vinegar, manchego cheese & taragon.



Then rubbed the lamb, just with salt, pepper & garlic and on to searing at 600* about 90 sec.per side & reserved





I took advantage of the high temp to sear some 1.5" Angus certified rib eyes about 2 min per side & reserved.





Rubbed the lamb with EVOO, garlic, S & P, fresh orégano and rosemary from the garden, butter, Lea & Perrins Worcestershire sauce, lemon, bread crumbs, fetta cheese & basted with red wine, Imelda has been with Pepe's family forever, here she is helping with the lamb preparation.





Shut the vents & lowered the temp to 300*-350*, added Molly's Merlot smoking chips & put the cazuela with the lamb on. Pulled at 135* internal





Put the rib eyes back on & pulled at 135* internal as well





It was edible.... :woohoo: a great time with good friends, here saying hello to Mexico's president Vicente Fox (2000-2006)



The sunset..............



..............& Live Oak trees



Have a great week end