Hi all,
Having a second crack at a snake method lamb shoulder.
The last one was ok, invested a bit more reading and a maverick temp gauge so hopefully this one is better.
Im going to start it at 6am, as I'll be heading to work then. I should be home around 2pm though my wife will be home most of the morning.
One thing im wondering though is once the meat hits around that 180-200 degree mark are we supposed to take the meat off a foil it for resting or keep pressing on? How do you get a 10 hour cook if it hits that temp after 4 hours?
I was planning on asking my wife to wrap it in foil half way through. Might play that one by ear.
cheers,
Sarg
Lamb shoulder snake method
Re: Lamb shoulder snake method
How did the lamb go Sarg?
Can anyone answer Sarg's temp question above?
In addition, does it really matter how long it takes to get to this temp, or is it how long you hold it there?
Can anyone answer Sarg's temp question above?
In addition, does it really matter how long it takes to get to this temp, or is it how long you hold it there?
Re: Lamb shoulder snake method
Cheers Chriso. I'm hoping to try a snake with a sacrificial bit of meat over the over the holidays.