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Lamb Shoulder Bone In Raised Direct

mlc2013
mlc2013 Posts: 988
in EggHead Forum
After reading danguba78 post about his Croatian Lamb Shoulder, I decided to try one raised and direct. Im relatively new to egging, this being my 8th cook on bge lets see how it goes. Ive posted the prep pictures for now as the cook hasn't happened yet. I used dried marjoram, dried rosemary, sea salt, seasoning salt, sliced garlic. I trimmed the shoulders and put slits in it to insert some of the seasoning. Wish me luck and if anyone has any suggestions please feel free to chime in. I plan to cook for 5 hours (or however long it takes to get IT 185) at 225.
I only seasoned this morning so lamb will only be in refrigerator for about 5 hours before I cook.
Long Island NY    
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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Comments

  • danguba78
    danguba78 Posts: 92
    Following—interested in how this turns out. 
    Bridgeport, Chicago, IL
    XLBGE, MiniMax BGE
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  • td66snrf
    td66snrf Posts: 1,822
    And then what happened? 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • mlc2013
    mlc2013 Posts: 988
    okay i put on BGE about 30 minutes ago current temp at top grate is is 275 I closed the daisywheel a little more trying to get temp back down to 225
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    td66snrf said:
    And then what happened? 
    Ill give step by step as its happening, but nothing more to see for a few hours. I did add some apple wood chunks a last minute decision. Im using the last of BGE lump, I just picked up Rockwood from my local Ace and figured I should finish the open bag of BGE before I switch to RW. I hear once you go RW to go back.
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    temp finally leveled out at 225

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    I totally misjudged the time it would take to cook, its been 7 hours we ate our side dishes roasted Cauliflower/String beans (this must be what a vegetarian feels like and I hate it) and were still waiting for the shoulder its at 170 IT and top grate is 230. Most likely just going to wrap and fridge it once its done of course after a sampling. 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    as far as feel and flavor I never had a Croatian lamb before so I have no idea what I'm feeling for. I have not looked at the shoulder since I put it in, I will take a peak in a few minutes. 
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    shoulder looks great color wise its at 175 IT im going to give it another 15 minutes then take it off the grill, I have to go to bed. I now know this is a 8-9 hour cook not a 5 hour cook like i previously stated, at least at 225
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • td66snrf
    td66snrf Posts: 1,822
    When I cook lamb shoulder roast I pretty much cook it like a pork shoulder or butt.  I cook indirect at 250/275 until it stalls around 170 IT, usually about 3hrs. When it stalls I foil it and bring it to the IT to 205/210 usually another couple of hours. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • mlc2013
    mlc2013 Posts: 988
    Well it stalled at 160 for a good 1.5 hours.

    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • mlc2013
    mlc2013 Posts: 988
    Final verdict. 
    DELICOUS!!
    It was worth the wait, I took it off the grill at 175 IT. The only things I would do differently is add more garlic, and add a second shoulder, besides giving it 8-9 hours cook time. After trimming away all the fat and bone not much meat left. Meat was super tender and juicy full of flavor and the outside was a [erfect crunch.
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • Wolfpack
    Wolfpack Posts: 3,551
    Looks really good- I’ve never done one but your pictures make me think I should change that. 


    I’m not sure on the lamb but pork shoulder has a lot more fat and can handle higher temps (if you wanted to try to shorten the timeline). 
    Greensboro, NC
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