Lamb Rack
Re: Lamb Rack
Thanks Gumb, will let you know how it goes.
It is just an Aldi one, saw it for $20 a kilo so thought I would give it a shot.
We love lamb cutlets but have never done a rack before.
It is just an Aldi one, saw it for $20 a kilo so thought I would give it a shot.
We love lamb cutlets but have never done a rack before.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Re: Lamb Rack
I'm not sure what you are cooking it on but if I was doing it in the kamado I'd be aiming for a pit temp of around 150-160c. They won't take too long.
Re: Lamb Rack
Cheers mate, was think I might just do it on the old weber, could do it in the gas smoker if that would be better?
Maybe about 2/3 of a chimney in the weber indirect?
Maybe about 2/3 of a chimney in the weber indirect?
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Lamb Rack
I did a few lamb rumps the other day, started fat down direct to render the fat a bit then finished fat side up indirect, came out great
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Sent from my iPhone using Tapatalk
Baby steps...
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Current Weaponry - Saffire Kamado, Treager Junior, Outdoorchef 57, Performer 46, 'Fooseball' Grill, Hibachi
Re: Lamb Rack
Plenty I would think. A bit of direct as Muppet suggests would do it no harm either.Macca33 wrote:Cheers mate, was think I might just do it on the old weber, could do it in the gas smoker if that would be better?
Maybe about 2/3 of a chimney in the weber indirect?
Lamb Rack
Id do it low temp indirect until internal temp is about 56C then a quick sear on high heat
Magnus
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A Q, a Keg & a Kettle
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A Q, a Keg & a Kettle
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- Posts: 453
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- Location: "The Shire" Sydney
Re: Lamb Rack
I am with magste Low and slow to temp then off for a while then finish with full heat sear fat cap down.
As Con used to say "Beeeaaauuutifuuulll maaaaaate!
As Con used to say "Beeeaaauuutifuuulll maaaaaate!
Re: Lamb Rack
How'd it go Macca? What'd you end up doing?
I came on here to ask exactly the same thing about a rack I bought... I bought a Flinders Island saltgrass rack with a thick cap and want to get the most out of it.
I came on here to ask exactly the same thing about a rack I bought... I bought a Flinders Island saltgrass rack with a thick cap and want to get the most out of it.
Re: Lamb Rack
Well the actual meat was delicious but it took some time to get to it after cutting off all of the fat!
I used half a chimney of heat beads and took it off at about 52c I think, and then put it fat side down over the beads for a few minutes, maybe it needed some more time over the direct heat.
Let it rest for about 10 mins and then cut it up.
I used half a chimney of heat beads and took it off at about 52c I think, and then put it fat side down over the beads for a few minutes, maybe it needed some more time over the direct heat.
Let it rest for about 10 mins and then cut it up.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Re: Lamb Rack
Looks good. There's certainly a lot of fat in those cuts and I doubt you could do much to it but the meat portions look delicious !
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- Posts: 453
- Joined: Wed Oct 13, 2010 10:07 pm
- Location: "The Shire" Sydney
Re: Lamb Rack
Wow that is a serious Fat Cap on that rack, if doing again I would certainly remove as much as you don't feel comfortable eating
Coop
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