Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

LAMB: Shoulder or leg for shredded meat? How much time per lb amd what temp?

Making lamb shawwarma this weekend a la DDD sausage, shawarma and seafood episode
Looks like the guy at Street 360 in New Hampshire uses shoulder instead of leg of lamb   cooks it, boneless covered tight over a bed of sliced onions amd whole garlic cloves at 350F for 4 hrs, then shreds it and crisps meat up on flattop to replicate that vertical spit crust....

Question for the eggnation.  How would you go about making a lamb shoulder to get similar results as we get indirect on bge with pork shoulder and brisket?   Looking to skip the flattop step and just go shredded shoulder of lamb with some bark.....



Looking for time and temp guid amd whether leg of lamb is preferable to shoulder?

Met with butcher this AM who said lamb shoulder going on sale so id prefer to use that

Any guidance would be appreciated
Thanks!

Comments

  • fishlessmanfishlessman Posts: 23,562
    i did this with the leg because some here years ago said it could not be done. im not a big fan of the taste of mutton but thats what it tasted like to me, others would enjoy it though. basically cook at 250 dome to 180 internal, wrap with some liquid (that onion they used on the show would work as it doesnt need much added liquid and add the flavor profile you want).  cook til tender which was a good 210 plus internal.  i think it was about 10 hours for a small boneless leg.  the shoulder would be more pullable. the fat intensifies the flavor on lamb cooked this way, it can get overpowering, i would cut off as much as possible.  i had not seen shwarma before so had no clue what to add to a sandwich which may have addressed my issues with this cook. since this cook ive done the kafta kabobs  thats been posted here, im sold on those
    2004_0131Image0012jpg

  • Shoulder if you can get it. Lots of tendons and silver skin in the leg. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • GrillSgtGrillSgt Posts: 2,101
    A shoulder will give you a better version. Leg is somewhat dry as it is basically a bundle of muscles. When I do a leg on the egg/grill I break it down into the seven muscles, marinate and grill with a good char and medium rare. 
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • westernbbqwesternbbq Posts: 2,295
    Thanks brethren!  Shoulder it is.  Bnq bible steven raichlen has a pretty good bbq lamb shoulder recipe so that combined with what i could glean from DDD demo plus @fishlessman technique will morph into something i hope is tasty
    Stay tuned.....
  • GrillSgtGrillSgt Posts: 2,101
    Remember, pics or it didn't happen.
    Woodford & Barren Co. KY

    LBGE, XLBGE, Smobot, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • fishlessmanfishlessman Posts: 23,562
    GrillSgt said:
    A shoulder will give you a better version. Leg is somewhat dry as it is basically a bundle of muscles. When I do a leg on the egg/grill I break it down into the seven muscles, marinate and grill with a good char and medium rare. 
    leg makes the best kabobs with the high char to med/rare ratio, seldom cook a whole leg anymore. you would be surprised how much hidden fat is in the leg muscle, the low and slow is pretty moist for something you would think would be dry. i was really surprised by that
  • westernbbqwesternbbq Posts: 2,295
    @CincyTiki

    Now THAT'S exactly what i was looking for!   Thanks mucho.   I got two shoulders and will spice them up tonight.   Put em on BGE tomorrow morning and cook at 250F.   I am guessing the IT of yours was 195-200?  Please confirm


    Im looking for ultra tender fall apart meat, nice exterior crust and subtle bbq flavor .  It looks like you hit all 3 on yours to perfection.

    Putting these in pita bread with tzatiki, onions, lettuce and tomato...

    Plus making chicken souvlaki so hopefully that turns out a winner....
    Cant wait!
  • zahuliozahulio Posts: 80
    I slow-cooked this yogurt rubbed lamb shoulder in my BGE. Full recipe here 

    Lamb done
  • CincyTikiCincyTiki Posts: 339
    @westernbbq. I pulled it off the egg at 200-205.  Hope you enjoy it, great flavor.
    Enjoying life in Cincinnati, Ohio - Large BGE & MiniMax BGE
  • westernbbqwesternbbq Posts: 2,295
    Thanks @zahulio

    Did you leave yogurt on all night?   Seems to me like the meat would turn to mush....  I have two shoulders so maybe one with yogurt and one without
  • Sea2SkiSea2Ski Posts: 2,863
    I see a new cook in my future......
    Carry on
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • zahuliozahulio Posts: 80
    Thanks @zahulio

    Did you leave yogurt on all night?   Seems to me like the meat would turn to mush....  I have two shoulders so maybe one with yogurt and one without
    Yes...overnight marinade. The meat didn’t turn to mush, but it did create a (excessively) dense bark. Next time, I’ll wrap it during the stall.

    please post how yours turns out
  • westernbbqwesternbbq Posts: 2,295
    This one is a WINNER
    Bought shawarma spice mix from whole foods, dry rub overnight and put yogurt on 2 hrs before putting on the grill.

    Smoked at 250F for 10 hrs

    Amazing.  Made homemade tzatziki whichn was incredible.   Big time crowd pleaser
  • westernbbqwesternbbq Posts: 2,295
    edited August 12
    By the way i didnt have time to snap picts of the shoulders on the egg because guests kept coming to grill area for samples....so freaking good i cant believe it

    Lamb shoulder cook is similar to pork shoulder.   More bones to deal with on lamb but thats OK.   Well worth the results....
  • Sea2SkiSea2Ski Posts: 2,863
    Hmmmm...  this has been moved up on the list.. that looks fantastic. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • westernbbqwesternbbq Posts: 2,295
    Sea2Ski said:
    Hmmmm...  this has been moved up on the list.. that looks fantastic. 
    Do it and you wont look back
    I wish id hve done this sooner.  Unreal how great this is....
Sign In or Register to comment.
Click here for Forum Use Guidelines.