I buy a lot of bulk meat from a nearby farm. I get it hog at a time 1/4 cow at a time. This year I got a lamb too. Two days ago I thawed some lamb chomps, did a bit of salt and herbs, then seared them cold grate style on my Jumbo Joe. This is the sort of cook that I can throw together at will now and somehow something so simple produced, by far, the most delicious lamb I have ever consumed. Part of it was the technique but part is that this lamb is vastly superior to the bits and pieces I have picked up at supermarkets.
The problem I face now is that while I love experimenting, the idea of screwing up any of this meat worries me. I feel like doing so would be an affront to whatever food god is responsible for bestowing deliciousness in smoked meats and I do not think it wise to incur the wrath and scorn of such a deity.
With a whole lamb I have a collection, aside from all the ground lamb (gyros coming!), a lot of bone-in cuts. I have two French racks, some lamb ribs (which appear to be like beef short ribs), shanks, legs, and... shoulder. I have four shoulder roasts.
Now, my experiences with meaty shoulders are good experiences. Slow cooks, time, smoke, and seasoning yields products that on occasion earn me a reputation for being something of a meat smith and a smoke wizard. I am happy with these distinctions. However, lamb shoulder is new to me and, if some of you have experience, I'm wondering if I should treat it like beef shoulder or what modifications I should try. (Also, keep in mind, these lamb roasts are small compared to a huge pork shoulder.)
This recipe from Weber implies I can pretty much treat it like pork shoulder: https://www.weber.com/AU/en/recipes/...er-199891.html
Although this recipe calls itself "slow roasted" it appears to be more of a hot'n fast cook: https://www.recipetineats.com/slow-r...lamb-shoulder/ (the pan gravy with the roasted garlic has me intrigued).
So, lovers of lamb, what say you in terms of lamb shoulder? Can I just slow roast one of these little roasts for 8 hours and expect good results? Will the hot'n fast method work all right?
The problem I face now is that while I love experimenting, the idea of screwing up any of this meat worries me. I feel like doing so would be an affront to whatever food god is responsible for bestowing deliciousness in smoked meats and I do not think it wise to incur the wrath and scorn of such a deity.
With a whole lamb I have a collection, aside from all the ground lamb (gyros coming!), a lot of bone-in cuts. I have two French racks, some lamb ribs (which appear to be like beef short ribs), shanks, legs, and... shoulder. I have four shoulder roasts.
Now, my experiences with meaty shoulders are good experiences. Slow cooks, time, smoke, and seasoning yields products that on occasion earn me a reputation for being something of a meat smith and a smoke wizard. I am happy with these distinctions. However, lamb shoulder is new to me and, if some of you have experience, I'm wondering if I should treat it like beef shoulder or what modifications I should try. (Also, keep in mind, these lamb roasts are small compared to a huge pork shoulder.)
This recipe from Weber implies I can pretty much treat it like pork shoulder: https://www.weber.com/AU/en/recipes/...er-199891.html
Although this recipe calls itself "slow roasted" it appears to be more of a hot'n fast cook: https://www.recipetineats.com/slow-r...lamb-shoulder/ (the pan gravy with the roasted garlic has me intrigued).
So, lovers of lamb, what say you in terms of lamb shoulder? Can I just slow roast one of these little roasts for 8 hours and expect good results? Will the hot'n fast method work all right?
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