British BBQ Society Forums

Does anyone have any experience of lamb breast on the BBQ? They do a lovely lamb breast at London's Pitt Cue restaurant but I'm struggling to find much information on Google about such dishes, except Owensboro Mutton BBQ, which I'll probably attempt this weekend if nothing else is forthcoming.

Does anyone have the Pitt Cue book, if so is there a lamb breast recipe in there?

Thanks

I've got the book at home, if i remember I'll look and let you know when I finish work tonight.

Unless anyone has the information readily available

Thanks for the offer, but whilst this message was waiting to be moderated I asked twitter and they came back and said no.

So I guess my question now is does anyone have any lamb breast recipes?

If not I'll give the Owensboro one mentioned above a go, which is basically a rub black pepper, sugar, garlic, allspice and Worcestershire sauce - which does sound pretty tasty.

Lamb breast is in the pit cue book. P173.

They use lamb rub, merguez sausage, dijon mustard and garlic cloves.

Take top layer of skin off, then debone.
Flatten out skin side down
Rub top with mustard and lamb rub.
Remove sausage from casing and spread over with the garlic
Roll up and tie like an arctic roll.
Rub remaining lamb rub on outside and cook with bbq set to 110c. Until internal temp hits 86-88c.

Paraphrased but you get the jist.

Cheers. Not sure if that sounds like the one I ate in the restaurant but sound great. There's a Moroccan shop near my house that makes their own merguez too.

The chef from Pitt Cue responded to my tweet with his email saying get in touch to talk lamb breast. So can see if they do multiple styles.

Just got given that book today! ...Will have to check it out as I love fatty lamb!!

It says its the one on the menu.
They chill after cooking, then grill it and serve with soured cream n capers.

They do love a multi stage cook in that place. When you eat there the waitress always say how things are cooked and I swear some dishes have seen the heat 3-4 times.

I've just given a rolled lamb breast a rub down with a totally non-Pitt Cue related Owensboro Mutton BBQ style rub (Worcestershire sauce, black pepper, brown sugar, salt and garlic - it smells fantastic) ready for cooking tomorrow. Think I'll steal the multiple cooking from Pitt Cue and cool it down before slicing and cooking Friday (I've got a pork shoulder to cook at the same time for Saturday).

I'll report back how it goes.

Sounds good... look forward to hearing about it (and photos!)

It ended up in the BBQ for 6 hours till the middle reached 87.



I had pulled pork this evening though so will slice and grill this for tomorrow's tea so tasting notes will have to wait till then. It smells good though.