Lamb Shoulder

[JoeSousa]

I am thinking through what I want to cook for Easter. I want to keep it somewhat traditional but don't just want to do a ham or leg of lamb so I was thinking of lamb shoulder. Has anyone ever cooked one? Would you treat it like pork shoulder and go for pulled lamb? Or keep it to medium rare like most other lamb?

[HawkerXP]

Interesting. I can't wait to see what comes up.

[Thunder77]

I will be wathchin gthis with much interest...

[LA Pork Butt]

I cooked a couple and cooked them like I do Boston Butts at 225. The are smaller so the cook time is shorter, but I don’t have a time estimate.

[JoeSousa]

Did you cook them to 200 degrees or so? Or to medium rare (around 130) like most lamb needs to be cooked?

[LA Pork Butt]

JoeSousa I cooked it just like I do a Boston Butt pulling it with an internal temp,of 200.

[Ahumadora]

I have 2 in the freezer atm ready for Sunday. Why did I chose lamb shoulder?? Because they didn't have legs at the supermercado . Will post pics of the cook.

[theroc]

Never tried smoking one. I have used lamb shoulders to make spring lamb stew, though. A bit of work
to get all the good meat off, but worth it.

[CaptainMike]

I've braised them like shanks, made stew like theroc, and de-boned and ground for lamb burger or gyro meat. Never smoked one so I'm interested in your results if you do it.

[Troutman]

Same here, interested. I love lamb, got a leg o lamb in the freezer that's in the cooking queue.

[HouseHomey]

I was just thinking lamb the other day. Perhaps I’ll jump on this bandwagon. I’m thinking easy salt, and spicy and finishing with a sauce full of herbs acid and garlic. But perhaps thats cuz I just ate a pizza.

I think ill ride this bus.
Good talk.

[Ray]

I'm thinking this is a low and slow cut, so it needs time to break down the connective tissue like a PB. We're going to bake a shoulder rubbed with a Moroccan spice called Ras el hanout covered but at 325F for about six hours, for a 4lb roast. It's a recipe that we saw on a cooking program.

[Troutman]

325 isn't low and slow

[Ray]

It is when it's covered tightly in foil. Has a lot of connective tissue to break down.

[Henrik]

I did lamb here, could this possibly provide inspiration?

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/lamb-recipes/75307-bbq-leg-of-lamb

[Bumby]

I remember reading that post when I started making lamb myself - classic!

[Spinaker]

Um, this is going to be amazing. You are going to love it.

[JoeSousa]

OK, looks like this is something that needs a bit more testing. Just ordered 2 lamb shoulders and I will report back.

[rickgregory]

Ha... came here looking for info and this is the first thread. I'm wondering about a short smoke (2 hours or so) and then into the Sous vide for 4 weeks... er, I mean 24-36 hours....

[jgreen]

I did one low and slow, for around 6 or 7 hours, then sliced it. Sorry I don’t remember exact details but I think it was around 190 when I took it off. Came out fantastic.