D.F. Expat
Full Fledged Farker
- Joined
- Apr 26, 2007
- Location
- Mexico City
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.
TIA for any help.