Slow Cooked Full Lamb Shoulder
Mediterranean Style.
Influenced by Brendon Pratt from Australian Masterchef. I am using a Full Shoulder set and Slow cooking to pull apart. The plan is to Have the meat in Flatbread tonight and to make a dish. Lamb and goat’s cheese croquettes, corn puree, corn salsa for tomorrow night. gathered the ingredients together, scored the Lamb fat and rubbed, using heavy olive oil to hold it all together. http://i269.photobucket.com/albums/j...psc72c0959.jpg http://i269.photobucket.com/albums/j...ps0cc6da2a.jpg http://i269.photobucket.com/albums/j...pscb3be990.jpg http://i269.photobucket.com/albums/j...ps95697f6c.jpg http://i269.photobucket.com/albums/j...ps8ff52d43.jpg http://i269.photobucket.com/albums/j...ps7cfc2566.jpg Into the Weber Kettle for 9 hours at 130/140c |
Mmmmm.... Good start. Can't wait to see it finished.
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Gonna be nice, oh yeah.
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Oh I wish I could find one of those around here, but it would cost a arm/shoulder and leg to buy
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Looks great so far Titch!
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I bet that is going to taste awesome!
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I'm looking forward to this/
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I wish I could come over.
I'd bring little creatures. I'd sit quiet. Okay, that last line was a complete lie. |
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LOL, its very tasty , That's a nice herb/seasoning Blend |
Where are the baked potatoes - just joking. But hummus would go with the flat bread!
Looking good. |
How did it come out? Need more Pron!
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Looks great............I'm ready........:clap:
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It looks great. I'd love to see the end result!
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Oh, hell yes. Lamb! Lamb! Lamb! I need end pics. Have never done "pulled" lamb. Sounds awesome. What does the sumac do for ya?
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