Slow cooked Lamb Shoulder Mediterranean Style.

titch · Post by **titch** » Fri Jul 19, 2013 12:32 pm

Influenced by Brendon Pratt from Australian Masterchef.

I am using a Full Shoulder set and Slow cooking to pull apart.

The plan is to Have the meat in Flatbread tonight and to make a dish.

Lamb and goat’s cheese croquettes, corn puree, corn salsa

for tomorrow night.

gathered the ingredients together, scored the Lamb fat and rubbed, using heavy olive oil to hold it all together.

Into the Weber Kettle for 9 hours at 130/140c

titch · Post by **titch** » Fri Jul 19, 2013 2:56 pm

5 hours in and smelling pretty good.
Topped up the water in the pan.

Buccaneer · Post by **Buccaneer** » Fri Jul 19, 2013 3:14 pm

Well, as the French would say...suck me blue!

Someone not whinging, whining, chit stirring, manipulating, threatening or showboating but actually cooking some bbq!
Park me blind. A grown up! Here!
Huh.

If this continues, we might have a bbq forum.......

titch · Post by **titch** » Fri Jul 19, 2013 3:17 pm

General Tso wrote:Well, as the French would say...suck me blue!

Someone not whinging, whining, chit stirring, manipulating, threatening or showboating but actually cooking some bbq!
Park me blind. A grown up! Here!
Huh.

If this continues, we might have a bbq forum.......

LoL

Percel · Post by **Percel** » Fri Jul 19, 2013 3:24 pm

Absolute Yum

titch · Post by **titch** » Fri Jul 19, 2013 3:28 pm

Percel wrote:Absolute Yum

Its a very gentle Seasoning, beautiful light sweet flavour

Armchairbenko · Post by **Armchairbenko** » Fri Jul 19, 2013 4:11 pm

That looks fantastic - I have never done a lamb to pull apart stages, think I may have to now after seeing that

Armchairbenko

titch · Post by **titch** » Sat Jul 20, 2013 2:27 pm

Lamb was cooked to pulling Stage, about 10 hours.
Lovely bark.

Flatbreads.

Now we are making Croquettes out of the pulled Lamb, Nice and smokey.

thanks for looking.

greeny03 · Post by **greeny03** » Sat Jul 20, 2013 3:14 pm

Tantalizing! Exceptional work on the Lamb! Did you use the snake method? And if so how many heat beads did you use and/or did you have to add more?

titch · Post by **titch** » Sat Jul 20, 2013 3:21 pm

greeny03 wrote:Tantalizing! Exceptional work on the Lamb! Did you use the snake method? And if so how many heat beads did you use and/or did you have to add more?

Yes , the Snake method by Kev
I use 2 on the bottom and a row on the top, nearly all the way around, Starting with about 10/15 lit
Wood chips here and there for the first few hours.
Cheers.
Titch

shayneh2006 · Post by **shayneh2006** » Sun Jul 21, 2013 5:19 pm

Nice work Titch.

The Lamb looks amazing

I would love the recipe for the flat bread shown.

Shayne

titch · Post by **titch** » Sun Jul 21, 2013 5:22 pm

Vonnie's Flat Bread..

Thank You Hope metric is cool.

250 ml Milk
100 ml Plain Yoghurt
1 Egg Yolk
2 Tbls Oil
1 tspn Salt
3/4 Tbls Sugar
4 cups Bread flour
1 tspn Bread improver ( preference is yours on whether you use it or not )
2 1/4 tspn Tandaco Yeast, (Dry packet Yeast )

This freezes very well after the first rising
Its a bit of work ,but its a nice elastic and sweet bread
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shayneh2006 · Post by **shayneh2006** » Sun Jul 21, 2013 5:59 pm

Cheers Titch!!!

Im gunna use that recipe for my up and coming 100 minute Mexican style Pulled Pork

Shayne

titch · Post by **titch** » Sun Jul 21, 2013 6:30 pm

shayneh2006 wrote:Cheers Titch!!!

Im gunna use that recipe for my up and coming 100 minute Mexican style Pulled Pork

Shayne

Perfect,
You can use the bread machine.
2 rises are the go, freeze after the first

gnol · Post by **gnol** » Sun Jul 21, 2013 9:09 pm

titch wrote:Lamb was cooked to pulling Stage, about 10 hours.
Lovely bark.

Flatbreads.

Now we are making Croquettes out of the pulled Lamb, Nice and smokey.

thanks for looking.

Nice titch. Just how my mum used to cook it.

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