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Lamb Shoulder & Boulangère Potatos


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Had a crack at this today in the ProQ. It's actually a Tom Kerridge recipe that we have done many times before in the oven, put I thought i'd try it on the smoker with apple wood.

Gave it 4 hours at 230F & then another 2 hours at 275F. The lamb was well done, although I like my lamb medium. That said, it was very tender & juicy. I had to put the boulangère potatos in the grill for 15 minutes just to finish them off to get the ones on top to crisp up.




Cheers n Gone Nick

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