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Unread 10-31-2013, 02:44 PM   #2
Babbling Farker

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Join Date: 11-17-12
Location: South East Victoria Australia
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I have no idea on what a dry aged shoulder would do, maybe marketing .but Lamb can be dry if its too lean.

I cook shoulders to feel rather than temp.
I take the lamb to just under bone pull stage then wrap in foil, back in the cooker for a few more hours, then in a cooler for up to 4 more.
Using a pan with water in it and catch any juices, pour back over it when wrapping.
Don't let the water dry out
If I took it to temp I would be hitting for 194f finished, so maybe wrap at 180f
Q temp of about240/250f
Hope this helps more than confuses.
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