lamb shoulder

[power]

2nd cook in the WSM. did a lamb shoulder, rub was garlic, oregano, rosemary & lemon! sat on 140F for 12 hours

tasted great, even wife liked it

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[dirtsailor2003]

Looks fantastic, great job!!

 

[smoking b]

  Nice looking grub! 

 

[moikel]

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

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

 

[so ms smoker]

  Awesome looking meal!

  Mike

 

[snorkelinggirl]

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

 

[power]

your right Clarissa 240F! :rolleyes:

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[skully]

looks awesome!!! great job.  hows that west end draft???  never heard of it but then again your clear cross the planet.  i likes beeer

 

[smokeymatt]

Nice, i'm gonna do me one of them! I was a but confused by the 140f too lol

 

[ericparkr]

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).

 

[ericparkr]

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).

 

[webowabo]

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. ..

 

[power]

thought I would do another forequarter this morning, with mustard oregano rosemary chilli cumin paprika brown sugar

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[leah elisheva]

Out of the WORLD!!!!!! Beautiful! Thank you for sharing this deliciousness! Cheers! - Leah

 

[skully]

mustard??? 

 

[power]

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

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[power]

6hour mark. smells good

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[skully]

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

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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

 

[venture]

Either works.

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

Good luck and good smoking.

 

[power]

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!

photo a bit blurry!

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