ulc
is one Smokin' Farker
- Joined
- Jul 6, 2017
- Location
- atlanta, ga
Lamb is not something I normally cook or eat but I got a good deal on lamb shoulder so I decided to give it a shot. I used the Western lump charcoal I picked up from Walmart Memorial Day sale along with some cherry chunks in my 18.5 WSM. Total cook time was about 5 hours at around 290 F cooking temperature. I pulled the lamb when the meat internal temp hit around 200 F.
2.99 /lb for lamb shoulder is pretty good deal for my area
Rubbed it with olive oil and sprinkled on salt, black pepper, garlic powder, rosemary, and thyme
In the smoker
5 hours later
Little taste test after a rest
Split open with the big bone removed
Sliced and chopped
Perilla leaf from the garden with some lamb, white rice, and gochujang paste
I really enjoyed the lamb. I was afraid it would be gamey but it wasn't at all. I mean I could taste the lamb but it was the good kind of taste. The meat was really soft but one thing I noticed was how rich it tasted. The grease is heavier and thicker than pork or beef and turns into thick lard as it dries. I had some difficulty removing the grease from my hand even after washing it with soap.
2.99 /lb for lamb shoulder is pretty good deal for my area
Rubbed it with olive oil and sprinkled on salt, black pepper, garlic powder, rosemary, and thyme
In the smoker
5 hours later
Little taste test after a rest
Split open with the big bone removed
Sliced and chopped
Perilla leaf from the garden with some lamb, white rice, and gochujang paste
I really enjoyed the lamb. I was afraid it would be gamey but it wasn't at all. I mean I could taste the lamb but it was the good kind of taste. The meat was really soft but one thing I noticed was how rich it tasted. The grease is heavier and thicker than pork or beef and turns into thick lard as it dries. I had some difficulty removing the grease from my hand even after washing it with soap.