low and slow lamb advice

All Meats Including BEEF, PORK, LAMB & GAME
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paulgs
Posts: 4
Joined: Wed Jul 11, 2018 8:13 pm

low and slow lamb advice

Post by paulgs » Sun Jul 22, 2018 6:04 pm

I want to have a go at low and slow (pulled) lamb shoulder on a Weber Genesis. After a couple of pieces of advice:

- If I coat the meat in a rub and then let it sit in a disposable pan, do I need to worry to much about keeping it moist (i.e should I intermittently baste it and/or insert a water pan)?

- Is is better to ask for a piece with bone or without?

Many thanks - Paul


titch
Posts: 5765
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: low and slow lamb advice

Post by titch » Sun Jul 22, 2018 6:14 pm

Bone in helps the meat cook internal, you do not need to baste in my opinion.
I use a Pan underneath and wrap after a few hours, return the juices in the pan , when you wrap.
You will only get a soft bark when you do this , but the meat is awesome.
Its a start, try then change to suit your preferences next time.
Cheers
Titch

paulgs
Posts: 4
Joined: Wed Jul 11, 2018 8:13 pm

Re: low and slow lamb advice

Post by paulgs » Sun Jul 22, 2018 6:55 pm

Awesome - thanks titch


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