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FlyingTivoFlyingTivo Posts: 352
Started cooking!
What internal Temp to look for?
Men, easier fed than understood!!


  • GA_DawgsGA_Dawgs Posts: 273
    No clue but ill bet that's going to be delicious!
  • Mattman3969Mattman3969 Posts: 8,046
    I would guess it would be like pork,so about 145ish but you will want to double check me so you don't end up like Travis with the bad food squirts coming out both ends. I agree with Dawgs, I get it will be awesome!! Please share your recipe ad end results.


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • FlyingTivoFlyingTivo Posts: 352
    Simple is better, brine for 2hrs, olive oil, sea salt Koshers!
    Thats it! But the Salsa is what really matters, home made by
    my Auntie!

    Men, easier fed than understood!!
  • Little StevenLittle Steven Posts: 28,817
    Nononono, 125-135 for lamb. God I hope I'm not too late


    Caledon, ON


  • Mama RoneckMama Roneck Posts: 385
    135 for a leg of lamb. But a whole shoulder nerds to be taken to about 190 to get tender. We braise shoulders and roast legs. All good though!
  • FlyingTivoFlyingTivo Posts: 352
    I ended up doing 190º, a little tough but it was a gift from a patient of mine, so don't really know quality.

    Men, easier fed than understood!!
  • Mama RoneckMama Roneck Posts: 385
    Looked great!  Is your Egg L or XL? Sorry if my advise led you to take it off too soon.  My experience with the shoulder is that it needs at least 190 to get tender and come off the bone easily.  It's a bit like a beef brisket or chuck that way.  Next time I do it, I might take it over 200.  

    There's a pub in London, The Anchor and Hope, that does a fantastic braised lamb shoulder that they just plop down in the middle of the table. Serves 5 or 6.  I think they do it in the oven for 6 or 7 hours.
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