Okay, so, I tried cooking a lamb breast plate the other day. I’ve heard a lot about it, and I found this cut at the butcher, looking all good and fatty. I thought, “Why not give it a shot?”
First thing I did was to get my smoker ready. I set it to 250�F. I like to keep things low and slow, you know? While the smoker was heating up, I prepared the lamb.
I found some advice online saying to choose a good quality lamb breast plate. Mine looked pretty decent, with a nice layer of fat. I grabbed my kitchen knife and trimmed off a bit of the excess fat, just a little, ’cause you need some fat for flavor.
Next, I seasoned the lamb. I just used some salt, pepper, and a bit of garlic powder. Nothing too fancy, I wanted the lamb flavor to really shine. After seasoning, I put the lamb breast plate in the smoker.
I let it smoke for a few hours, about 4 or 5. The waiting was tough because it smelled so good! Every now and then, I checked the internal temperature with my meat thermometer. I was aiming for something around 190-200�F for that tender, fall-apart goodness.
While the lamb was doing its thing in the smoker, I got some sides ready. I roasted some potatoes and carrots in the oven. Just tossed them with some olive oil, salt, and pepper. Simple but tasty, right?
Once the lamb hit the right temperature, I took it out of the smoker and let it rest for about 20 minutes. Then, it was time to slice and serve. The meat was so tender and juicy. It really fell apart, just like I wanted.
Here’s what I used:
- Lamb breast plate
- Salt
- Pepper
- Garlic powder
- Potatoes
- Carrots
- Olive oil
I served the lamb with the roasted veggies, and it was a hit! My family loved it. Even my picky eater kid went for seconds. I think this might become a regular thing in our house. It was that good!
So, if you ever see a lamb breast plate and you’re wondering what to do with it, give this a try. It’s a bit of a wait, but trust me, it’s worth it.
Happy cooking, folks!
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