Slow Cooked Lamb Shoulder

Titch · Nov 1, 2013

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 · Nov 1, 2013

Waiting and watching...

Diesel Dave · Nov 1, 2013

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

peeps · Nov 1, 2013

In for progress pics!

fantomlord · Nov 1, 2013

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

op2:

Ron_L · Nov 1, 2013

Another tease!

:becky:

legendaryhog · Nov 1, 2013

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

MisterChrister · Nov 1, 2013

Oh goodie goodie, this is gonna be TASTY!

deguerre · Nov 1, 2013

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 · Nov 1, 2013

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

neuyawk · Nov 1, 2013

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

BecknCO · Nov 1, 2013

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 · Nov 1, 2013

Don't touch that dial!

Titch · Nov 1, 2013

neuyawk said:
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 · Nov 1, 2013

Can't wait!

FatCoyote · Nov 1, 2013

op2: Looking forward to this show....

buccaneer · Nov 1, 2013

Big George's BBQ said:
Wiil definately follow this What is the difference in taste between the leg and shoulder

The shoulder meat tastes a little sweeter and is fattier, the leg is slightly stronger and a bit leaner.
I cannot for the life of me pick a favorite between them, I always love the one I am eating best.

Titch · Nov 1, 2013

Up this morning and set the Pellet Cooker on 240f.
Loaded the Lamb on a rack and using a foil dish as a waterpan and to catch the drippings.

4 1/2 hours in, the meat is at 150f, its probing reasonably easy at this time.
I will let it run another hour and retry, adding some onions that will be the base for my sauce.

tpope · Nov 1, 2013

Looking good so far.

code3rrt · Nov 2, 2013

Looks like the makings of a beautiful, tasty party!

KC

Slow Cooked Lamb Shoulder

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