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Lambapalooza
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GrillSgt
Posts: 2,507
My lamb came in today. Awesome looking stuff. Polypay Suffolk cross. I bought these as part of a herd in late spring. I got a 112 lber and bought half of the runt at 78 lbs. They dressed really close to half their body weight, so I got 88 lbs of lamb. 19 ground lamb 1 1/3lb each
4 lamb shank
13 shoulder chops
14 rib chops
16 loin chops
2 rack Denver cut ribs. Awesome looking
3 neck slices
8 leg steak
1 heart
1 liver
Im not familiar with a leg steak, any suggestions. First thought was a reverse sear but I don’t know if it’s tender enough for that.
Comments
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Awesome! Have you tasted any of this before? When I got my first lamb in the spring, the flavor was incredible. It was like a new animal and I could not have been happier.
You have a lot of ground lamb. Do I see a gyro post coming soon?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Thanks. I’ve had his lamb but this is a new breed to him and us.
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Damn! That looks terrific. I love lamb. Have fun with that.Virginia Beach, VA
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Thank you. It took me a lot of years but finally got the wife eating lamb, loves it now.
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The Silence of the Lambs. Just kidding, my family raised sheep for a few years. Definitely try mousaka when you have about 4 hours to spare.
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I posted a few weeks ago that I want to do my wife’s mousaka on the egg. She makes a killer version. I’ll post it when I do.
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SWMBO makes moussaka frequently. Delicious.______________________________________________I love lamp..
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Have you egged it?
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No. We put a thick layer of feta custard on top, i'm not sure it would improve from SWMBO's perspective.______________________________________________I love lamp..
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Very, very nice. I've not heard of lamb leg steaks, but I imagine it wouldn't hurt to sous vide and then grill them, if possible.It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
this forum is horrible, im making mousaka this weekend. i think i still have a bottle of retsina to boot from last time. what are the ouzo meatballs called that go with it
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Awesome haul! Looking forward to the future posts. I would make some gyros for sure!
LBGE
AL -
Leg steaks. Never had them before. Tasty. I had a request to post my cooks. I haven’t been because most of my cooks are on the kettle. The lamb was on the plate about 40-45 minutes after putting lighter to chimney. Oven fried sweets with sriracha sauce and kale with pear accompany. Probably about 5 degrees over my sweet spot but suited the wife better. Bulleit with a splash also
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My wife 100% greek make them they are calledfishlessman said:this forum is horrible, im making mousaka this weekend. i think i still have a bottle of retsina to boot from last time. what are the ouzo meatballs called that go with itKeftedes
I Have a good suggestion for desert: loukoumades
https://www.allrecipes.com/recipe/212392/loukoumades/
Of course was it down with greek water:
Thanks for reading
Chicago, IL BGE XL BGE Mini Webber Charcoal / Elmhurst, IL -
I just looked at the picture.
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