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lamb shoulder

post #1 of 13
Thread Starter 

Normally I do lamb shoulder either  dutch oven or in the oven.Chicken stock,white wine,root veg,garlic,herbs.

Its a sunny winters day so I am going to do it in the MES. 

Just got to figure what I rub it with. Its about 2 .5 kg bone in.

post #2 of 13
Thread Starter 

Going with jerk rub,my version anyway.
Australian cricket team in West Indies ,next match in Kingston
post #3 of 13
That sounds great ! icon14.gif
post #4 of 13
I will be watching this.
post #5 of 13
Thread Starter 

Going in shortly.

The rub was on the fly but its about 4 cloves of garlic,thumb size bit of ginger,salt, good quality Malaysian curry powder,Baba's brand, 2 habaneros or similar ,zest & juice of 2 limes,thatch of thyme, 1/2 teaspoon all spice,veg oil.If I had more time I would added a red shallot & cilantro roots when I bashed garlic,ginger ,chilli in the mortar.

I know there are jerk recipes with more ingredients but its a public holiday monday here & shops are shut.

Good quality curry powder saves you a stack of time.

Baba's green packet is for meat,yellow packet for seafood.

AppleMark

Thats a photo of the full deal but with a more Asian twist,fresh turmeric,shallots,lime leaf,palm sugar.

Crap photo of Baba's  curry powder. Really great product.

post #6 of 13
Thread Starter 

Got the MES up & running. Apple & hickory in the mix. 3 hours the plan.
I found some old red shallots so I did a remix of curry powder,lime,chilli,some cilantro roots & brown sugar. Re rubbed it. Chilli is homegrown from Greenwell Point ,they are part of habaneros family but we're called Congo peppers which I think are originally from Barbados
post #7 of 13
Thread Starter 

3 hours at 130c ,just getting a little dark on the edges so it will finish in the oven while I cook sweet potato,fennel salad on the side.
Jerk is spot on but gee it's got some grunt. It has depth of flavour very aromatic,balanced but I have some leftover taziki that Linda made to cut back the heat.
post #8 of 13
Thread Starter 


Pretty special , got some sting in that jerk rub. Will have to drink more red wine.
post #9 of 13
Thread Starter 
grilling_smilie.gif
post #10 of 13

That looks great!  I love to eat lamb but don't cook it too often because my wife hates it.  Does it have enough fat into it that you could take it up to a high temperature to pull it?  Just curious because pulled lamb sounds delicious.

post #11 of 13
Thread Starter 
Quote:
Originally Posted by worktogthr View Post

That looks great!  I love to eat lamb but don't cook it too often because my wife hates it.  Does it have enough fat into it that you could take it up to a high temperature to pull it?  Just curious because pulled lamb sounds delicious.
Shoulder will pull IMO but I haven't tried it in the smoker.
Cooked in a Dutch oven,absolutely .
post #12 of 13
Quote:
Originally Posted by Moikel View Post

Shoulder will pull IMO but I haven't tried it in the smoker.
Cooked in a Dutch oven,absolutely .
Smoked to medium rare than finished in DO or slow cooker. Falls apart.
post #13 of 13
Quote:
Originally Posted by atomicsmoke View Post

Smoked to medium rare than finished in DO or slow cooker. Falls apart.
Quote:
Originally Posted by Moikel View Post

Shoulder will pull IMO but I haven't tried it in the smoker.
Cooked in a Dutch oven,absolutely .

Maybe smoker and than foiled like a butt? Might have to ask my butcher if he can get me a whole lamb shoulder
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