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. Lamb carcass cutout and terminology Brogan prepared a lamb carcass… Read More →