I'm having guests over this weekend and thinking about trying out a slow roasted lamb shoulder on my kettle. Never done this cut before. Was planning on an overnight marinade in a simple yogurt/garlic/herb mixture. Then roasting over indirect for a few hours.
Does anyone have any tips to impart? Some things I'm not sure about: should I keep it covered for part of the cook to let it braise in its juices a bit? I did the 3-2-1 method a few weeks ago with beef short ribs and they were phenomenal.
Was also planning on using very little, if any smoke. I have oak, cherry, and hickory. Which would be best suited?
What temp should I cook to? Should I aim to keep it around the 200 mark, or go higher with this cut?
I'm imagining that when this thing is done, it will be in a state that it can be pulled apart, and served with rice. Is this correct, or is it more of a slicing meat?
Finally, how big of a roast should I aim for? We are 6 adults and 5 children. Of course leftovers are never a problem!
Thanks!
Does anyone have any tips to impart? Some things I'm not sure about: should I keep it covered for part of the cook to let it braise in its juices a bit? I did the 3-2-1 method a few weeks ago with beef short ribs and they were phenomenal.
Was also planning on using very little, if any smoke. I have oak, cherry, and hickory. Which would be best suited?
What temp should I cook to? Should I aim to keep it around the 200 mark, or go higher with this cut?
I'm imagining that when this thing is done, it will be in a state that it can be pulled apart, and served with rice. Is this correct, or is it more of a slicing meat?
Finally, how big of a roast should I aim for? We are 6 adults and 5 children. Of course leftovers are never a problem!
Thanks!