Lamb Shoulder,slow cooked

[Titch]

Lamb was rubbed with Lemon Myrtle salt seasoning.
Smoked 3 hours with Banksia pods,then into a Dutch pot.
Further cooked 3 hours.
Weber Kettle ,using the snake method.
Served with roast Cauliflower (a first for me ) potato and greens.

Meet Rex,our resident freeloader.

hope you enjoyed.
Cheers.
Titch

 

[buccaneer]

Oh man, I love the look of that!
Note to self: get out bush and scrounge up some banksia pods and when in Vic, hit bill and titch up for some grub!

 

[fantomlord]

that looks great! :thumb:

 

[Bonewagon]

Looks delicious!

 

[Big George's BBQ]

That looks amazing Had lamb shank last night when I went out It was not BBQ but very good

 

[Bluesman]

Mmmmmm I like it......great job

 

[Mason Dixon Bowhunta]

That's a good lookin' plate of food! If Rex gets any closer grab him and throw him on the smoker as well

 

[BobM]

I really like lamb, great looking cook! :thumb:

 

[caliking]

Yum! That marrow is mine.

 

[silverfinger]

Only cooked lamb one time. That was this year and I really enjoyed it.

That there looks incredible.
Now I want to try it one more time!!!!

 

[JohnHB]

Great view. Looks like your slow cooking really caramelised the fat. I love lamb.
I also love mutton but it is hard to buy. Vic's Meat in Sydney organised a whole sheep & butchered it for me. The best bit was a mutton leg that I brined like corned beef for 7 days, cold smoked it for six hours then sous vide it at 140F for 24 hours. My Escoffier Society (15 members) loved it.
John

 

[MisterChrister]

Oh chit! :shock: that's some great looking grub ya got there!

 

[Phubar]

Yes Sir!

 

[bluetang]

Fine lookin stuff!

 

[chicagokp]

Dang, that looks mightly fine!

 

[canis latrans]

that looks AWESOME!

I've been wanting to try smoking some lamb...to what internal temp do you take it? I'm thinking apple wood, btw.

any other hints?

thanks!

 

[Titch]

that looks AWESOME!

I've been wanting to try smoking some lamb...to what internal temp do you take it? I'm thinking apple wood, btw.

any other hints?

thanks!

Can't help you with Applewood as I have never used it.
Because this went in a pot the internal was up high,in the pot at 68c/155f.
then kept low for 3 hours.
If your not potting it and its young lamb ,I would take it to 145 and hold it for an hour.
Usual way is for a touch of pink.
Cut of the excess fat as it can be a strong smell if your not use to it.
Good luck.
Cheers.
Titch

 

[buccaneer]

titch's most impressive feat is to start with a lamb shoulder and finish with a leg!:laugh:

 

[Smokey Mick]

Very nice Titch, Did you place the lid on the pot?

 

[Gig'em99]

Looks delicious!