Pulled Lamb Shoulder with Cumin and Chili

G'Day Bruces!:becky:

Sorry about the delay in getting this post up. I was pretty upset about what's going to be the entry photo for the "Lamb" TD... Full disclosure being that I was absolutely sh!tfaced when I took the plating pics. I hadn't planned to be, but during the day I had a few glasses of wine (as you will see) and right at the end I had a neighbor pour me two serious glasses of scotch and I'm not as able to absorb all that any more now I'm less than 170#. :icon_blush:

I was wanting to do it all over again, but never got the chance so I have to go with this one.:tsk:

Well, in the beginning everything was fine. I had it all together with the spices, onions, and some very nice EVOO!


And marinaded the lamb shoulder in this for 3 days!


On it went with some Banksia wood for smoke!


Cuppla nice shots here after it was on at 300F for about 3 hours.





I found this old bottle of wine I'd had for a very long time. I thought it would be terrible but needed it for the next step. As a matter of fact, it was outstanding :shock: and I started sipping away at this.


From here it went into the cabinet smoker for a few hours until it was about 200ish.



Then it rested in a cooler for a few hours till dinner. Made the salads and all the other things... specifically a pumpkin mash which I had a lot of pics of as well.... But this is when I started to go off the rails with the bottle of wine and those Scotches!:crazy:

Sooooo... much later... absolutely HAMMERED.. I pulled the Lamb.


And this was the salad plate:


You can see where I was trying to go with this. Have a nice base of pumpkin puree, a super pretty salad and a tantalizing tower of pulled lamb on the top for your eyes to feast on...

Instead:



I got 2 very ordinary shots...

But the leftovers looked pretty good.



And how was it?

Well, I'm told it was absolutely awesome.... but my memory is a little hazy.:sorry:

I had some for dinner the next night and it was pretty good!

Thanks for looking... I did write down the recipe if you want it... It is certainly worth doing again but without the friendly neighborly assistance next time.

Cheers!

DevilsGrill said:

If that's how you cook "nailed" then id love to see what you can do sober!.Or is it like the Drunken Master movies where you cook better under the influence :-D

As a fellow Melbonite we should catch up for a feed and a few beers and share the BBQ love...

Click to expand...

Ahhhh, yes but only up to a point. I was well and truly past that point!

Smoke on Badger Mountain said:

Looks great! I'm not sure I could have plated half that well if I were hammered. I would take that recipe!

Click to expand...

Here you go!

As I wrote it down... I don't mess to much with quantities. You pretty much make it up and balance it to your own preferences.



Cheers!