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
low and slow lamb advice
Re: low and slow lamb advice
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.
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
Titch
Re: low and slow lamb advice
Awesome - thanks titch