I wonder if they make Lamb Rub ?? !!!
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I’m wondering if this meat can be smoked successfully, given it’s apparently enjoyed best rare. I’ll bet your looking that up right now SD
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Don’t want to brag 
maybe sort of 
but I have it sometimes twice a week.
Lamb roast is the bomb it gets drooling face x 3 
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Not ideal to smoke…at this rate lamb will need its own tread like when I bombard the place with Tim Tams 
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AHA…that was YOU! I never did go to the beginning of that thread to see who the culprit was!
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Thanks. It was and got an, officially better than mine compliment. From my brother.
And before we knew it it was gone.
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Best medium rare. Older animals produce tougher meat and like @marsh8 said almost like goat. Although thin cuts isn’t bad the older the animal.
If you want to smoke it. I believe anything can be smoked ,but I’ll however prefere a light smoke with Oak or Hickory. The meat is already a bit sweet and rich.
Here by us that’s the go to for braai’s and everyday cooking. I’m more a beef person but,
Sorry @marsh8 don’t mean to advise over you.
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Just never spent any time around people who smoked their meat’s, to even become interested in it…alway’s on the gas grill. Back in my younger years there was alway’s a party with plenty of food’s cooking on the grill, but the only thing getting ‘smoked’ were all of us drinking alcohol!
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All good! I’m sure you right…“anything can be smoked” never thought of doing it with lamb.
Is there more to this than just a South African name for barbecue? Reading about it now but there’s only so much google can tell. 
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Ok where I’m from, BBQ we call smoking even if we don’t add extra smoke.
Braai is an open grill normally ,but can also be closed off to allow the meat to smoke a bit. Then there’s what I like to do pushing all the heat,fire and Coals to the side and then braai the meat. I sometimes with bigger meat pieces or whole birds make a ring of coals because I take the heat away from under it.When I do it this way I add wood chips, staves or sawdust to add extra smoke and normally leave the grill open. Sometimes I close it off halfway just to get the smoke to contain the smoke a bit.
There’s many other ways to braai. I also like to flame grill sometimes. Many people have different styles but, braai’ing is a weekly things around these parts. Some people even braai every or every other day.
When I braai hot coals I mostly clean the meat. Place in a bag and freeze it separately. Then when it’s time to braai I rinse it and place it on the grill. The steam cook it from the inside out while it gets nice and crispy from the outside in and flip it every few seconds to minutes depending on the heat.
There are many ways to braai and everyone has a trick up their sleeves.
The Weber and other kettle braai’s Have their place along with other braai’s. There’s drums and half drums used as smokers along with fridge casings(home made )
We also have a national holiday for it called national braai day(Heritage day)
Although the term has a more broader meaning to us. We use it to describe cooking on the electrick stove as well or sometimes to explain setting we cooked in the oven. Then we’ll say I braaied it on the stove. The general consensus is however is cooking over fire or coals.
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This was Friday night. My one man braai.
We normally have family braai’s, birthday braai’s, visiting braai’s, relaxing braai’s , weekend braai’s.you name it we have a braai for the occasion.
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No need to bore this group of BBQers with too many photos. I did a couple of pork butts this weekend. One I did the same way I’ve done for years…mustard slather and Bad Byron’s Butt Rub. The other, ahem @SessionDrummer , I did nekkid. Just kosher salt and course black pepper. Both were cooked at 245F till reaching internal temp of 165F, then wrapped in foil till 203F.
I have to say, the naked turned out awesome. Not quite the bark production of the other rub, but once I pulled it you couldn’t tell much difference there between the two. Flavor-wise, fantastic with just salt and pepper. I did end up mixing both once they were pulled and taste-tested. So I’m thinking my days of spending bank trying every rub out there may be coming to a close.
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You make it to South Carolina, give me a holler. I’ll change your life.
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You can count on it…ty 
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As I age,I’m finding less is more, in many aspect’s of life…well, except my flavor inventory
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Nicely done on the nekkid !!!
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Awesome description, I would definitely be down for braai!
It’s all about the tips and tricks! I’ve got some just from your short post. 
If I didn’t live in a unit now it would be fire time, sounds like my sort of cooking.
Anyway off to the butcher. See what looks good for tonight’s dinner
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I can relate. Last te we moved I made sure it was ground floor.
Still the washing lines are next to the flat so I mostly do my thing on weekends.
PS forgot to mention “Spitbraai”. That’s where the whole lamb gets braai’d over a rotisserie. Famous at functions and family get togethers.
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