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Pulled Shawarma Spiced Lamb

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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.

20190815_210254.jpg

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Thanks chaps. I'll post some pics under the kamado cooks however it goes! 🤞🏻

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