I am going to cook some Lamb Ribs for a neighbor this weekend. Never done lamb before. I am planning on using Clint's recipe from the Tested Recipes section. My question is, do you cambro lamb?
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Not unless you're just trying to keep it warm for a while before serving (and a warm oven isn't available in the kitchen).Originally posted by jlazar View Post-
Agree on lamb ribs. They cook fast, so I see no need to keep cooking in the cambro. Just keep them warm until served. Lamb is best hot or cold. Lukewarm allows the fat to set up a little which is unpleasant. I will cambro a shoulder that I'm going to pull. -
HorseDoctor - I agree on big, meaty cuts like shoulder. I was just responding to the ribs question.
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These are going to be awesome. I am on a huge lamb kick right now. looking forward to some pictures!Comment
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Besides the lamb, I will also be cooking a pork butt and some baby backs. What about drippings from the pork onto the lamb or vice versa. Or would it be better to avoid. I am cooking the butt and baby backs in the Chubby but could put the lamb in the kettle if necessary.Comment
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Love some lamb. Send us some pics.Comment
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When y'all want to step up your lamb game, try this.
I use a salmuera of water, kosher salt, crushed garlic and fresh rosemary. Give it a spritz every 20-30 mins
Cook time: 2- 2 1/2 bottles of Malbec.
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