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AussieTitch 11-01-2013 04:19 AM

Slow Cooked Lamb Shoulder
I hope some of you may find this interesting and believe me, I am not trying to show you how to suck eggs.
A lamb Fore quarter roast, this will be done with a basic Rub of Earthy Olive Oil, Salt, Pepper and dried Garlic flakes.
Wrapped to rest over night and slow Cooked tomorrow.
I hope to make a pie out of the finished product.
I toast you all:thumb: and see you in the Morrow.:becky:
lets begin.

Temperatures and time will hopefully happen in the Morning , My Time :heh:

sliding_billy 11-01-2013 05:14 AM

Waiting and watching...

Diesel Dave 11-01-2013 05:18 AM

Tuned in....................

peeps 11-01-2013 06:13 AM

In for progress pics!

fantomlord 11-01-2013 08:58 AM

this is very timely, with my lamb at the butcher...can't wait to see the rest


Ron_L 11-01-2013 09:12 AM

Another tease!


legendaryhog 11-01-2013 09:15 AM

Wow that looks great. Just love the lamb. I want some now. Tuned in.

MisterChrister 11-01-2013 09:20 AM

Oh goodie goodie, this is gonna be TASTY!

deguerre 11-01-2013 09:36 AM

Well now. I'm glad you posted! Now I know where the round bone chops come from. I think. Is this what I'm looking at here? Upper right front?

Big George's BBQ 11-01-2013 01:34 PM

Wiil definately follow this What is the difference in taste between the leg and shoulder

neuyawk 11-01-2013 02:20 PM

Any chance you can do a post weigh after you're done so we can get an idea of yield?

BecknCO 11-01-2013 03:08 PM

I too can't wait to see how this turns out. I've been wanting to do pulled lamb for a very long time, but can't wait to see what you do with this!

CharredApron 11-01-2013 03:17 PM

Don't touch that dial!

AussieTitch 11-01-2013 03:46 PM


Originally Posted by neuyawk (Post 2677827)
Any chance you can do a post weigh after you're done so we can get an idea of yield?

I can if I remember, its very boney though

chicagokp 11-01-2013 06:16 PM

Can't wait!

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