lamb shoulder

Discussion in 'Lamb' started by moikel, Jun 7, 2015.

  1. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  2. moikel

    moikel Master of the Pit OTBS Member

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

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That sounds great ! Thumbs Up
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I will be watching this.
     
  5. moikel

    moikel Master of the Pit OTBS Member

    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.



    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.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    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
     
  7. moikel

    moikel Master of the Pit OTBS Member

    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.
     
  8. moikel

    moikel Master of the Pit OTBS Member

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

    moikel Master of the Pit OTBS Member

    :grilling_smilie:
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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.
     
  11. moikel

    moikel Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

    Smoked to medium rare than finished in DO or slow cooker. Falls apart.
     
  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    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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