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Lamb Breast AKA Lamb Ribs In My House

RyanStl
RyanStl Posts: 1,050
edited November 2020 in EggHead Forum
I've pictured a bunch of typical cooks with intent to post, but never really got around to it.  I did something this weekend because after pork butt, pork ribs, brisket, rinse and repeat every weekend I wanted to mix things up.  This is the second time I've cooked lamb breasts.  To me they are basically ribs, but they are fatty for sure.  Delicious for sure, and served with butternut squash, roated potatoes, and yellow rice.

Cook started at 250 and gradually allowed to 300 degrees.

Got the Rub on. Except for Salt, Pepper, and Oil everything is equal parts.  The oil is mixed with spices and used as a rub:


Got it on the XL (250):


After 2 hrs added butternut squash (at 300 by now):


4 hour point, which I then wrapped in a serving pan:


Pulled afer hour 6:


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