Lamb Shoulder

Misippi Egger · March 2009

Anybody ever cook a lamb shoulder?

A friend has given me a bone-in, frozen lamb shoulder (she raises lamb locally).
:woohoo:

Would you cook this like a Boston Butt? Thoughts??! :huh:

(Also got a boneless leg of lamb and some smoked lamb link sausage). :woohoo:

Richard Fl · March 2009

Here is an option.

http://playingwithfireandsmoke.blogspot.com/1993/02/lamb-stuffed-shoulder.html

Misippi Egger · March 2009

MAN........ That looks great !

Thanks, Richard.

Little Steven · March 2009

Misippi Egger,

Lamb shoulder is one of the tougher cuts. I've stewed it and braised it. Should work fine like a pork shoulder.

Steve

Misippi Egger · March 2009

Thanks, Steven.

I was considering injecting with a garlic/butter mixture, stuffing the injector holes with slivers of garlic. Maybe an herb rub, then slow cooking (200-225) until an internal of 135-140*.

Would this make "pulled lamb"? Take to 190-200*, then pull, like pork, or be better more rare and sliced?

Little Chef · March 2009

Better cooked more rare and sliced. It is my opinion it would be very gamy if let to cook that long. Also, careful with butter with this cut. It already tends to have quite a bit of grease...more butter may be more than you can handle grease wise. Go with the recipe on that site...that looks perfect!

Sear, then low and slow.
Wish I had a friend like yours in my area!! :laugh: :laugh:
Happy cookin!
Michelle
Hollywood, FL

Misippi Egger · March 2009

Thanks for the advice, Michelle - will do.

My friend is originally from NZ and they raise their own lambs, chickens, eggs, etc. Somewhat unusual in a metropolitan setting, though they do live about 20 miles from town in a more rural area.

I am looking forward to trying her kind gifts.

I think I will give her one of my bottles of Carnivore sauce and some duck breasts from this past season. (Keep up the shooting practice and you will be able to "go out and shoot it and bring it home to cook". :woohoo:

Lamb Shoulder

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