David Posted May 6, 2020 Share Posted May 6, 2020 Full shoulder of lamb, I split the shoulder to give a little more meat surface are for the marinade. Will leave to marinade for 24 hours and will cook indirectly tomorrow. Marinade - 6 dried Guajillo chillies, de-seeded and removed stalks, toasted in frying pan and rehydrated. 5 cloves of garlic 1 teaspoon of salt 0.5 teaspoon of Mexican Oregano 2 whole cloves Half an inch of cinnamon stick Quarter of a medium onion. Approximately 30ml of Distilled white wine vinegar. Blended all ingredients, put slits in the lamb with point of small knife and rubbed in (wearing gloves because this stuff stains) 2 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 6, 2020 Share Posted May 6, 2020 Interesting. How spicey is it mate? Quote Link to comment Share on other sites More sharing options...
David Posted May 6, 2020 Author Share Posted May 6, 2020 (edited) 24 minutes ago, Justin said: Interesting. How spicey is it mate? Hi Justin, Not that spicy, Guajillo chillies are about 5000 on Scoville where a hot Jalapeño would be about 8000. You can always pep it up with additional chillies or chilli powder. Edited May 6, 2020 by David 1 Quote Link to comment Share on other sites More sharing options...
flearider Posted May 6, 2020 Share Posted May 6, 2020 can't wait to see it finished .. shoulder do a very good lamb hennery ... so slow and low will bring out the flavour .. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 7, 2020 Share Posted May 7, 2020 This looks interesting 👀 Quote Link to comment Share on other sites More sharing options...
David Posted May 7, 2020 Author Share Posted May 7, 2020 Set the Summit with the Cyber Q to 120 Degrees C. Whilst the Summit was coming up to temp I soaked some Avocado leaves and made a bed. Covered the top of the lamb with the rest of the Avocado leaves and Cooked indirectly at 120 Degrees C and used 1 chunk of peach wood for smoke. Wrapped at 70 degrees C (which took about four hours) and cooked until 92 Degrees C. Rested for one hour and shredded. Once shredded gave a sprinkling of sea salt flakes, a squeeze of lemon juice and served with hard shell tacos, shredded lettuce, tomato, Guacamole, and roasted red pepper Salsa. ( I will put the recipe of roasted red pepper salsa and up at some time). Washed it down with a bottle of Laurent Perrier, which went very well with it!. 4 1 Quote Link to comment Share on other sites More sharing options...
smash Posted May 7, 2020 Share Posted May 7, 2020 Wow looks beautiful great job 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted May 7, 2020 Share Posted May 7, 2020 Awesome job David 👍 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted May 8, 2020 Share Posted May 8, 2020 Lovely colour and looks as it pulled apart nicely 1 Quote Link to comment Share on other sites More sharing options...
Justin Posted May 8, 2020 Share Posted May 8, 2020 Bravo 1 Quote Link to comment Share on other sites More sharing options...
David Posted May 9, 2020 Author Share Posted May 9, 2020 17 hours ago, sotv said: Lovely colour and looks as it pulled apart nicely Cheers, yeah, pulled really well. Quote Link to comment Share on other sites More sharing options...
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