Although lamb and goat are not mainstays of barbecue and especially Texas Barbecue, with lamb and goat being such important livestock species in Texas, we spend one of our lectures in ANSC 117, Texas Barbecue on these products. The products we focus on are crown rack roasts, rotisserie-roasted lamb legs, and smoked goat carcass for tacos. In addition, we cover the major primals and other cuts from lamb carcasses so that the students understand their terminology and use.

Eric talking about the rotisserie-roasted lamb legs

Lamb carcass cutout and terminology

Brogan prepared a lamb carcass wholesale cut display to show the students what the cuts are called and where are they are from. Ray used the display and a lamb carcass for the demonstration. The major wholesale cuts are the leg, loin, rack, and shoulder, and the minor cuts are the flank, breast, foreleg, and neck. Ray also showed the students the website from the American Lamb Council to see the cooking recommendations from this group.

Lamb carcass and wholesale cut demonstration

Lamb carcass wholesale cut demonstration

Ray showing where the lamb leg is located

Ray showing where the lamb loin is located on the carcass

Smoked goat carcass

Goat has been used in the past to make goat tacos. We have been preparing a spit-roasted goat in the past, but this process has taken too long and the meat in the interior of the legs has never been cooked enough for the meat to be shredded for tacos. This year, we decided to prepare the goat in the offset smoker. It turned out well, and we probably will be doing this more in the future. The goat was cooked until it reached 170°F internal temperature in the legs.

Eric talking about smoking the goat carcass

Checking the temperature of the goat carcass

Rotisserie-roasted lamb legs

We used boneless lamb legs with rosemary on the Weber Kettle Rotisserie. This product always is well received by the students. These legs were cooked until they reached 145°F internal temperature.

Rotisserie-roasted lamb legs

Crown rack lamb roasts

Making crown rack lamb roasts is a great way to have some wonderful lamb chops for a fancier meal. These crown racks were smoked until they reached 145°F internal temperature.

Eric describing the equipment used to prepare the lamb

Lamb racks smoked on the Weber Smokey Mountain Cooker Smoker

Red potatoes

We boiled red potatoes with a batch of them mashed and the other batch left fairly intact. Both were seasoned with salt, pepper, and lots of butter. These potato dishes matched well with the lamb.

Red potatoes, whole and mashed

Making goat tacos

We make goat tacos using pulled goat, tortillas, guacamole, pico de gallo, and cheese.

Shredding/pulling the goat

Pulling the smoked goat

Serving the lamb and goat

Steven serving the goat for goat tacos

Eric and Wade slicing lamb roasts

Grant and Kamry loading up on the lamb and goat

Crown rack of lamb slices

Enjoying the lamb and goat

Students enjoying the spread

Crown rack of lamb, rotisserie-roasted lamb leg, and smoked goat taco

Baklava

Part of Brogan’s family is Greek, and with the role that lamb plays in Greek dining, she thought it would be great to have baklava as dessert this week.

Brogan telling the students about baklava

Dishing out the baklava

Baklava

Brogan Horton

This is a family recipe from Brogan.

Prepare syrup

• 3 cups sugar
• 2 cups water
• 1 stick cinnamon
• Juice of 1/2 lemon and rind
• 1 cup honey

Ladle over baklava when baked

Prepare and mix

• 1 lb (4-1/2 cups) pecans
• 1/2 lb (2 cups) almonds
• 1 T cinnamon
• 1/3 T cloves
• 1/2 cup sugar

Cut filo dough

• Peel 2 sheets and found in half to make rectangle approximate 8″ x 10″
• Brush ends with melted butter
• Cover with nut mix and roll as tightly as possible
• Brush pan and entire roll with butter

Baked 375°F until golden brown (8-10 minutes). Place finished/baked baklava in glass/tin dish and ladle syrup over pastry roll.