tinyfish Posted November 2, 2016 Report Posted November 2, 2016 6 hours ago, tomahawk66 said: I've got a shoulder of lamb... am wondering how to cook it this Saturday... Sent from my SM-G935F using Tapatalk Am sure Aussie Joe will be able to help. 1
ckreef Posted November 2, 2016 Author Report Posted November 2, 2016 1 hour ago, tinyfish said: Am sure Aussie Joe will be able to help. Aussie Ora is the lamb whisperer. 1
Aussie Ora Posted November 2, 2016 Report Posted November 2, 2016 Aussie Ora is the lamb whisperer. Baah Baah meh lol lamb talkOutback Kamado Bar and Grill
Aussie Ora Posted November 2, 2016 Report Posted November 2, 2016 I've got a shoulder of lamb... am wondering how to cook it this Saturday...Sent from my SM-G935F using Tapatalk Lamb is one of God's greatest inventions for bbq lol liked most meat there are heaps of ways of cooking i have done this cook numerous times in the oven before I got my Kamado it is a refreshing great tasting meal http://www.taste.com.au/recipes/38214/slow+roasted+lamb+shoulder if you look through the website there is some excellent recipes to try lamb does not need a really long cook to bring out its true flavourOutback Kamado Bar and Grill 1
tomahawk66 Posted November 2, 2016 Report Posted November 2, 2016 Looks pretty darn good!I was thinking of doing a Uyghur style roast from Xinjiang (North West) in China. Basically a roast shoulder with a (mostly) dry rub heavy on the cumin, some chilli powder, ginger, soy, sugar, shaoxing wine etc. On a bed of potatoes and onions.What say you?Sent from my SM-G935F using Tapatalk 2
Aussie Ora Posted November 2, 2016 Report Posted November 2, 2016 Looks pretty darn good!I was thinking of doing a Uyghur style roast from Xinjiang (North West) in China. Basically a roast shoulder with a (mostly) dry rub heavy on the cumin, some chilli powder, ginger, soy, sugar, shaoxing wine etc. On a bed of potatoes and onions.What say you?Sent from my SM-G935F using Tapatalk Cumin is great on lamb those ingredients will go well I have used Chinese wine on lamb and it works well we have a great Asian infulance down here. Go for it but I highly recommend foiling it to keep the moisture in makes a huge difference with lambOutback Kamado Bar and Grill 1
tomahawk66 Posted November 2, 2016 Report Posted November 2, 2016 Build a bark first then foil or first foil then finish hot and direct to get the colour?Sent from my SM-G935F using Tapatalk 1
tony b Posted November 2, 2016 Report Posted November 2, 2016 Just don't overcook it. Lamb gets tough if you cook it past medium. I prefer somewhere between rare and medium-rare for chops/racks and medium rare for shoulders. 1
tomahawk66 Posted November 7, 2016 Report Posted November 7, 2016 Not really worth its own thread so I thought I'd just share the results of my lamb shoulder experiment.It was a bit more than the shoulder including a couple of ribs in there too:Prepped a bed of spuds and onionsScored the meat and rubbed with rice wine and soy mix before adding the dry rub of cumin, chilli powder, garlic, ginger, sichuan pepper corns, coriander seeds and pepper.3 and a half hours started at 375F for about an hour and then let it settle at 325F for the remainder.Came out pretty good:Potatoes and onions were stand out!Sent from my SM-G935F using Tapatalk 4
ckreef Posted November 7, 2016 Author Report Posted November 7, 2016 @tomahawk66 fantastic cook. Looks delicious. I like the idea of wrapping it up with the potatoes and onions. I cooked some more lamb last night. Will post it in a little while.
Aussie Ora Posted November 8, 2016 Report Posted November 8, 2016 Nice looking sholdar yumSent from my SM-P600 using Tapatalk
