Breast of lamb

[JustinCouch]

So after we tried the lamb fillets other night I believe we're hooked on it so my wife brought home two racks of ribs of lamb called split breast of lamb I hope somebody out there and cook them before and can give me a heads up all the online write-ups on them said to use lemon juice and other seasonings so I used fresh squeezed lemon and regular spices such as onion powder garlic salt coarse salt ground pepper and a little bit of slap your mama

[CaptJack]

cook them high over the coals
at least 8"
to 135°
I just use a little Mrs.Dash

[bsooner75]

Dang Capt…I think you've done that before.


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[Russ]

That my friend is perfection. Did you see my pic on a French cut lamb rack a few days ago? Only difference was mine had a mustard crumb topping, yummo.

Russ

[JustinCouch]

Mine just look like a rack if ribs, not chops like in the above picture. I will cook them tomorrow and post results. PS I used some of my muscadine vine wood on my pork chops last night. It smelled and tasted great.

[Sailor Kenshin]

So after we tried the lamb fillets other night I believe we're hooked on it so my wife brought home two racks of ribs of lamb called split breast of lamb I hope somebody out there and cook them before and can give me a heads up all the online write-ups on them said to use lemon juice and other seasonings so I used fresh squeezed lemon and regular spices such as onion powder garlic salt coarse salt ground pepper and a little bit of slap your mama

Breast of lamb is completely different from chops, MIGHT need low-n-slow, I'll check....

Hope this helps.

[Russ]

Hi sailor, the pic you posted of the breast is what we call the flap, we used to feed to the dogs as its pretty fatty. The rack pictured above is what we call the mid loin chops or rack . It's where you would find fillet steak if it was a steer. Right next to the spine. When you cut through the spine you get 2 lots of mid loin chops, when the skin is peeled back to the bone it becomes a French cut rack.usuallycontaining 6 chops as in the pic I posted a week ago. These are in my opinion the juiciest pieces of lamb. The rack that is shown above is cooked to perfection. Slight pink and great colour.

Russ

[JustinCouch]

The lamb has been on for just shy of an hour and I have it smoking with the muscadine wood pictures to follow.

[JustinCouch]

Pic one

[JustinCouch]

should have listened to russ. not so good! very very fatty.

[CaptJack]

Justin, I get my lamb at Sam's
they sell 3 different cuts
they have the "frenched" loin chops like the pics i've already posted - $11#
then they sell the little lamb chops that we call "Juicy Lucys" - $8#
i grill the Juicy Lucys at a high searing temp, right over the coals



and then they sell boneless leg of lamb roasts that come in a net - $6#



I love all three, but the best deal, price per #lb is the roast
since Debbie doesn't like lamb, one of the things i do is to buy the roast
and then cut it up into individual servings, wrap the cuts and freeze them
then "roast" the cut piece at the higher 8" on my OldSmokey
the same way i cook the frenched loin chops



these are some thin lamb arm chops that i picked up at the grocery store
i also roast them high at 8" over the coals

[Russ]

Capt you are spoilt for choice, your first pic is as I said earlier mid loin cut, but together makes a rack. It's like a t bone, the wee bit one side is the fillet and the bigger bit on the other side is the porterhouse. You have the cooking down pat. Brilliant. My wife loves the tails of those chops, we leave the fatty bit on the end, it crisps up brilliantly. Your last pic is a lamb leg chop. Another nice piece marinaded. The price close to ours ats well. Capt if you love lamb you should give tandoori lamb cutlets a go. I can help you there.

Justin don't give up on the flap part of the meat, you can peel the fatty layer off easily, then slow cook it the Thai way. Google it. That's the best way I've had them.

End of lamb lesson today folks,lol

Russ

[OldUsedParts]

thank you Professor B-'a-'a-'a-'a-'a-'a-'a-'a-D

[Russ]

Couldn't help ya self huh? Lmao.

Russ

[Chris24]

The fat can be peeled of the lamb riblets but there is not much left behind. Its a cut that needs a low and slow approch and to keep moist.
I've cooked a few Lamb Shoulder Racks aka poor mans racks before. The eye is not the back strap as in the french rack but the neck fillet. It is not a common cut here in NZ.

Not a great photo but here are a few I done a while back.