Lamb shoulder

Discussion in 'Lamb' started by natej, Aug 20, 2017.

  1. natej

    natej Meat Mopper SMF Premier Member

    We love us some lamb! In terms of pulled meat its my favourite.. i absolutely love the buttery gaminess of lamb

    Grabbed a 5lb shoulder for $4/lb and put some tassy oak smoke onto her

    Didnt feel like firing up the big drum so just decided to go indirect setup with briqs on the kettle bbq

    Unwrapped the whole cook.. sittin about 173

     
  2. natej

    natej Meat Mopper SMF Premier Member

    Finished pics



     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job on the lamb!

    It looks delicious!

    Point for making the carousel!

    Al
     
  4. griz400

    griz400 Master of the Pit

    Nice smoke ......and nice gyro sammie ...[​IMG][​IMG]
     
  5. biaviian

    biaviian Smoking Fanatic OTBS Member

    I recently did a pulled lamb shoulder.  I loved it!  I have another sitting in the freezer that I hope to pull in a week or two.  That looks amazing!
     
  6. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Looks good, Our family are also fans of lamb. Have not yet done one but that is making me think of it. Point....
     
  7. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Very nice, looks delicious!
    Congrats on making the Carousel, nice pics.
    :points:

    I love the lamb too, but don't get it often enough due to picky family.
     
  8. pabeef

    pabeef Fire Starter

    Great looking lamb,more people should give it a try. And you provided a great example of how to cook lamb. We raise sheep and I have 6 ready to go for processing now and several more over the next few months.
    Again great job.

    PABEEF
     
  9. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NJ, Awesome looking lamb sir ! point
     
  10. natej

    natej Meat Mopper SMF Premier Member

    Thankyou good sir!

    Cheers mate! The mrs whips up some beautiful tzaziki and pickled spanish onions. They were beautiful

    Shoulder is my favourite cut of the lamb, look forward to seeing yours! :drool

    You should definitely give it a go! Thanks for the point!

    Cheers mate Thumbs Up

    Thanks for point sir if you ever smoke some perhaps curiosity will entice!

    Thankyou my friend! Wow thats awesome! Lamb is such a beautiful meat.. in Australia its just as common as beef or pork, its a staple of our diet and every single butcher & supermarket stock it.. lots of the time its actually cheaper than beef. I cant wait to see some of the lamb cooks you do!

    Thanks mate!
     
  11. natej

    natej Meat Mopper SMF Premier Member

    A little more info.. i rubbed with EVOO and just some mixed herbs like thyme and oregano and some SPOG

    smoked unwrapped till 199 it was probing soft so let it rest in foil for an hour

    I never make a finishing sauce for lamb as the fat has so much flavor and it keeps the meat incredibly juicy by itself, its different to beef and pork fat
     
  12. ososmokeshack

    ososmokeshack Smoke Blower

    Looks great! I have never done one but have thought about it. Might have to try it after seeing that beaut!
     
  13. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    I keep coming back to this thread and drooling.
    Been too long since I had lamb so I'm gonna follow your lead.
    My local Costco sells nice cuts of Lamb, next weekend I'm buying me a shoulder.
     
  14. jaymer

    jaymer Newbie






     
    chilerelleno and myownidaho like this.
  15. Who knew ! Looks great ! Another item on my 'Want to" list ! Thumbs Up
     
  16. chilerelleno

    chilerelleno Master of the Pit SMF Premier Member

    Point for the last series of pics, drool worthy.
     
  17. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Just...wow. This is one of my next smokes.
     
  18. knute rockne

    knute rockne Newbie

    This looks awesome and I'm definitely going to do one. Looks pretty much the same process as a pork butt. I noticed you said you didn't wrap. I usually wrap pork butts at 165 IT then go until 200 IT. Is there a reason not to wrap? Would it matter if I did wrap at 165 IT? Just curious your thoughts. Thank you.
     
  19. natej

    natej Meat Mopper SMF Premier Member

    No reason not to wrap at all.. i usually do wrap lamb shoulder but this time was just more testing unwrapped.. cook it exactly the same as a pork butt and you cant go wrong Thumbs Up
     

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