Need Info for Lamb

[panthermountian]

Hello fello BBq"ers, some folk's want me to smoke a lamb roast/shoulder, I have never done one of these cut's of meat!! any suggestions as to how this is done?   rubs/brines/ time/temp/ foiled ? I have cooked briskets, would it be similar ?? Thanks in advance, Tony @ Panther Mountain BBQ

 

[lght]

I've cooked lamb a few times and love it on the smoker.  Here is a post I put up a while back and got some good tips on cooking it.

http://www.smokingmeatforums.com/t/129100/anyone-ever-smoke-a-whole-lamb-shoulder

I have since cooked a large shoulder in the same manner as pork, but without the brine.  I did inject with kosmos MM, but I didn't foil until it was at 135.  I pulled it and let it rest in the cooler so it could get up to temp at 145 before I removed it from the foil and served.  145 gets it medium rare and it was very juicy so if you prefer medium go up to around 155 or so.

It's got a little game so the smoke really helps.  Instead of a dry rub I basically took my dry rub and added some EVOO to make a paste and coated that on the lamb and smoked it for about 3 hours without a water pan.  Makes a nice bark that softens up when you foil and let it rest.

Use spices like garlic, ginger, bay leaf, sage, marjoram, cumin, and dill and whatever you like on your lamb and it will turn out great.

 

[venture]

I have cooked lamb shoulder and lamb in general a lot of ways.

I have never smoked a shoulder, though.

I don't think it would benefit from the high internal temps of a pork shoulder. I would never have thought of pulling it.  It is a more tender meat than a pork shoulder, although certainly not the most tender meat on the lamb.

If you have good lamb, it is slaughtered below one year of age and possibly well below one year.  It should not be that gamey unless you have mutton. 

Having said that, the shoulder is fatter than most other cuts, and any gamey flavor can concentrate in the fat.

I would think about smoking it to a lower temp than pork shoulder and slicing it?

I use the shoulder in stews or cut into lower cost chops.  Lamb can be pricey, if you haven't noticed.

No substitute for lamb to give you that wonder full and satisfied feeling after a good meal tho?  Makes me want that snifter of brandy and a pillow! 

Smoke it and let us know what you think?

Good luck and good smoking.

 

[solaryellow]

I use a mediterranean rub and stuff the leg with garlic cloves. I pull it off to rest at 140 F.

http://www.smokingmeatforums.com/t/127426/boneless-leg-o-lamb

 

[panthermountian]

Thanks for the response, i''give it a try if they purchase the lamb