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mlc2013

Lame Shoulder Bone In Raised Direct 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 cook 5 hours (or however long it takes to get IT 185)at 225. danguba78 

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