Followed the heat and cook time, made up a simple rub with rosemary, thyme, parsley, olive oil and garlic came out absolutely perfect. Used hickory blocks for smoke. Lamb was juicy, full of flavour and not bloody.
Finally found the cook that I was looking for, and I'd like to thank you for that. Other videos leave wayy to much fat for the way I wanted to present the rack. Great job and super helpful video!! Subbed with noties on!
Hi mate, thanks for the sub! It’s a bought rub, not one of mine, so going off the label, it just says salt, brown sugar and herbs. Look for Jackalope Trading Co - they’ve got great rubs!
@@SmokingHotConfessions I wouldn’t say “much” because not everyone in the family likes lamb. When I do cook it, I prefer the grill over indoor cooking. Always happy to learn new methods!
Hi mate, each to their own, but here's something to think about. www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/#:~:text=Rare%2060%C2%B0C,well%20done%2070%C2%B0C
Followed the heat and cook time, made up a simple rub with rosemary, thyme, parsley, olive oil and garlic came out absolutely perfect. Used hickory blocks for smoke. Lamb was juicy, full of flavour and not bloody.
Sounds delicious mate. Love your work!
How hot was he running the smoker?
I run it at 275F mate.
Finally found the cook that I was looking for, and I'd like to thank you for that. Other videos leave wayy to much fat for the way I wanted to present the rack. Great job and super helpful video!! Subbed with noties on!
@@greeneagle5 Cheers mate. Glad you liked it. Let me know if there’s anything else you’d like to see.
The gamey flavour of lamb is what I like the most. And have done since I was a kid
Me too. Have you tried goat? It’s similar but less fatty.
Great stuff mate! Can you tell what's in the rub? What kind of wood did you use? Thanks - a new subscriber
Hi mate, thanks for the sub! It’s a bought rub, not one of mine, so going off the label, it just says salt, brown sugar and herbs. Look for Jackalope Trading Co - they’ve got great rubs!
Does the fat cap not render down? Just curious if there is a good reason to remove it
To a certain extent, yes, but not all the way. Removing the fat cap eliminates the fat and allows the spice rub to bind directly with the meat.
Great video. What wood chips do you use for lamb? Do you find the different types actually make any difference whatsoever?
Thanks mate. I prefer Iron bark as the main fuel and something with deep colour for flavour, like plumb or cherry.
Great video bud, fair play from Ireland 🇮🇪
Cheers mate. Glad you liked it. Do you eat much lamb in Ireland?
Lamb is fantastic my friend, way underrated 🔥🔥👍
I agree. I’m hoping to eat more of it.
No binder for the rub?
You can if you want, but personally I prefer to go a little bit slower and let the natural juices of the meat act as a binder.
How long does lamb take to smoke
Like any other protein, it depends on which protein, the size of the cut, and the temperature of the smoker.
Yes! So much yum!
God you liked it!
Dribblin so good wifey asked if you have a food van
No I dont, but I could strap a small BBQ to do some of these on the back of the KLR!!!
@@SmokingHotConfessions I'll book you for next ride
Great video, subscribed.
Thanks mate. Glad you liked it. Do you eat much lamb?
@@SmokingHotConfessions I wouldn’t say “much” because not everyone in the family likes lamb. When I do cook it, I prefer the grill over indoor cooking. Always happy to learn new methods!
Amazing vid! Sub'd.
Thanks for the sub!
Crazy work trimming all that fat off. Its the best part
65 degrees celcius is nowhere to medium rare for a rack of lamb. Rather 52 degrees
Hi mate, each to their own, but here's something to think about.
www.australianlamb.com.au/cooking/essential-techniques/how-to-tell-when-your-lamb-is-done/#:~:text=Rare%2060%C2%B0C,well%20done%2070%C2%B0C
I'm not trimming fat😅
Up to you mate. Some people like it, others don’t.
The fat is what provides that gamey flavor.
Yep, so if you like that flavour, leave it. If you don’t, trim as much off as possible.
Fat is the best part when rendered
Can’t argue with that!