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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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Old 03-13-2011, 03:57 PM   #1
D.F. Expat
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Default Espaldilla de Borrego? ( Mutton shoulder roast/front quarter)

I was asked to cook a mutton shoulder/front quarter roast for a party coming up soon but don't have much experience with mutton . Should I treat it like a pork shoulder and pull it ? I usually do lamb to rare/medium rare but with the connective tissue in a shoulder it seems like it should be cooked more no? Was thinking low and slow till near done then crank it for a nice crust.

TIA for any help.
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Old 03-14-2011, 10:52 AM   #2
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Old 03-14-2011, 12:52 PM   #3
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Google western kentucky bbq they do a lot of mutton there
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Old 04-08-2011, 01:58 PM   #4
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Bump, meat just arrived. Any new suggestions?
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Old 04-08-2011, 02:11 PM   #5
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Is this even Mutton? Looks too small, each piece weighs 4-5 lbs.
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Old 04-08-2011, 02:24 PM   #6
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Mutton won't "pull" like a pork shoulder or beef clod. Not enough fat in it. Garlic, coriander and cumin go very well with mutton or lamb, so build a rub with those as major components. I know a guy that smokes rear lamb quarters until they hit 170 and then slices them thin and folks really like them.
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Old 04-08-2011, 03:14 PM   #7
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OK I will treat it more like a leg and finish lower. pics to follow Sunday.
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Old 04-08-2011, 03:22 PM   #8
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Go to this web site and watch video
www.moonlite.com
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Old 04-08-2011, 03:24 PM   #9
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Look forward to seeing the results - I've never bbq'd lamb or mutton but would love to at some point.
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Old 04-10-2011, 10:24 PM   #10
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I ended up marinating it in Garlic, Rosemary and Olive Oil, then dusting it with Fresh Ground Salt and Pepper. Smoked over lump and apple at 200° till 130 ° internal then removed and foiled while I got the drum up to searing temp. Seared a couple minutes per side then back in foil to rest. I have to say it was one of the best pieces of Lamb I have ever had, very mild and paired well with the apple smoke. Sorry for cell phone pics, it was all I could do to get a pic of the second piece as the first disapeared way too fast to try.
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Old 04-10-2011, 10:39 PM   #11
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That sure looks good. Haven't done lamb in smoker yet. You are my inspiration.
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Old 04-10-2011, 10:41 PM   #12
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That looks very good! Great job!
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Old 04-10-2011, 10:43 PM   #13
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That looks really good. How many hours did you smoke it?
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Old 04-10-2011, 10:47 PM   #14
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Quote:
Originally Posted by vhram View Post
That looks really good. How many hours did you smoke it?
+- 2 hours at 200° till ~ 130°-135° internal.
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Old 04-10-2011, 11:09 PM   #15
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That looks awesome, I did a boneless leg of lamb last year with salt garlic and rosemary rub. It was the best we have ever had. Now this year they want me to do the bone in leg, mind sharing a little more info on the marinade, that sounds interesting. How much of each ingredient and how long you let it marinade for.
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