Our freezers are FULL! And that makes me so happy. I know this is a blessing to have the opportunity to raise the animals that ultimately go into our freezers.
Tonight, we are having lamb shoulder steaks. YUM!
Let’s get started… first start with thawed steaks.
Season the meat. We have really enjoyed using this blend from the American Lamb Board. It is a blend of rosemary, mint, mustard seed, garlic and salt.
Throw on the smoker.
Getting on my soap box for a minute!!!! Get a smoker. We eat a large variety of meat… beef, lamb, pork, chicken, pheasant, turkey, deer, elk, etc. and EVERYTHING is amazing on a smoker. They are worth the investment. We will never go back! Ok, now on to the cooking.
We cook our lamb steaks and chops to an internal temperature of 135°. Once this temperature has been reached on the smoker, we pull them and let them rest for 10 minutes or so before we cut into them.
Enjoy!
It is so easy! This is such a great meal.
We are serving our lamb steaks with mashed sweet potatoes and roasted garlic cauliflower.
Krous Family Farms 