BBQ Butcher
« Butchering Lamb »

Welcome Guest. Please Login or Register.
Dec 20, 2009, 4:01am

[Home] [Help] [Search] [Login] [Register]



BBQ Butcher :: General :: Lamb :: Butchering Lamb
   [Search This Thread][Send Topic To Friend] [Print]
AuthorTopic: Butchering Lamb (Read 920 times)
roberts
New Member
*
member is offline





Joined: Mar 2008
Posts: 2
Butchering Lamb
« Thread Started on Mar 4, 2008, 8:13am »
I have butchered many 1 year old lambs. I now have access to lambs about 4 months old at a price I can't refuse. I don't have any way to keep them to grow older. How do I cook a small lamb. If I can.
« Last Edit: Mar 4, 2008, 8:14am by roberts »Link to Post - Back to Top  IP: Logged
BBQ Butcher
Administrator
*****
member is offline

[avatar]


[homepage]

Joined: Jun 2005
Gender: Male
Posts: 1,541
Location: Ft. Myers, Fl
Re: Butchering Lamb
« Reply #1 on Mar 4, 2008, 8:23am »

Quote:
I have butchered many 1 year old lambs. I now have access to lambs about 4 months old at a price I can't refuse. I don't have any way to keep them to grow older. How do I cook a small lamb. If I can.


I would suggest splitting in two, or in quarters, season and cook in the grill, on a spit or in the oven. Even the Shoulder pieces should be relatively tender with a lamb this small/young.
Link to Post - Back to Top  IP: Logged
Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole

roberts
New Member
*
member is offline





Joined: Mar 2008
Posts: 2
Re: Butchering Lamb
« Reply #2 on Mar 4, 2008, 9:39am »
Wth my family, and friends it would be best if I quartered it. I quess what I was asking is lamb this age worth eating. I would cook it in a moist low temp cooker until it falls apart, maybe with a little apple, and hickory smoke. I'm thinking about 8 to 12 hours. With just enough smoke to enhance the flavor, and not over power it. Sea salt, chopped garlic, and fresh ground black peper. I don't care for rosemary. A friend of ours cooks with so much rosemary, and thyme I can't stand it.
« Last Edit: Mar 4, 2008, 9:50am by roberts »Link to Post - Back to Top  IP: Logged
BBQ Butcher
Administrator
*****
member is offline

[avatar]


[homepage]

Joined: Jun 2005
Gender: Male
Posts: 1,541
Location: Ft. Myers, Fl
Re: Butchering Lamb
« Reply #3 on Mar 4, 2008, 9:52am »

Quote:
Wth my family, and friends it would be best if I quartered it. I quess what I was asking is lamb this age worth eating. I would cook it in a moist low temp cooker until it falls apart, maybe with a little apple, and hickory smoke. I'm thinking about 8 to 12 hours. With just enough smoke to enhance the flavor, and not over power it


I would say "YES", it worth eating. Small, probably not much yield, but the meat should be great. Your cooking method sounds fine. However, with the lamb being that young and tender, you may not need to do a low and slow with it. The worse thing that could happen is that you might have to bone the meat out and grind it for burgers, loaves, etc, or chunks for kabobs and stews.
Link to Post - Back to Top  IP: Logged
Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"Culture is what your butcher would have if he were a surgeon."
Mary Pettibone Poole

   [Search This Thread][Send Topic To Friend] [Print]

Google
Webaskabutcher.proboards.com
Click Here To Make This Board Ad-Free