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Lamb Shoulder .... tough?

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  • Inky
    Club Member
    • Jun 2016
    • 13
    • Cambridge, Ontario, Canada

    Lamb Shoulder .... tough?

    Any tips apart from Low N Slow to break down the connective tissue and bring out the flavor in Lamb?
  • mountainsmoker
    Club Member
    • Jun 2019
    • 1467
    • Bryson City, NC

    #2
    I do legs only and don't know about shoulders. I only cook them to 130, med-rare. I use garlic and rosemary in slits an inch apart alternating the two.

    Comment

    • klflowers
      Club Member
      • Sep 2015
      • 2406
      • Tennessee

      #3
      Oh man, I did a boneless leg like this:

      https://amazingribs.com/tested-recip...eg-lamb-recipe

      Wasn't a shoulder, so I am not sure if the cut had anything to do with it, but it was bring tears to your eyes good.

      Here is a Meathead shoulder recipe that I have been meaning to try:

      https://amazingribs.com/tested-recip...amb-and-mutton

      Comment

      • Ahumadora
        Club Member
        • Oct 2015
        • 1682
        • Pilar Buenos Aires, Argentina

        #4
        If it's lamb it shouldn't be tough no matter what part you are cooking. Enlighten us some more with what you are trying to do or have done. Smoked a few lamb shoulders lately. 275f until 135- 140f internal then flung it on the hotplate to give it a great crust. Lovely n pink. Shoulders are mostly bone, so not much meat on em.

        Comment

        • LA Pork Butt
          Charter Member
          • Dec 2014
          • 4575
          • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

          #5
          I have cooked a shoulder twice, and cooked it like I do Boston Butts - 225 to an internal temp of 200. I seasoned it with a rub of equal parts of paprika, salt, black pepper, and granulated onion and garlic. I haven’t been a fan of lamb, but I really enjoyed the shoulder. If it wasn’t so expensive i would cook it more often.

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            Yup, low and slow like a butt. Lots of connective tissue and fat.
        • CaptainMike
          Club Member
          • Nov 2015
          • 2160
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
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            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
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            Thermoworks Smoke and Thermapen.

          #6
          Braising is a nice way to go.

          Comment


          • Dadof3Illinois
            Dadof3Illinois commented
            Editing a comment
            That's how we do the shanks and they come out very tender. Then reduce the drippings and make a dark gravy.

          • theroc
            theroc commented
            Editing a comment
            +1

          • holehogg
            holehogg commented
            Editing a comment
            Sorry read post without my glasses on and I thought you said braai'ing ☺
        • HawkerXP
          Club Member
          • Jul 2016
          • 4287
          • Northern Virginia
          • 3 Weber kettles, and a PBC
            Thermopop
            Dot w two probes
            Slo n Sear
            Cold beer

          #7
          Never done a shoulder but we love our lamb here. Good luck and let us know how you do.

          Comment

          • btuckertx
            Charter Member
            • Apr 2015
            • 79
            • SW Oklahoma
            • Weber 22.5" Grill
              Weber Silver Genesis Gas Grill
              Tejas Offset Firebox smoker

            #8
            Originally posted by Inky View Post
            Any tips apart from Low N Slow to break down the connective tissue and bring out the flavor in Lamb?
            I just read a Texas Monthly article about Texas-style barbecue in Denver.

            Two lines stood out to me: 'Roaming Buffalo’s specialties include bison back ribs, which replaced bison short ribs when the latter got too expensive. They come alongside smoky strands of pulled Colorado lamb shoulder, which Webb insists has a sweeter flavor than lamb from elsewhere.'

            I have a neighbor (well, about 5 miles away) who raises and slaughters lamb. I was thinking about a lamb shoulder, and now I have an excuse.

            BTW - lamb shoulder steaks (sold at Walmart) are very tender, even when grilled.

            Comment

            • Jerod Broussard
              Moderator
              • Jun 2014
              • 9178
              • East Texas
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              #9
              As mentioned above, lamb should be tender. If it ain't, ya got sheep.

              Comment

              • Mark V
                Club Member
                • Oct 2018
                • 158
                • Minnesota

                #10
                I am planning on doing lamb shoulder, but will have to order it special. How big is one shoulder? I think it must be less than one pork shoulder? I would want to do about 10 pounds to make it worthwhile.

                I figured on seasoning it with the usual, rosemary, thyme, etc. So good on lamb.

                Comment

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