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Originally Posted by dadof3illinois
That lamb looks nice!!! What internal temp do you cook it too?
I had never cooked lamb before so I bought one from a local farmer and had it processed. Now I'm a big fan!!!! Cooks kind of like beef to me but has a nice hint of that wild game "liver" flavor. My youngest (6 yr old daughter) loves the chops cooked on the grill.
I havent tried to smoke any of it yet but I want to smoke the shanks soon!
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Temp? No idea.
There's not enough meat in any one spot to get a good thermo reading, I go by time, looks and how it tears when I tug on it. For the way these ribs are trimmed, I'm looking probably about 4 hours cook time running at the low 200-220 range. Again, based on the trimming, these will pull back about 1/2 to 3/4 of an inch on the bones. Like pork, they will tear slightly rough, with some resistance and not quite come clean from the bone.
It actually was Luke (tuxpuff) who turned me on to smoking lamb breasts aka denver ribs (the lower cut of the ribcage) about a year ago.
I'm not sure about lamb shanks on the smoker, I'm thinking they are too lean and might dry out. Not every cut of meat works on a smoker. Personally, I'd go with a leg of lamb instead, marinade it and then smoke it.
