Lamb shoulder advise anyone

[Debmar]

Sunday plans are for pulled lamb on the UDS. First time for me and looking for any advice
Was thinking about 275 for temp, its a front shoulder, about 5 lbs, bone in
Go to IT about 205 ish? Will take a while i would think. Should i wrap or just let her go?
How would you serve it, on flat bread, tortillas, or? Sauce suggestions?
Did some searching but not a lot of lamb advice compared to other meats so thought i would ask
Thanks

 

[countryrocker212]

https://blog.thermoworks.com/beef/s...654690488864684864959699352002836443047380488

I’ve been waiting to make but haven’t got around to it.

 

[JJJBBQ]

I’ve done several pulled leg of lamb, but have never been able to source shoulder. Don’t tend to measure temps consistently. Just go until it probes tender. But lamb shoulder should be similar to pork. I’ve smoked mine around 250-275. Since they’re generally much smaller than pork shoulders, cooking times should be faster.

We love it best served like a gyro. Wrapped in a heated pita bread with tzatziki sauce, red onion, and tomatoes. I can only imagine that pulled lamb shoulder would be even better than leg of lamb given the increased fat content. Leg is still mighty tasty, but just leaner.

I think Titch being from down under is one of the resident lamb experts on this forum. Hopefully, he’ll chime in with his wisdom and experience.

 

[Titch]

Treat it like a pulled pork, simple to do, I prefer bone in if you can, the bone wriggle will let you know when its ready.
Lamb shoulder is Very forgiving.
I,m def no expert but do love my Lamb
There has been lots of Lamb cooked on this site

 

[Titch]

Try these

https://www.bbq-brethren.com/forum/showthread.php?t=203522

https://www.bbq-brethren.com/forum/showthread.php?t=271040

https://www.bbq-brethren.com/forum/showthread.php?t=277477

 

[BuffaloDave]

I just did a lamb shoulder a week ago. It was deboned, rolled and tied.

I smoked it over cherry, spritzed it a couple times with diluted acv, wrapped it when it got around the 175 mark, then let it go till it was tender. Easily one of the best bites of smoked meat around.

 

[BuffaloDave]

I ran at 275. There's so much fat it's hard to mess up. I let it drip onto some veggies and made naan.

 

[mike243]

Dang after seeing those pictures I'm wanting lamb lol been a long time since I smoked any.

 

[LordRiffenstein]

Try this recipe but with lamb. I found it on this fine forum, it´s amazing:

Barbacoa for tacos. I can't remember if I got this recipe here or if I got it elsewhere and converted to be cooked kind of like Pepper Stout Beef. Serve it with cilantro, fresh or pickled onion, and cholulua.

3 lbs chuck roast (fat trimmed)
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 small white onion, finely chopped (about 1 cup)
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar
3 bay leaves
1 Tablespoon ground cumin
1 Tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons salt (plus additional to season roast)
1 teaspoon black pepper (plus additional to season roast)
1/4 tsp ground cloves
1 cup beef broth or water

Heavily season chuck roast with salt and pepper and cook on smoker at 225 until an internal temp of 165 is reached

While roast is cooking, mix the other ingredients together in a 13x9 or similar aluminum or oven safe pan.

Once the roast hits 165º, place into pan directly on top of other ingredient mixture and cover tightly with foil. Cook in smoker or oven at 350º for 2.5-3hrs or until roast is fork tender. Once meat is tender, shred all of the meat in the liquid and mix thoroughly. If more liquid is needed to give the meat a good coating, add 1/2 to 1 cup of hot water. Place back into oven and cook for an additional 15-30 minutes until most all liquid has cooked into the meat.