Smoking lamb
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20-09-2013, 04:15 PM
RE: Smoking lamb
(20-09-2013 11:06 AM)Filox Wrote:  
(20-09-2013 10:34 AM)Chas Wrote:  If you find pork 'blank', you're doing it wrong. Yes

That's my point. You need to do stuff to make it good, tasty and juicy. Lamb comes like that naturally. You can just sprinkle some salt over it and roast it or grill it, without doing anything special. It will always be special by itself.

No, I mean you are using the wrong cut or cooking it wrong.

Pork loin, a little salt and pepper, roast at 350°F/175°C until fat is crackling brown (about 15 min/lb). Pure heaven.

Yes, it is more subtle than lamb or beef.

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20-09-2013, 04:30 PM
RE: Smoking lamb
And I agree, but lamb has no wrong cuts... Pork does.

P.S.

I love the neck part.

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14-11-2013, 07:01 AM
RE: Smoking lamb
2 of my favorite food groups

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Is it common for all countries to love lamb with mint sauce, I'm drolling thinking about it.

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