Lamb Shoulder -- need cooking times, marinade rec, etc

Unknown

I plan to smoke two 4 lb lamb shoulders ( bone intact). The only recipe on the BGE site is for butterflying which I would rather not do. ANy help on cooking time, marinades recommendations, or other suggestions would be much appreciated

locolongball

JBinSD,[p]I roasted mine around 325, indirect heat. For a bone in you are looking at about 20-30 mins per pound, for Med Rare. I did one about that size last year, and I believe I pulled it after 2hrs or so, which would go along with the cooking times. Check out the link below, and good luck to you. I love Lamb!
[ul][li]Lamb Cooking Times[/ul]

Marvin

JBinSD,
Checkout the "submitted recipes" on the BGE home page. I submitted a recipe for Meschoiu (roasted lamb shoulder) done Moroccan style. It is our favorite cook on the egg. It is a lo-n-slo cook using apple or pecan wood for smoke; about 225-235 dome temp using an indirect setup; and cooking until 200 internal for "fall-off-the-bone" tender. I may be biased, but I've not tasted lamb done better, and we always have two or three baby lambs in the freezer for Greek style grilling (hot-n-fast), simple roasts with Rosemary and garlic; and seared and roasted racks, etc, etc. Have fun!

Topo Gigio

Marvin, are the cooking times for lamb shoulder similiar to pork butts (shoulder) for lo-and-slo? Do you have time estimates for 4-6lb lamb shoulders?

Marvin

Topo Gigio,
They are about the same: 1 1/2 - 2 hr/lb. Enjoy!