- Joined
- Jan 3, 2014
- Location
- Detroit...
Actually, I agree with you for pulled shoulder. It was really well received when I did that.Lamb shoulder holds up to some quite well, cook it like Boston butt to 200°f for pulled lamb.
You might get into trouble with the Kiwis asking an Aussie how to cook NZ lamb (see label).
I find that lamb that is only smoked tends to have an oily, unfinished construction. Always finish a lamb smoke with some direct heat whether the whole rack, or sliced and reverse seared. Lamb needs the crunchy grilled bits to provide a contrast.
If you like the rack, butterfly a leg, smoke, then grill.
As an Australian living in NZ, I get all the sheep jokes! What do you call a New Zealander with 600 girlfriends? A shepherd.Yeah, the Kiwi's do love their lamb.
Now if they would just call them the next day, they wouldn't have such a negative stereotype associated with them. :tsk:
It's probably the hobbit labor.^^^^ i love a good kiwi joke.
I am rather confused as to why this market always carries New Zealand lamb. I cant image its cheaper to ship lamb halfway around the world raised on an island not much larger than michigan.
The stuff cost more than beef so is NZ lamb the waygu of lamb?
^^^^ i love a good kiwi joke.
I am rather confused as to why this market always carries New Zealand lamb. I cant image its cheaper to ship lamb halfway around the world raised on an island not much larger than michigan.
The stuff cost more than beef so is NZ lamb the waygu of lamb?