Shoulder of lamb

[hotfeet]

Hi,

I have a full shoulder waiting to be cooked and fancy doing my first joint on my webber kettle.

Has anyone cooked this who can suggest times/temp/rubs and whether its best to sit in a roasting pan or on the grate. I also have smoking chips, and wondered how much of this should be used and wether these should be added at the beginning and further into the cooking process.

Any tips greatly appreciated. Thanks.

[RobinC]

Think there are some lamb recipes elsewhere in the forum. I do quite a peppery rub containing caraway seeds when I do lamb.

If you're going to add some smoke chips then do so at the start of the cook, how many you add and for how long depends on how smokey you want it to be.

You can cook either cook with a drip pan under the grate (and the lamb on the grate) or put the lamb in the pan on the grate - your choice. I tend to go with the drip pan under the grate and put a few veggies in there

[keith157]

Go with the pan under the lamb with the lamb on the grate, it gives a better appearance IMO. There is a lot of fat in a shoulder and it has a fairly high melting/cooking point there was agood point made on another post (I think by Steve) but I can't find it at the moment. Again smoke at the beginning as suggested and not too much of it, also plenty of garlic in the rub.

[hotfeet]

Would this more suit a wet rub of say oil, garlic, rosemary, salt n pepper? Keep it simple with a BBQ sauce on the side? Plan to shred best I can for on sandwiches drizzled with the sauce.

[RobinC]

Can't say that I've ever cooked and served lamb shredded tbh. I've always served it sliced.

[BBQFanatic]

This is my goto recipe for guests as it never fails. I like to add garlic into the lamb meat and then marinate in tumeric, balsamic vinegar, soya sauce and lemon juice. I cook it on indirect heat (depending on the size, but assuming its in the 2-3kg range), it takes between 1hr 30 - 2hrs. I start off the cook with the lamb on the grate, when it hits about an hour and the thinner side of the meat seems to be crisping up, I normally foil it with honey and a splash of apple juice. With about 20 mins to go, I unfoil it, and baste the lamb with a mix of honey/soya sauce (or a chutney call Mrs Balls Chutney). Then pull it off and let it rest and slice. The sweetness of the glaze cuts the fat of the lamb - I love it.

[hotfeet]

Now then, that sounds special