quote:Originally posted by AndyJ:
So I picked up some lamb breast the other day, it was on sale so I figured why not. Opened it up and it's a strange looking piece of meat. A search on the forum lead to a post that said it's not like lamb ribs and that it's very fatty.
Well, it does have ribs and yep, very fatty looking. Some of the ribs have hardly any meat on them. I'm thinking rub it and go low and slow for maybe 4 hours or so at 250? Maybe apple or peach wood?
Anyone have any ideas?
I tried them once. Used hickory. Very tasty, but too much fat. Won't try them again.