Hot Smoked Lamb Neck Chimichurri

Name: Lammhals Chimichurri Heißgeräuchert
Total time: 6 h
Ingredients: 15 g Getrocknete Petersilie; 10 g Getrockneter Oregano; 8 g Knoblauchgranulat; 18 g Meersalz; 6 g Schwarzer Pfeffer, grob gemahlen; 4 g Chiliflocken; 20 ml Olivenöl

SmokingLambHot SmokingMedium6-8 hrs88-92 °C120-135 °CCherry + Apple

Lamb neck is rubbed with an aromatic chimichurri spice blend of parsley, oregano and garlic, then slowly hot smoked. The collagen in the neck melts over the long cooking time, resulting in a juicy, tender outcome. Cherry wood gives the lamb a fruity smoke note that perfectly complements the fresh herb blend.

Ingredients(for 1 kg)

Dried Parsley15 g

Dried Oregano10 g

Garlic Granules8 g

Sea Salt18 g

Black Pepper, coarsely ground6 g

Chili Flakes4 g

Olive Oil20 ml

Instructions

Preparation

2 hours

Mix all dry ingredients and stir with olive oil to form a paste. Rub the lamb neck evenly all over and marinate covered in the refrigerator.

Preheating

30 minutes

Preheat the smoker to 120-135 °C. Soak cherry and apple wood chips and place on the coals.

Smoking

6-8 hours

Smoke the lamb neck over indirect heat until a core temperature of 88-92 °C is reached. Add new wood chips every 90 minutes.

Resting

30 minutes

Wrap the meat in butcher paper and let it rest at room temperature for 30 minutes before slicing or pulling.

Pro Tip

Wrap the lamb neck in butcher paper after reaching core temperature and let it rest for 30 minutes – this keeps the meat juices optimally retained.

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