Graeme... in London wrote:

> I've got to back Louis up on this. I've never smoked lamb personally, but
> did attend a New Years Eve party put on by a Norwegian friend a few years
> ago. Smoked Lamb was served just before midnight, which seemed to be a
> Norwegian custom, and I can honestly say that it was vile. The fat had not
> rendered and every mouthful left a clawing fatty residue that was not at all
> pleasant.
>
> Don't smoke it is my advice.

I think what you had was just poorly cooked. There's nothing about a lower
temperature smoking process that would make it come out that way. It
does sound horrible. It was probably a bad cut, poorly prepped, cooked
incorrectly.

- Start with a good cut
- Trim excess fat, especially hard fat (known as "fell")
- Sear it first
- Smoke at 250 F

Now as soon as those habaneros come out of the smoker I'm going
to put in a load of lamb shoulder.

--
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