fantomlord
is Blowin Smoke!
- Joined
- Sep 24, 2012
- Location
- Sauk...
that looks great! question...why 2 more hours after it probed tender? I know with a pork shoulder, once it probes tender, I take it off, and rest.
Any chance you can do a post weigh after you're done so we can get an idea of yield?
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.
that looks great! question...why 2 more hours after it probed tender? I know with a pork shoulder, once it probes tender, I take it off, and rest.
No reason other than that's what I believe works with this lamb,
Lets all the rubbery bits melt into sweet jam, just the way I have done it.
Might try to cut some next time at the mark and try,
No, the fat has rendered. It's gelatinous parts, and it is totally delicious even at the mark, as titch put it.still a good bit of fat to render even once it probes tender...good to know
Oh, man that looks so good. I am totally stealing this lamb Shepard's pie idea.
Looks amazing Titch - well done, sir. I've been meaning to try this for ages. Are there a lot of bones to remove with the boned in variety? Around here, most of the shoulder roasts are boneless and very expensive, so I'm wondering if it's worth it to look for boned in.
Also - what pellets did you use? I'm guessing that your famous banskia pods don't come in that form or maybe they do?