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Found 5 results

  1. Good evening all, I'm going in for my first long cook on the weekend which is all very exciting. I'm doing a recipe from the excellent Berber & Q. However it says to cover the shoulder (bone in) in rub but makes no reference to preparing the meat in advance. Should I be trimming it of thick fat and sinews? Picture of the beauty below. Thoughts please.
  2. Brinkman

    Marinade or Rub

    Any of you guys and gals have a rub or marinade recipe for a leg of lamb that I think is going to be grilled, I may be tempted to smoke it if I can keep the memsahib out of the way long enough to get it on the smoker without her noticing! Though that does seem unlikely with her looking over my shoulder constantly!?
  3. Spicy Mongolian Lamb Ingridients 1 Breast Of Lamb For the marinade, 1 inch piece of ginger chopped2 Gloves of Garlic Chopped2 TBS Light Brown Sugar2 tsp Chinese Five Spice1/4 Cup of White Wine Rice Vinegar2 TBS Dark Soya Sauce Directions Mix the marinade ingredients together. Unroll the Breast Of Lamb, and place in a foil tray Pour over the Marinade, and massage in to the Lamb Place in the fridge for a minimum of two hours, over night is best Set your Smoker up for in direct cooking with your favorite wood and run at 105'C Place the foil container on to the smoker and cook for around six hours. I did not cover the lamb with foil, as I wanted to get some crispy bits. Remove from the smoker, cover with foil and allow to rest for 30 minutes. Remove from the foil tray and keep the juices. Pull the meat from the membranes that run between the layers of meat. You can separate the fat from the juices and mix the juice back in to the meat. One Lamb Breast Roll Little bit disappointed when it was unrolled, it was in 3 pieces. Covered in the marinade ready for the fridge. On the smoker Cooking nicely. Removed from the juices. Lamb pulled from the membrane. Back to The Smokin Monkey Cook Book
  4. Butterflied Leg Of Lamb Ingridients 1 Leg Of Lamb Marinade Zest of 1/2 Lemon 1 Tsp Coriander Seeds 1 Tsp Fennel Seeds 1 TSP Chopped Garlic 1 Tsp Salt 5 Whole Black Pepper Corns 2 Sprigs of Rosemary Chopped Enough Olive Oil to bind Marinate Directions Using a sharp knife, remove the bone from the Leg Of Lamb. Remove any excess fat and sinuses. Add all ingredients except Rosemary and Olive oil, to a Pestle & Mortar and grind to make a paste. Add the Rosemary and Olive Oil and mix in. Apply marinade to Lamb and massage all over. Cover and refrigerate over night. Set smoker up for indirect cooking, set to run around 125'C with your favorite wood. This is a personal preference, I cook my Lamb to well done and all the fatty parts are crispy, as I do not like chewy fat. Whole Leg Of lamb Bone removed Ingredients for the Marinade Marinade Marinade rubbed on to the lamb In the Smoker Crisping the fat over hot coals resting before carving ready to serve Back to The Smokin Monkey Cook Book
  5. Having had to have a clearout of one of my freezers last week after the door fell off (yep literally) I've decided I'm going to get myself prepared for the summer by stocking up on some pre-smoked (by me of course) meaty goodness. In the past I've had a lot of success with pulled pork , pulled lamb and brisket so i'll be doing some of each of those but I'm wondering if there's anything else that works well when smoked, portioned up, vacuum-packed and then frozen?
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