Lamb Shoulder

[painter]

I have a 4lb boneless lamb shoulder sitting in the fridge with a garlic,rosemary,thyme,S&P rub on it waiting for the grill tomorrow. Never cooked this cut on my weber. Any suggestions?

[tbob4]

CaptainMike is a good resource. It was his Christmas dinner.

[EdF]

Can't remember how I last did it, but it's a super roast.

You can do something like this if you have a dutch oven or such to put in your cooker: http://www.seriouseats.com/recipes/2...amb-shoul.html

I might try this one next time: http://www.seriouseats.com/recipes/2...-shoulder.html

[LA Pork Butt]

I cooked one a few years ago low and slow at 225 like a Boston Butt and it came out great. My previous experiences with lamb was disappointing, but the shoulder low and slow has me looking for one on sale.

[bbqoaf]

The most under appreciated recipe on the site is pulled lamb shoulder with Kentucky black BBQ sauce. It's ridiculously good and very different:

http://amazingribs.com/recipes/BBQ_sauces/sunlite_kentucky_black_barbecue_sauce.html

[HorseDoctor]

Amen!!! It is an awesome recipe, especially for any who are a little "iffy" about lamb.

[rstar]

The most under appreciated recipe on the site is pulled lamb shoulder with Kentucky black BBQ sauce. It's ridiculously good and very different:
http://amazingribs.com/recipes/BBQ_s...cue_sauce.html

dang bbqoaf, got to go look for lamb shoulder!

[CaptainMike]

Hmmm, I've done several legs of lamb on the grill, but I braise lamb shoulders. They are very different cuts with their own characteristics. Best advice for grilling is MH's LoL rcepipe: http://amazingribs.com/recipes/lamb/leg_of_lamb.html.

[fuzzydaddy]

painter Welcome! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thanks!

[fetyani]

I've done over a couple of hundred lamb shoulders. pulled fall of the bone succulent. All with bone. Some shoulders come with the ribs (lamb chops) attached and in some cases, the front shank also attached. Nothing beats pulling the blade bone out smoothly.

I use Dolly The Lamb Rub. Apply mustard so the mustard seeds and rosemary stick. only wrap if the bark is getting too dark.

Smoke until 195-200 @ 250...

If you like lamb and accustomed to its flavor, this cut is a knock-out!

For more gamey flavor, try Lamb Shanks "Lollipops"