Jump to content

Pulled Shawarma Spiced Lamb


Recommended Posts

Good evening all,

I'm going in for my first long cook on the weekend which is all very exciting. I'm doing a recipe from the excellent Berber & Q. However it says to cover the shoulder (bone in) in rub but makes no reference to preparing the meat in advance. Should I be trimming it of thick fat and sinews? Picture of the beauty below.

Thoughts please.


Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...