British BBQ Society Forums

I couldn't help notice that there is no section in the Recipes area for lamb, nor have I seen it mentioned that much here.

I may have a whole lamb shoulder coming my way in a few days, and I wonder if it could be cooked somewhat like pork shoulder. I know it is a fattier meat, and I am sure my grease bucket will be full by the end, but is this something that could be smoked or cooked low and slow?

Always the way, isn't it, you look for something, and only after you post do you see "Other Meats: Lamb, mutton, game...."!

Anyway, advice on the above still invited. It is lamb (not mutton), and should be something like a 2kg shoulder.

No, that is a great help, as it warns me to keep a very close eye on it.

Whenever I cook lamb I found that the trick was not to cook it for too long and too low a temperature ... I go for 250F and cook until tender but not mushy ... this renders down enough of the fat and leaves the meat juicy and tender.

Good luck !

Cooked the lamb this afternoon. Due to other stuff happening, it didn't go into the grill until 3pm, so I only gave it an hour or so on smoke, then whacked the temp up to bring it in in time for tea. Cooked for just under 3 hours, not including rest time.

As usual, was too busy bringing a meal together to take pictures. This is the plate of leftovers for tomorrow.



As you can see, it caught a bit of smoke, but it wasn't particularly noticeable. However, it was extremely tasty, served with paprika potatoes and carrots.

I don't like lamb, but that looked very moist and you can see the smoke ring on it - very good first attempt - do youthink you will smoke lamb again?

clairbare wrote:I don't like lamb, but that looked very moist and you can see the smoke ring on it - very good first attempt - do youthink you will smoke lamb again?

Definitely. This time I was pushed for time, and also a little wary of cooking too slow, too long, given the earlier comments. Next time, I will leave it smoking for longer. As you noted, this one was very moist, and quite tender, but I didn't get to the point where the bone would pull out, which is what I was initially aiming for.

I have another one of these shoulders coming to me at Christmas, but before that, I am going to see what the pellet grill does to the lamb chop, or perhaps a bit of neck. I reckon if I take a bit of care, they could be quite tasty, and there is more exposed meat to take on the smoke.