Got a nice sized bit of lamb at the supermarket this weekend - around £5 to have enough lamb for four (alongside ribs and chicken thighs and drumsticks)
Seasoned it with sea salt and pepper, and soaked apple chunks. Nothing else. Took about 2 hours to get to 160 degrees (my wife likes it medium) and it was left to rest for half an hour.
I'm not a major fan of lamb but if it comes out as good as this in the WSM, it'll be bought a lot more often.
Shoulder of Lamb
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theburnschap
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- First Name: Mark Burns
- Location: Coalville, Leicestershire
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All Weather Griller
Re: Shoulder of Lamb
Good effort. I have the same opinion of lamb, I always find it quite fatty and just not appealing. Although I did a couple of legs recently on the Weber Performer and I would agree, much nicer.