Have you tried pulled lamb racks? Get yourself some lamb ribs and add a decent amount of rub on them and leave overnight in the fridge. Get you smoker ready (anything fruit wood with these is great) and smoke and roast at 120C for a couple of hours - actually the longer you leave at that temp cooking the more tender it will be. These where left in the GMG Pellet Grill for 6 hours and they where still juicy (thanks to the fatty rendering bits). Note the use of an inverted roast rack - quite handy as only 4 racks can be laid flat on the grill, but putting the lamb ribs in the roast rack you can save 1/2 of the area for something else. Once done, we like to scrape the fatty areas off, pull out any elastic internal bits as well as cartilage, then of course pull the meat off the bones.
Posted on: Tue, 13 Jan 2015 02:23:57 +0000
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