BBQ Lamb

[Chris__M]

I couldn't help notice that there is no section in the Recipes area for lamb, nor have I seen it mentioned that much here.

I may have a whole lamb shoulder coming my way in a few days, and I wonder if it could be cooked somewhat like pork shoulder. I know it is a fattier meat, and I am sure my grease bucket will be full by the end, but is this something that could be smoked or cooked low and slow?

[Chris__M]

Always the way, isn't it, you look for something, and only after you post do you see "Other Meats: Lamb, mutton, game...."!

Anyway, advice on the above still invited. It is lamb (not mutton), and should be something like a 2kg shoulder.

[Chris__M]

No, that is a great help, as it warns me to keep a very close eye on it.

[MadCow]

Whenever I cook lamb I found that the trick was not to cook it for too long and too low a temperature ... I go for 250F and cook until tender but not mushy ... this renders down enough of the fat and leaves the meat juicy and tender.

Good luck !

[Chris__M]

Cooked the lamb this afternoon. Due to other stuff happening, it didn't go into the grill until 3pm, so I only gave it an hour or so on smoke, then whacked the temp up to bring it in in time for tea. Cooked for just under 3 hours, not including rest time.

As usual, was too busy bringing a meal together to take pictures. This is the plate of leftovers for tomorrow.



As you can see, it caught a bit of smoke, but it wasn't particularly noticeable. However, it was extremely tasty, served with paprika potatoes and carrots.

[clairbare]

I don't like lamb, but that looked very moist and you can see the smoke ring on it - very good first attempt - do youthink you will smoke lamb again?

[Chris__M]

I don't like lamb, but that looked very moist and you can see the smoke ring on it - very good first attempt - do youthink you will smoke lamb again?

Definitely. This time I was pushed for time, and also a little wary of cooking too slow, too long, given the earlier comments. Next time, I will leave it smoking for longer. As you noted, this one was very moist, and quite tender, but I didn't get to the point where the bone would pull out, which is what I was initially aiming for.

I have another one of these shoulders coming to me at Christmas, but before that, I am going to see what the pellet grill does to the lamb chop, or perhaps a bit of neck. I reckon if I take a bit of care, they could be quite tasty, and there is more exposed meat to take on the smoke.