lamb shoulder

moikel · Jun 7, 2015

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.

moikel · Jun 7, 2015

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moikel
Jun 7, 2015

Going with jerk rub,my version anyway.
Australian cricket team in West Indies ,next match in Kingston

Rafter H BBQ · Jun 7, 2015

That sounds great ! Thumbs Up

pc farmer · Jun 7, 2015

I will be watching this.

moikel · Jun 8, 2015

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.

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moikel
Jun 8, 2015

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moikel
Jun 8, 2015

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.

moikel · Jun 8, 2015

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moikel
Jun 8, 2015

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

moikel · Jun 8, 2015

image.jpg

moikel
Jun 8, 2015

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.

moikel · Jun 8, 2015

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moikel
Jun 8, 2015

image.jpg

moikel
Jun 8, 2015

Pretty special , got some sting in that jerk rub. Will have to drink more red wine.

moikel · Jun 8, 2015

:grilling_smilie:

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moikel
Jun 8, 2015

worktogthr · Jun 8, 2015

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.

moikel · Jun 8, 2015

worktogthr said:
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 .

atomicsmoke · Jun 8, 2015

Moikel said:
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.

worktogthr · Jun 8, 2015

atomicsmoke said:
Smoked to medium rare than finished in DO or slow cooker. Falls apart.

Moikel said:
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

lamb shoulder

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