I agree how bout some details on the lamb experiments.
My daughter wanted to entertain some of her uni class mates. And off course, I'm the designated cook.
I discussed with her what we should cook, and we came up with lamb ribs for a number of reasons. First and foremost was that it was different. Secondly, we all liked the flavour of lamb. And lastly, price was a huge factor. If I was to cook the same amount of pork ribs, (by weight) they would have cost me about $40. Beef ribs, $20. The lamb ribs cost me $13!
I found a recipe and followed it.
http://www.foodrepublic.com/2014/05/28/pitmaster-chris-lillys-smoked-lamb-ribs-recipe It included making a spicy rosemary and fig BBQ sauce. I cooked the ribs using the snake and rubbing them with the described herb paste. They were nice.....but not great. So I set about modifying the recipe to suit my needs. And also changing up the technique to give me more heat and a faster cook. This would help with rendering some of the copious fats of the ribs. I also trimmed off a bit of fat.
The second time, I again went hotter and trimmed a bit more fat off. And I also made the sauce less spicy. Believe it or not, my daughter complained that I had taken too much heat out. But guess what, I'm still the boss.
This worked out really well and was the best I had done.
On the day that her friends were to come around, I went nuts with the trimming of fat. And I even went a step further and cut of the brisket end so as to reduce the cartilage mass. BIG MISTAKE!
They turned out the driest and crustiest ribs I had EVER made!
I
AM going to do this again. And I
AM going to get them perfect! Lamb Ribs are now my 'Eleanor'!