Lamb Shoulder Goodness

Discussion in 'Lamb' started by meateater, Dec 11, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    It's been a while since I've smoked some lamb. They had some on sale this week so I grabbed a shoulder.

    I've only cooked New Zealand lamb and this is USA lamb, curious to how it compares besides the accent.

    Here's my marinade / rub that I used. I've never used mustard in a rub so here's a first for me. No

    measurements just went by taste on this one. There's a tri tip in the pool along for the ride.

    Ok, I just smoked them and I'm a mustard convert as far as lamb goes so far, this was the best one I've

    smoked so far, I'm looking forward to mustard on the rest of the farm. I smoked them on the sparky with

    hickory chunks and apple chips to 160*. Sorry for the last pic, I was hungry and didn't pay attention to the camera.

    Olive oil
    Garlic powder
    Onion Powder
    Dried thyme
    Dried dill
    Dried rosemary
    Dried tarragon
    Course ground black pepper
    Inglehoffer creamy dill mustard
    Lemon juice

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  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    That looks delicious!
     
  3. tigerregis

    tigerregis Meat Mopper

    When I went to meat cutting school, one of our exercises was to bone two of them. Then placing one "thick" end on the thin end of the other one, roll and tie. I think this would be a great smoke because of the herbs one could put in the middle. This roast was made for seniors homes and helped to purchase the next batch of primals.
     
  4. chefrob

    chefrob Master of the Pit OTBS Member

    az
    love me some lamb..........looks good!
     
  5. thebarbequeen

    thebarbequeen Smoking Fanatic

    Great looking lamb!   Thanks for the view and the spice list.
     
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Nice job Meateater!

    Any body catch ya using old sparky?? [​IMG]

    Bear
     

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