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Old 11-01-2013, 04:19 AM   #1
AussieTitch
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Default Slow Cooked Lamb Shoulder

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 and see you in the Morrow.
lets begin.






















Temperatures and time will hopefully happen in the Morning , My Time
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Old 11-01-2013, 05:14 AM   #2
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Waiting and watching...
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Old 11-01-2013, 05:18 AM   #3
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Tuned in....................
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Old 11-01-2013, 06:13 AM   #4
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In for progress pics!
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Old 11-01-2013, 08:58 AM   #5
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this is very timely, with my lamb at the butcher...can't wait to see the rest

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Old 11-01-2013, 09:12 AM   #6
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Another tease!

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Old 11-01-2013, 09:15 AM   #7
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Wow that looks great. Just love the lamb. I want some now. Tuned in.
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Old 11-01-2013, 09:20 AM   #8
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Oh goodie goodie, this is gonna be TASTY!
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Old 11-01-2013, 09:36 AM   #9
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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?

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Old 11-01-2013, 01:34 PM   #10
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Wiil definately follow this What is the difference in taste between the leg and shoulder
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Old 11-01-2013, 02:20 PM   #11
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Any chance you can do a post weigh after you're done so we can get an idea of yield?
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Old 11-01-2013, 03:08 PM   #12
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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!
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Old 11-01-2013, 03:17 PM   #13
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Don't touch that dial!
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Old 11-01-2013, 03:46 PM   #14
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Quote:
Originally Posted by neuyawk View Post
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
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Old 11-01-2013, 06:16 PM   #15
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Can't wait!
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