Lamb shoulder
 

Hi!
I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
supermarket (Chinese Cultural Center, for the Phoenicians in the
group).
Am I right in thinking this will work well in my NBBD, at 250 or so,
low and slow, to let the fat render out?
Any sugestions as to rub? (I've not done lamb in the smoker before.)
Thanks!

--
Hillary Clinton said Friday
she'd use Bill Clinton as a
diplomat. She is not worried
about him at all. At the rate
the Bush foreign policy is
progressing, soon every country
in the world will require their
women to be covered from head
to toe.

Lamb shoulder
 

Bill Funk wrote:

> Hi!
> I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
> supermarket (Chinese Cultural Center, for the Phoenicians in the
> group).
> Am I right in thinking this will work well in my NBBD, at 250 or so,
> low and slow, to let the fat render out?

Yes. Cook it higher than loin or leg, but not too high.
You can't cook it really high and pull it like like
you can pork shoulder. Cook it to about 160 F internal
and serve it sliced.

> Any sugestions as to rub? (I've not done lamb in the smoker before.)

I keep the rub simple. S%P and some garlic powder. If I
have fresh rosemary I'll use that sometimes, but that's
about it.

--
Reg

Lamb shoulder
 

"Reg" > wrote in message
t...
> Bill Funk wrote:
>
>> Hi!
>> I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
>> supermarket (Chinese Cultural Center, for the Phoenicians in the
>> group).
>> Am I right in thinking this will work well in my NBBD, at 250 or so,
>> low and slow, to let the fat render out?
>
> Yes. Cook it higher than loin or leg, but not too high.
> You can't cook it really high and pull it like like
> you can pork shoulder. Cook it to about 160 F internal
> and serve it sliced.
>
>> Any sugestions as to rub? (I've not done lamb in the smoker before.)
>
> I keep the rub simple. S%P and some garlic powder. If I
> have fresh rosemary I'll use that sometimes, but that's
> about it.
>
> --
> Reg
>
That would be my feeling as well, S&P, garlic powder and rosemary.
With leg of lamb, I use garlic and rosemary sprigs and then roast rare to
120F for one of the great BBQ meals there is.

Kent

Lamb shoulder
 

"Reg" > wrote in message
t...
> Bill Funk wrote:
>
> > Hi!
> > I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
> > supermarket (Chinese Cultural Center, for the Phoenicians in the
> > group).
> > Am I right in thinking this will work well in my NBBD, at 250 or so,
> > low and slow, to let the fat render out?
>
> Yes. Cook it higher than loin or leg, but not too high.
> You can't cook it really high and pull it like like
> you can pork shoulder. Cook it to about 160 F internal
> and serve it sliced.
>
> > Any sugestions as to rub? (I've not done lamb in the smoker before.)
>
> I keep the rub simple. S%P and some garlic powder. If I
> have fresh rosemary I'll use that sometimes, but that's
> about it.

Personally, I use fresh garlic and rosemary. Cut the garlic into slithers
and pierce the meat with a knife (I would also de-bone and tie rather than
cook it with the bone). Take a few sprigs of rosemary and force it into the
meat with a garlic slither. Repeat 2 or 3 dozen times until the meat is
evenly impregnated with the rosemary and garlic.

A good full-bodied red wine should accompany the meat well.

Graeme

Lamb shoulder
 

On Tue, 27 Feb 2007 16:19:03 -0700, Bill Funk >
wrote:

>Hi!
>I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
>supermarket (Chinese Cultural Center, for the Phoenicians in the
>group).
>Am I right in thinking this will work well in my NBBD, at 250 or so,
>low and slow, to let the fat render out?
>Any sugestions as to rub? (I've not done lamb in the smoker before.)
>Thanks!

Thanks!

--
Mitt Romney's secret campaign
play book was leaked to the press
Tuesday. His strategists reveal
they're going to try to turn
Hillary into a Frenchwoman.
Bill Clinton offered to donate
to the campaign if they'd turn
her into Catherine Deneuve.

Lamb shoulder
 

On Wed, 28 Feb 2007 11:36:53 -0000, "Graeme...in London"
> wrote:

>
>"Reg" > wrote in message
et...
>> Bill Funk wrote:
>>
>> > Hi!
>> > I picked up a frozen lamb shoulder for $2.99/lb., at a chinese
>> > supermarket (Chinese Cultural Center, for the Phoenicians in the
>> > group).
>> > Am I right in thinking this will work well in my NBBD, at 250 or so,
>> > low and slow, to let the fat render out?
>>
>> Yes. Cook it higher than loin or leg, but not too high.
>> You can't cook it really high and pull it like like
>> you can pork shoulder. Cook it to about 160 F internal
>> and serve it sliced.
>>
>> > Any sugestions as to rub? (I've not done lamb in the smoker before.)
>>
>> I keep the rub simple. S%P and some garlic powder. If I
>> have fresh rosemary I'll use that sometimes, but that's
>> about it.
>
>Personally, I use fresh garlic and rosemary. Cut the garlic into slithers
>and pierce the meat with a knife (I would also de-bone and tie rather than
>cook it with the bone). Take a few sprigs of rosemary and force it into the
>meat with a garlic slither. Repeat 2 or 3 dozen times until the meat is
>evenly impregnated with the rosemary and garlic.
>
>A good full-bodied red wine should accompany the meat well.
>
>Graeme
>
It BBQues beautifully if left untied after having marinaded in a EVOO,
garlic rosemary & ?? at about 10 mins/side for 'pink'. I can post a
recipe for the marinade if anyone likes. [includes 'Greek roast
potatoes

Harry
who's never had left overs . . . .