Lamb Rack

All Meats Including BEEF, PORK, LAMB & GAME
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Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Lamb Rack

Post by Macca33 »

Hi Guys,

I just bought a lamb rack. It has a fairly thick layer of fat on top and was just wondering if I should trim some of it off or leave it as is?
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Gumb

Re: Lamb Rack

Post by Gumb »

Leave it on and trim after cooking.
Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Lamb Rack

Post by Macca33 »

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.
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Gumb

Re: Lamb Rack

Post by Gumb »

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.
Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Lamb Rack

Post by Macca33 »

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?
Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Muppet
Posts: 405
Joined: Thu Oct 02, 2014 4:50 pm
Location: Wild West

Lamb Rack

Post by Muppet »

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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Gumb

Re: Lamb Rack

Post by Gumb »

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?
Plenty I would think. A bit of direct as Muppet suggests would do it no harm either.
magste
Posts: 600
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Location: Perth, WA
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Lamb Rack

Post by magste »

Id do it low temp indirect until internal temp is about 56C then a quick sear on high heat
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Tasmaniac65
Posts: 453
Joined: Wed Oct 13, 2010 10:07 pm
Location: "The Shire" Sydney

Re: Lamb Rack

Post by Tasmaniac65 »

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! :D
StoneX
Posts: 240
Joined: Thu Nov 07, 2013 11:33 am
Location: Mornington Peninsula

Re: Lamb Rack

Post by StoneX »

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.
Macca33
Posts: 59
Joined: Thu Aug 28, 2014 1:36 pm
Location: Sydney

Re: Lamb Rack

Post by Macca33 »

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.

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Hark Gas Smoker, Weber Kettle, Mini Spit, Cheap Gasser
Gumb

Re: Lamb Rack

Post by Gumb »

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 !
Tasmaniac65
Posts: 453
Joined: Wed Oct 13, 2010 10:07 pm
Location: "The Shire" Sydney

Re: Lamb Rack

Post by Tasmaniac65 »

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
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