I love braised lamb, slow cooked, pullable, meltingly delicious. The high fat content + all the connective tissue should lend lamb to smoking. However, each time I do it, I'm disappointed in the flavor results. Its as if smoke and lamb doesn't mix - which obviously cannot be the case. The lamb itself is usually spot on in terms of consistency.
So - ideas for sauces / rubs? I still need to try 'sunlite' from the main page.
As an aside, there is a restaurant / hole in the wall near me that does a pulled lamb sandwich which rivals anything I have ever eaten in sandwich form anywhere in the world - but its not smoked.
Thoughts?
Matt
So - ideas for sauces / rubs? I still need to try 'sunlite' from the main page.
As an aside, there is a restaurant / hole in the wall near me that does a pulled lamb sandwich which rivals anything I have ever eaten in sandwich form anywhere in the world - but its not smoked.
Thoughts?
Matt
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