low n slow lamb shoulder


 
Chris Arnold

Chris Arnold

TVWBB Super Fan
needed to test a recipe for Boxing Day - so picked up half a lamb shoulder from our local butchers

marinaded overnight a mix of red wine vinegar, crushed garlic, olive oil, salt & pepper


then into baby wsm (sheltering on the front porch with his new christmas mate) - used minion method with Weber briquettes - solid at 230f for 6 hours :)
no smoke on this one - just plain old slow roasting


pulled at an IT of 195f - probably could/should have gone a few degrees higher


but it pulled nicely and was beautifully moist


here's looking forward to the 26th Dec - we're doing a 14lb Turkey on the Performer rotisserie, lamb shoulder on the wsm and a 4 rib prime beef roast (reverse sear) on the BGE

Thanks for lookin
Chris
 
Last edited:
Chris, looks great! I'm curious how you will serve this. Solo? With sauce? A lamb version of a pulled pork sammie (I'm guessing not.....)?

Rich
 
Rich G said:
Chris, looks great! I'm curious how you will serve this. Solo? With sauce? A lamb version of a pulled pork sammie (I'm guessing not.....)?

Rich
Click to expand...

Rich - we served this with roast potatoes and greens - plus some 'jus' we had from a previous cook. Next time I'll capture the meat juices and use the 'fresh' ones...
 
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