Slow Smoked Lamb

Our Spring born lambs are up to the 60-80 pound weight range and ready to slaughter.  I had a couple of lambs to deliver to the processer for clients and took one for us.  We decided to have fresh lamb ribs and steaks on the smoker yesterday.  They were simply coated with a salt, pepper, garlic and allspice rub and slow smoked over cured live oak coals.  What a fantastic supper we had of smoked lamb and stewed garden squash with onions, fresh from my uncle’s garden.  Sitting on the veranda eating and watching the view of the ranch was one of the highlights of our day.  I hope your evening was just as enjoyable, Wild Ed

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