lamb shoulder

Discussion in 'Lamb' started by power, Aug 28, 2013.

  1. 2nd cook in the WSM. did a lamb shoulder, rub was garlic, oregano, rosemary & lemon! sat on 140F for 12 hours[​IMG][​IMG][​IMG][​IMG][​IMG]
    tasted great, even wife liked it

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  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks fantastic, great job!!
     
  3. [​IMG]

    [​IMG]   Nice looking grub!  [​IMG]
     
  4. moikel

    moikel Master of the Pit OTBS Member

    Great looking plate ,not convinced about your beer choice.More of a Coopers drinker myself.[​IMG]

    Classic flavours ,pretty big lamb was he? Prefer them big myself better taste for my $.
     
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Awesome looking meal!

      Mike
     
  6. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks fantastic!  That plated shot is a beauty!

    So you smoked your shoulder for 12 hours at 140 deg F?   Is there any chance that you meant 240 deg F??

    Have a great day!
    Clarissa
     
  7. your right Clarissa 240F! :rolleyes:

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  8. skully

    skully Meat Mopper

    looks awesome!!! great job.  hows that west end draft???  never heard of it but then again your clear cross the planet.  i likes beeer
     
  9. Nice, i'm gonna do me one of them! I was a but confused by the 140f too lol
     
  10. ericparkr

    ericparkr Newbie

    This superb roasting joint is surprisingly inexpensive and packed with flavour. It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple).
     
  11. ericparkr

    ericparkr Newbie

    This superb roasting joint is surprisingly inexpensive and packed with flavour. It can be bought on or off the bone and as a whole shoulder (enough for 4-6 people) or half shoulder (an ideal roasting joint for a hungry couple).
     
  12. webowabo

    webowabo Master of the Pit SMF Premier Member

    Yum... I missed this original post... not sure how! But that looks great... nice smoke ring. . and I agree... the plated shot is the Money shot here. Will keep my eye out here for lamb shoulder. ..
     
  13. thought I would do another forequarter this morning, with mustard oregano rosemary chilli cumin paprika brown sugar
    [​IMG]

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  14. Out of the WORLD!!!!!! Beautiful! Thank you for sharing this deliciousness! Cheers! - Leah
     
  15. skully

    skully Meat Mopper

    mustard??? 
     
  16. yep put a quarter of a jar of mustard on! the dry rub sticks to it!

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  17. 6hour mark. smells good
    [​IMG]

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  18. skully

    skully Meat Mopper

    never thought or heard of mustard on lamb but i guess it works for you.  olive oil/oil/salted butter is the "glue" i/we have ever used for lamb to hold spices. diff strokes i guess
     
  19. venture

    venture Smoking Guru OTBS Member

    Either works.

    Amazingly, using mustard to hold the rub leaves no mustard taste that I can detect.

    Good luck and good smoking.
     
  20. was my first time with mustard on lamb! the crust was a bit too hard, and a little too spicy (to much chili) think I might of over shot the mark by 2 hours!
    [​IMG] photo a bit blurry!
    [​IMG]

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