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Unread 11-01-2013, 06:52 PM   #4
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Join Date: 10-19-09
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I think the other two Aussies are on the money.

Thanks for the PM by the way.... I'm sorry I have not got back to you earlier... I've been busy, drunk, busy, then drunk again for quite a while this week..

With that dry aged shoulder, definately go hot and fast And like a good dry aged steak, it would be something you'd carve at medium, medium rare.

If you want pullet lamb, I would suggest hogget or mutton. The animal is older, larger, and has more intense flavour and more fat. That would be perfect for pulling in the same way a pork shoulder would be. However moisture still would remain an issue. If you are pulling, you need to forget about temp and go by feel / probe like buttah, or a little less. Then put it to bed for 2 hours minumum before pulling and add all the juices back into the meat.

Hope that helps.

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