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Are you a lamb eater?

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Post Wed Apr 02, 2014 5:40 pm
JuliaBBQB User avatar
medium-rare
medium-rare

Posts: 58
Lamb isn't the most popular meat in the U.S. (actually far from it), but it's common to see it on grills around the world. With both Easter and Passover coming up, Steven thought it was about time that lamb got its moment in the spotlight.

Read more about lamb and get five amazing recipes:
http://barbecuebible.com/2014/03/31/popularity-lamb/


Do you enjoy a nice leg or rack of lamb every now and then? We'd be interested to hear about how many of you actually include lamb on the menu.

Post Wed Apr 02, 2014 5:54 pm
CharredGriller User avatar
BBQ Deputy
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Posts: 5839
Location: Central Alberta, Canada
I include it on the menu whenever I can, and that's usually once or twice a month. Unfortunately, lamb can also be quite expensive in some areas, and mine is one of them (even though I live in a big lamb-producing area, no less).

My favorite, however, is similar to Steven's. Once a year I join a bunch of Greek restaurateurs for their Easter celebration, and we cook about 4-6 lamb on spits over charcoal. It's still my favorite way to cook lamb even though I've cooked it many different ways over the years.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Thu Apr 03, 2014 7:36 am
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Lamb is definitely my favorite meat. And there is no better way to cook it than over coals or open fire. I’m a Kabob addict, so that’s how I cook it most of the time, either in small chunks or minced (Kefta Kabobs). I like butterflied leg of lamb grilled directly over coals once in a while and I do enjoy lamb chops as well (rib &loin chops).
But for Easter, I definitely prefer the whole thing on the spit :D
Here is one I did a while back
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Post Thu Apr 03, 2014 7:45 am
sroach well done
well done

Posts: 1160
Location: Warrington, PA
I'm in full agreement, sneak it in when I can..

BBcue-Z, how do I get an invite to the next one you do... :bbq:
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Post Thu Apr 03, 2014 8:18 am
ScreamingChicken BBQ Deputy
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Posts: 7453
Location: Stoughton, WI
CharredGriller wrote:
Once a year I join a bunch of Greek restaurateurs for their Easter celebration, and we cook about 4-6 lamb on spits over charcoal. It's still my favorite way to cook lamb even though I've cooked it many different ways over the years.
Take your camera this year! :wink:

Z, I'm glad you're not sheepish when it comes to posting your lamb photos... :lol:

Post Thu Apr 03, 2014 3:51 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5374
Location: Damascus, Maryland
HA! I figured the mere mention of lamb would bring Z outta the woodwork!.

I'm also trying to rouse myself from a tooooo long winter of gloom and cold.

Somewhere on this site in the way back I posted a recipe for butterflied leg 'O lamb
that is always a hit even with non lamb fans.

I'll either dig up the post or repost the recipe.

The pics that Z posts never cease to inspire me.
(Bet there are no fire ant hills in you backyard, huh Z!)

-YB
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Post Thu Apr 03, 2014 3:56 pm
YardBurner BBQ Deputy
BBQ Deputy

Posts: 5374
Location: Damascus, Maryland
OK. Not mine but I gotta share this link to a prior lamb thread
just to share Z's recipe again.

viewtopic.php?f=2&t=794&hilit=lamb
Weber Summit E-470
Weber 22" MasterTouch
Performer One Touch
Traeger Lil Tex
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Post Sun Apr 06, 2014 5:16 pm
wacton medium
medium

Posts: 104
Location: Denver, CO
I'm doing lamb loin chops on the grill tonight. I've had lamb prepared in fancy restaurants all over North America but my favorite way to do it is just plain old salt and pepper, over charcoal. Unfortunately I'm at my sister's so will have to use a gas grill this time. :cry:

Post Mon Apr 07, 2014 10:21 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7453
Location: Stoughton, WI
I hope you made the best of it...everything turn out OK?

Post Tue Apr 08, 2014 4:07 pm
LGHail rare
rare

Posts: 14
Location: Pearl Mississippi
The only reason I don't eat more lamb is the price.
As far a flavor goes it is hard to beat a spit roasted leg of lamb.
Daniel

Grilling is great, it gives me an excuse to play with fire.

Post Wed Apr 09, 2014 12:33 pm
Trollby well done
well done

Posts: 1301
Location: MadCity, WI

Love lamb and I have my family hooked on it too.

My wife only had it a few times before she met me, We normally eat lamb about once a month. It is not as easy to get good lamb in WI unless you buy one or have a butcher that carries it.

I find most will get if you ask, but since don't sell much they don't stock

I love getting a whole lamb and get the scrap pieces to make Kabobs, also I have been making and eating Lamb burgers way before it was as popular this now

Post Thu Apr 10, 2014 8:52 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7453
Location: Stoughton, WI
Trollby, it's a bit of a drive from Madison but Pinn-Oak Ridge Farms just east of Richmond is a good source of lamb. Any store-bought lamb labeled "Wisconsin Lamb" comes from there and they make a point of processing only younger, smaller animals so that the meat has a mild flavor.

The TV show Wisconsin Foodie featured Pinn-Oak about a year and a half ago.

Post Fri Apr 11, 2014 10:09 am
Trollby well done
well done

Posts: 1301
Location: MadCity, WI

They list "Jacobson Brothers" as a location to get thier meat, but both listed are on West side, I have one of their stores less than 1 mile from my front door on North-side. Maybe see if they can have some brought over to this store by calling and place order

Post Tue Apr 22, 2014 12:46 pm
scorched_porch User avatar
well done
well done

Posts: 392
Location: Redwood City, California

I love lamb! 10,000,000 coyotes can't be wrong. I usually mix ground lamb with ground chuck for fat and flavor in my Lule Kebab. I love a nicely butterflied grilled leg of lamb and shoulder chops as well.
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