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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-27-2015, 10:22 AM
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#1 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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First Time Pulled Lamb Shoulder (pron)
So I bit the bullet and bought a lamb shoulder. 3 lbs. No pic of the nekkid little lamb. sorry.
Rubbed with a paste of garlic, oregano, black pepper and parsley, and let it sit overnight. No, I did not add salt to the rub; I have been placed on a low sodium diet (I still cook full sodium for my friends and family), and I wanted to see if the lamb really needed it. It didn't.  Put the little lamb in the UDS and let it sit at 275 for about 3 hours.  The pan had water in it. I used maple wood chunks. The IT was 160, so I pulled it and foiled it. I will let it go a little longer next time, as the pulling was not as easy as it is with a pork shoulder.  Here are the leftover parts: Fat and bones. I got a 50% yield from this shoulder.  The taste? OMFG. I don't care if you hate lamb. You will love it smoked. Now I see why our Australian brethren have tried to keep it a secret.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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08-27-2015, 11:40 AM
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#2 |
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is one Smokin' Farker
  Join Date: 06-12-14
Location: Cedar Rapids, IA
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This is by far my 6 year old's favorite smoked meat.
If you ever want to use the SC mustard based sauce--this is the perfect time. I also make it with just the NC style vinegar baste and sauce--extremely good and it lessens the 'gamey' flavor |
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08-27-2015, 11:52 AM
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#3 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks and sounds excellent John! Delicious!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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08-27-2015, 12:28 PM
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#4 |
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Full Fledged Farker
Join Date: 06-07-13
Location: Smyrna, GA
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I love lamb, and that looks awesome!!
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***************** Shirley 54 Stickburner, Weber 26 Kettle, Backlit Blue Thermapen (not street legal), Blackstone Griddle, Lime 22" Kettle, Gray 22" Kettle, Blue SS Performer, Wine Fridge Cold Smoker, Redskins Smokey Joe, Weber Q, Weber Go Anywhere, & Weber Spirit |
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08-27-2015, 12:37 PM
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#5 |
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is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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looks good. For next time, if you're looking to pull it, cook until it probes tender, and it'll pull with no problem.
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Matt...Sauk City, WI |
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08-27-2015, 02:00 PM
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#6 |
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is Blowin Smoke!
Join Date: 06-20-14
Location: Driftwood, Texas
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Does it leave a gamey smell in the cooker ? That's my worry about lamb.
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08-27-2015, 02:04 PM
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#7 | |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
But it's nothing a new burn can't solve. 
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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08-27-2015, 02:13 PM
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#8 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I really like lamb That looks Great
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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08-27-2015, 02:25 PM
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#9 |
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is One Chatty Farker
Join Date: 04-23-12
Location: Madison, WI
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Looks great! Need to keep an eye out for a shoulder now.
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08-27-2015, 02:38 PM
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#10 |
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somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I absolutely love lamb and hadn't cooked it in a while. This looks great, John!
We'll be conscious of the low sodium deal at the pig roast!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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08-27-2015, 03:33 PM
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#11 |
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Full Fledged Farker
Join Date: 04-10-15
Location: El Dorado Hills, CA
Name/Nickname : Brian
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so excited you posted this, thank you. I have a lamb shoulder in the freezer I was waiting for the fall / winter to braise... now I think I have a better idea
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KAT 48" Reverse flow Pit Barrel Cooker Traeger Big Tex w/ Smoke Daddy Weber kettle Fire Magic Elite 48" ΜΟΛΩΝ ΛΑΒΕ! |
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08-27-2015, 03:42 PM
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#12 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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The shoulder is _THE_ lamb cut to pull, and from your pic you are spot on, it was a little under but you have it down.
Next will be perfect. I don't use a thermometer, just let the meat tell you when it is ready. It's like brisket, prod it, then when you are close probe or stick a fork in it and twist. If you go too far it gets stringy, but it is a wide window compared to brisket so don't worry. Just don't talk to the scotch bottle too much and forget it completely. Don't ask me how I know that...
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Hold my dang beer... |
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08-27-2015, 03:52 PM
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#13 |
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is One Chatty Farker
Join Date: 03-08-13
Location: LawrenceFarkingKansas
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I love me some lamb and that looks awesome! Well done.
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-jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be. |
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08-27-2015, 09:01 PM
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#14 |
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Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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There was no gamey smell in the UDS when I got home (and it's been in the 90s here).
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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08-27-2015, 09:31 PM
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#15 |
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is Blowin Smoke!
Join Date: 05-16-08
Location: Ventura, California
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Thanks for the post I'm to try this
Ross
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My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735 |
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| Tags |
| lamb, lamb shoulder, pron, smoked lamb, uds |
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