Pulled Lamb Shoulder - [Moroccan Style].


 
TonyUK

TonyUK

TVWBB Gold Member
A 4lb lamb shoulder with an apricot (preserve), harissa, rosemary, caraway, saffron marinade & a dusting of garlic granules.
(I couldn't get hold of Ras el Hanout at short notice).

Protein and smoker all prepped the night before. Weber coconut briqs & olive wood for smoke.

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06:30 start & it started to rain, but zero wind. The rain wasn't that bad, but I decided to put up the umbrella as a precaution.

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I'm glad I did. Just as I got the smoker assembled.....the heavens opened!

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3hrs in & sitting pretty. Lamb is at 120IT.

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After 7hrs got to 200FIT. Wrapped in foil & towels & into a cool-box for a couple of hours.

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Strong work sir! Glad when there isn’t anything to “find a container” for!
Finding a lamb shoulder here is not very easy, we used to have butcher shops that carried “hanging” meat and they would cut you what you asked for. But, not any longer !
 
Here they seem to be cut into “shoulder steaks/chops” and real butchers, around here, are getting more rare than hens teeth!
Just did a quick Amazon search, “WHOOSH!” The shoulder (oyster cut, like yours) is $70! They also show a “square cut” which looks like a forequarter, sort of, more ribs attached. That seems like a lot more bone to me.
Time to “network” with some of the folks around here!
 
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ChuckO said:
Seriously awesome cook. Is Lamb Shoulder a special cut, or typically in your side of the pond?
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Very typical Chuck. No issues getting hold of lamb shoulder from the traditional butchers I use. But not easily found in supermarkets though.
 
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