Help -- What do I do with this cut of lamb?

[Gil Matar]

So my butcher didn't exactly give me what I wanted. I asked for a bone-in lamb shoulder, and I got what looks like a lamb chop rib roast, with some other stuff on it. It's beautiful, and high quality. I'm not going to take it back, because it looks great:


IMAG0106 by gilaadm, on Flickr


IMAG0107 by gilaadm, on Flickr

I was hoping to do a pulled lamb shoulder on my 22.5.

So, what would you do with this?

Would I still be able to turn this into pulled lamb? Or should I treat it more like a standing beef rib roast.

Thanks,

Gil

 

[timothy]

I don't do lamb that often, but looking at that roast I certainly wouldn't pull it.
Rub it with some good EVO, S&P Garlic and Rosemary.
Treat it like a rib roast and slow smoke it at the beginning till it reaches rare, than sear at the finish for a nice crust.
Happy smoke trails and good luck!
Tim

 

[Gil Matar]

Thanks Tim. What internal temp do I want to hit?

 

[Len Dennis]

Thanks Tim. What internal temp do I want to hit?

pretty well the same as beef:

130 rare
140 med
150 well

 

[Doug Wade]

Sounds like a plan to me. I'll just say that lamb is traditionally eaten more on the rare side, so I'd shoot for a lower temp than with beef. Overcooked lamb can be pretty nasty.

 

[Dwain Pannell]

Here's a good looking rack of lamb recipe = Rack of Lamb with Orange-Pomegranate: http://www.weber.com/grillout/recipes/lamb/-rack-of-lamb-with-orange-pomegranate-syrup.

 

[Gil Matar]

Thanks for all the advice. I'm probably going to smoke it on my 22.5 like I would a standing rib roast, and aim for rare. And if it's too rare after I cut it, I'll just throw it on the grill for about a minute or two on each side.

 

[Gil Matar]

I changed my mind. Went back to my original plan for pulled lamb. Was incredible. Thanks for all the advice, and happy Thanksgiving.

http://tvwbb.com/showthread.php?37428-My-first-Pulled-Lamb-Shoulder