This is my first post. I'm smoking a whole Lamb shoulder tomorrow. (Weber 22.5 Kettle Performer, two fire bricks to bank coals.) On the top, there is the white layer of fat (and skin? not sure, that's kind of my question). When recipes call for removing the silver skin, is that this fatty white top? Do I trim that till the top is all red / meat? or do I leave that on?
Any other advice? (I'm going to use a "schwarma spices" dry rub.)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Usually it's best practice to trim all the fat & skin from the exterior of lamb, pork and beef. This allows better smoke adherence and bark formation, which is all flavor and what most of us are looking for when smoking/grilling meats. The silverskin is the transparent very thin plastic wrap-like stuff that's usually under the fat and tight to the meat and difficult to get off. It doesn't break down and can be a chewy mess when eating if there's enough of it. If you can get it off so much the better but it can be a pain. The more red meat exposed to the rub and the smoke the better!
When you get a minute, we'd love to get an intro from you over in the Introduce Yourself channel!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
@https://pitmaster.amazingribs.com/member/12193-zaqary I did one a while back on my son's 26" Weber using the snake method. I cooked it like a Boston Butt at 225 to an internal temp of 200. I am have not been a fan of lamb, but really enjoyed the shoulder. I don't remember doing any trimming.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Zaqary, I have never prepped Lamb for any type of Cooking! But I have always been advised that with Venison, Sheep, Goat and the like be it Domestic or Wild the fat and related membrane should be trimmed! This advice went back over 100+ Yrs and You didn't question it on the Farm in those days!
Eat Well and Prosper! From Fargo ND, Dan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
I agree with Huskee, I've done pulled lamb in the past and I aggressively trimmed fat and skin from the outside. It is still great because there is a lot of internal fat and connective tissue to melt into deliciousness. Are you planning on a sauce at all? If so I might humbly suggest MH's Kentucky black BBQ sauce, very different but so, so good.
OK, I'm too late for your cook but: I like the taste of lamb, and therefore I don't trim as aggressively as has been recommended. Lamb fat is not at all like venison fat! I leave 1/8"-1/4" on the outside where possible. The flavor of some nicely browned lab fat is awesome. If you are doing a long low & slow to pull it as with pork shoulder I wouldn't worry about the silverskin either. It will melt away during the cooking process. If you use The Lexington Black BBQ rub & sauce, that will mellow even the taste of older "mutton" to a very subtle level. Done with that technique, a good young lamb is not even recognizable as lamb to a great many of the uninitiated. Personally, I'm not sure that's a good thing, but if you're not sure of the tastes of who you're feeding it shouldn't put anyone "off".
Comment