Moroccan Lamb Shoulder | Slow Cooked Lamb On The Kamado Joe
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- Опубликовано: 12 сен 2024
- I absolutely love lamb and lamb shoulder is up there with one of my favourites for the BBQ - it has plenty of fat running through it and when cooked low & slow, it all breaks down nicely in to some really tender, juicy pulled lamb.
The trick is to take the internal temperature way past where you usually would with lamb. Forget medium rare or medium, you want to take this all the way to around 93c-95c. This is the sweet spot and where you'll find the lamb will almost just fall apart! I like to put a nice Moroccan style marinade on the lamb then let the fire & smoke do its thing. I hope you enjoy the video!
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Love the fact that you admitted the onions didn’t work out 😂. Has happened to all of us during a long smoke, at least you didn’t try and hide it!
They were a bit cremated!
Do you think maybe adding lamb stock to the pan would help elky ? Love the onion idea but what would you do to combat the cremation ?
@@currym0nster Nice suggestion! I would say so yes...
Did this on a kamado yesterday and it was spectacular. My onions even worked. Love the easy to follow video format you deliver
Ah great to hear. Glad you liked the recipe!
That looks insanely good! Just picked up a 3kg lamb shoulder from my local butcher today… it’s going on the Kamado on Saturday now. Chers for the recipe!
Perfect Easter lamb recipe 👍🏽
Cheers, glad you enjoyed it!
That lamb looks gorgeous, nice one 👍
Thank you!
Nice looking recipe. I’m going to try this one soon!
Getting quiet swish with the videography now.
Thank you, I have someone help me now and it really shows I think!
Great video, lamb looks amazing, What was the time taken to cook?
Cheers. Off the top of my head, it was around 4-5 hours
Amazing. You on the wagon? Not seen you raising a can of Stella for a while 🍻🍻🍻😂
Haha certainly not! We just film 4-6 dishes in a day so I have to at least be professional for the morning shoots!
I'd love to see how you set up the internals for the Joe - do you have a video of this somewhere for a long cook - I find I run out of fuel...
I'll see if I can get one done early next year!
Nice recipee, I want to try with Harrisa sauce marinade and on Weber kettle, how did you setup your coals, I suppose indirect heat, right?
Definitely indirect. Maybe a ring of coals around the side (known as the snake method) or if you have a newer Weber with the heat deflectors then just use them
Where did you get the pan? I like that the handles are vertical so they don't take up extra space. Is it carbon steel? Love the channel!
Hey. Look up Kadai skillets. Enjoy!
@@TheSmokinElk what size skillet did you use?
Looks amazing. How long did it take for the lamb to get to target temp?
Around 4-5 hours off the top of my head
Looked really tasty! I just read online if you take lamb much past 145 F / 63 C it may start to taste gamey, any thoughts?
I find it develops a slightly stronger flavour but I'm all good with that!
Best kamado joe/bbq channel by far….get’s to the point, no nonsense unlike some others based in Canada.
Question dude, I see most people add a container on water (temp control I think) in the smoker when cooking their lamb, does it really make a difference?..
Nice vid BTW..
So from a curious learner... why wouldn't you score the underside too before adding the marinade? Maybe because there is not a fat cap in there underside too?
Roughly How long did this take to cook?
What temp is your bbq sitting at? Do you use the sloroller or joetisserie?
Hey. This was at around 150c and was done with the Sloroller
What was the plan with the onions? Just put them in the flatbreads with the lamb?
Yeah mine went too far and were ruined but at a lower temp, they will be lovely and caramalised!
Just one thing that confused me here. You cooked the lamb to 92C. Isn’t well done lamb 76C?
You take it way past that to break it down so you can pull it. I'd never do leg this way but shoulder has plenty more fat
The Smokin' Elk I appreciate you taking the time to reply. I guess I’m still just surprised that the lamb was so tender even when taken past that 76C mark. I’ll have to give it a go. Thanks again.
Where do you get your meat mate?
Hi mate. I use Philip Warren Butchers - the best around!
@@TheSmokinElk thanks I'll have a look. I've just gotten into the scene so finding your channel is amazing help. Didn't know there was much in the way of British bbq fanatics. I'm thinking of having an offset smoker built, as the branded ones are insane expensive. Do you think I should start with pellet smoker or go right for an offset and learn by fire?
I know that tested as good as possible. But, GB must be in a kind of recession if you used only 12-15 spices. Here in the states we have a lot more than that. Isn't it to many conflicting spices, all in top of that poor lamb leg.
Drop the recipe please. I cant understand
You didnt dry roast the seeds before grinding them. Your no good.