Author Topic: Greek Style Lamb Fatty  (Read 3917 times)

JeffroTull

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Greek Style Lamb Fatty
« on: August 20, 2017, 12:15:23 PM »
Put together a Greek style ground lamb fatty this weekend. Turned out pretty good.

-3 lbs ground lamb
     Seasoned with lemon juice, dried mint, ground cloves, minced garlic, dried oregano, coarse ground black pepper, dill, seasoned salt, paprika, chili powder, and some leftover muffuletta. Pretty much eyeballed the seasonings.

Rolled out the seasoned lamb and covered it with feta, fresh baby spinach leaves and sun-dried tomatoes.

Rolled it up pinwheel-style.

Applied requisite bacon weave.

Smoked at 225 with pecan chips for about 4hrs, internal temp of 165.

Pics below.

Jimeo

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Re: Greek Style Lamb Fatty
« Reply #1 on: August 20, 2017, 01:28:09 PM »
That looks good!  I haven't tried a fatty yet and the idea a using lamb instead of sausage sounds good to me.  Thanks for the post and pictures!! Love the inspirational ideas...
Jim in Marietta Georgia
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Durangosmoker

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Re: Greek Style Lamb Fatty
« Reply #2 on: August 20, 2017, 02:44:23 PM »
Great idea! What did you think of the end result?
Eric in New York's Hudson Valley, unless I can get out to Durango.
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Pork Belly

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Re: Greek Style Lamb Fatty
« Reply #3 on: August 20, 2017, 03:53:03 PM »
I was into it until I saw 165, you cooked all the pink out of it. Personally I like lamb medium, I would have quit at 135 and let it carry over. I hope you enjoyed it, good ingredients.
Brian - Michigan-NRA Life Member
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TexasSMK

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Re: Greek Style Lamb Fatty
« Reply #4 on: August 18, 2018, 09:52:35 AM »
That looks incredible! Thanks JefroTull
Dale from NE Texas--USMC Retired--Living in Havre de Grace, Maryland.  SE#2 with Auber

TX Gent

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Re: Greek Style Lamb Fatty
« Reply #5 on: August 21, 2018, 02:28:33 PM »
Looking good!

Curious if 4hrs/165 made it on the dry side in retrospect?  Also appears the bacon is sugar cured and maybe slightly overdone (black cure line) due to the higher cook temp/time. All in all a great forum presentation ... thank you Jeff
John ... Smokin #2  South of "Hells' Half Acre" and along ol' Deer Creek