- Jun 2, 2018
- 50
- 43
I got a piece of lamb half price at my local store
Wasn't entirely sure how long i was going to cook it for. As it had a fair bit of fat i decided to treat it like a butt and cook it low and slow.
I covered it in a Moroccan tagine type paste
Then cooked at 225
First time i have gotten some bark, used some webber wood chips designed for beef
Like I say i was unsure what temp to pull, the meat stopped rising at 194
I wrapped it for a couple of hours
It came out tender and very tasty but possibly a little dryer than i would have liked.
Maybe pulling around 185 would have been better.
I had it in chilli wraps with a little salad and a lemon verbena harrissa dressing
Wasn't entirely sure how long i was going to cook it for. As it had a fair bit of fat i decided to treat it like a butt and cook it low and slow.
I covered it in a Moroccan tagine type paste
Then cooked at 225
First time i have gotten some bark, used some webber wood chips designed for beef
Like I say i was unsure what temp to pull, the meat stopped rising at 194
I wrapped it for a couple of hours
It came out tender and very tasty but possibly a little dryer than i would have liked.
Maybe pulling around 185 would have been better.
I had it in chilli wraps with a little salad and a lemon verbena harrissa dressing