has anyone ever done this? tips? technique? temp? rubs? sauces? any help to get me started would be great ! thanks,
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I have not done one but based upon lamb cooking on the smoker and my mom's shoulder in the oven I would what I describe. No promises on the outcome. I would marinade the lamb shoulder in Basque meat sauce for a minimum of 24 hours. I would then take it out and would pat dry. I would make slits in the shoulder and would insert pieces of garlic clove. I would smoke in a moist environment (water pan) at 225-250 for a minimum of 4 hours. I would then put the shoulder in an aluminum pan with a mixture of onion soup, fresh rosemary and a tsp of cumin. Cover and raise the temp of the BBQ to 300-350 for another 2 hours. Uncover and continue cooking until the base begins to boil off and/or the shoulder shows signs of shredding. Take the shoulder out and rest. Use the stock to make a gravy with flour - maybe add some red wine to the gravy. Again, I cannot promise anything about the results but I promise that I am going to try it myself sometime soon based upon your post.
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I have never been a fan of lamb, but I did a shoulder a couple of years ago for my danger-in-law. I really liked it. I smoked it like I smoke Boston Butts ar 225 to an internal temp of 200. I used the snake or fuse method on a Weber 26" kettle. I don't remember what rub I used, but it probably was equal parts of salt, black pepper, paprika and granulated garlic. Hope it works for you.Comment
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Try Meathead's recipe Kentucky Style Smoked Lamb Shoulder With Black Sauce . When done you can pull it like a pork shoulder. Don't forget the Black Sauce. It is awesome!!!!Comment
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Thanks guys ! ill give it a shot and see how it goesComment
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Yes, the Kentucky Black sauce is out of this world, another vote for it from me!
Treat it like a pork shoulder in terms of cooking technique, the lamb with Black sauce is the most under appreciated recipe on the site IMHO.Comment
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