Dinner last night for 7 of us was two 6.5 lb lamb shoulders cooked for 11 hours at 250 over a drip pan in the large. Final internal temp was 193. The shoulders were rubbed with the following mixture and sat in the frig overnight before cooking: 2 Tblsps each of ground cinnamon, ground cloves, ground cardamon, and ground cumin, plus 2 tsp of salt and fresh ground black pepper this a modification of an Omani rub from reichlen's book). Just before putting them on a raised grill, they were sprayed with olive oil. They were quickly resprayed at 3 and 8 hours. They were fall-off-the-bone tender; as easy to pull as the best pulled pork, but we served slices with cold couscous salad (laced with scallions, currants, pine nuts and lime juice). This was the best cook of the summer so far and half a shoulder was left over for later. Hope some of you try it.