SmokeBarbecue
Smoked lamb breast
A fatty, cheap cut. Treat it like pork belly: smoke until a probe slides, then a hot finish.
Made it?
4 hr · 20 min hands-on · pull 195°F · rest 15 min
Ingredients
3.5 lb on the fire · ~1.9 lb to the table · 4 plates at 8 oz
- lamb breast3 1/2 lb
- kosher salt2 tsp
- black pepper2 tsp
- cumin1 tsp
Method
- 1
Rub. 250°F until 190–195°F and a probe slides, 3 hours-ish.
- 2
Hot grate or a 450°F oven 10 minutes to crisp the fat.
- 3
Rest 15. Slice between the rib bones. Riblets in this library are the trimmed version.
If you don’t have it
- lamb breast → lamb riblets. Keep the same pull. Leaner cooks faster and dries sooner.
- lamb breast → What you actually have, if it is the same muscle family. Ask for unrolled breast. The rolled roast version is a different, fattier loaf.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making blistered green beans.
When the meat rests. Dry beans, screaming pan, char, then garlic off the heat.
15 min
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min
- With this dish, try making watermelon-feta salad.
Ribs, chicken, lamb, a hot afternoon. Chunks, not balls. Salt the melon. Feta last.
10 min