sotv Posted September 13, 2020 Share Posted September 13, 2020 Marinated a boneless Lamb shoulder overnight. Filled Stoneground Pita Breads with Parsley, Mixed Salad leaves and beetroot stalks and a Pico de Gallo mix along with the Lamb Shawarma. Did 1 with a Tahini dressing on top and 1 with mayo as first time made it and wanted to see what went with it. (Tahini worked really well) Did Smokeboost for 1 hour and 350F for just over 2 hours , to an IT of 180F Recipe 5 Quote Link to comment Share on other sites More sharing options...
Justin Posted September 14, 2020 Share Posted September 14, 2020 I have that spike but not used it yet, it is in the pipeline to do so 1 Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted September 14, 2020 Share Posted September 14, 2020 I'll have to try this Lamb one. I bought the spike & did the chicken one a little while ago which was fantastic. This looks great too. Thanks for sharing SOTV Cheers n Gone Nick 1 Quote Link to comment Share on other sites More sharing options...
sotv Posted September 14, 2020 Author Share Posted September 14, 2020 You're welcome, produces a tasty dish and when my wife says you can do that again, then I know it's a pretty decent meal 😀 I used this Tahini, bought a couple of others in the past and they have been pretty disappointing. But this one was spot on, mixed with some water and lemon juice, much smoother and the right consistency. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted September 18, 2020 Share Posted September 18, 2020 Would a leg of lamb, butterflied be a suitable alternative for shoulder in this meal? Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
sotv Posted September 18, 2020 Author Share Posted September 18, 2020 54 minutes ago, Skagg2000 said: Would a leg of lamb, butterflied be a suitable alternative for shoulder in this meal? Cheers n Gone Nick When I was researching recipes for this, some used leg of lamb, I chose the shoulder for the extra bit of fat, but sure if you leave the outside layer of fat on the butterflied leg, it should be good. Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted September 20, 2020 Share Posted September 20, 2020 So inbetween a few other outside job in the garden today i set up the ProQ with some globaltic lumpwood & olive wood for flavour I had a go with this Lamb Shawarma using a Lamb leg I butterflied yesterday & set in the marinade overnight. Came out rather nice, extremely tender & the smell when it was resting in the kitchen was amazing 3 Quote Link to comment Share on other sites More sharing options...
sotv Posted September 20, 2020 Author Share Posted September 20, 2020 Looks great, a proper tower of meat. Out of interest did you cook it to an IT? Quote Link to comment Share on other sites More sharing options...
Skagg2000 Posted September 20, 2020 Share Posted September 20, 2020 Hii I let it go to 170f the recommended 185 seemed rather high and running the risk of dry meat. 170 is high for me I like my lamb medium to well do usually closer to 145f As I butterflied the leg yesterday and marinaded it then I knew where the meat had been so wouldn't have worried about a lower I Cheers n Gone Nick Quote Link to comment Share on other sites More sharing options...
sotv Posted September 21, 2020 Author Share Posted September 21, 2020 Sounds good, got a ribeye roast out the freezer today, to try a beef version on the spike tomorrow, minus the yoghurt, for a recipe I have found. May take it off around the 160-165F mark. Quote Link to comment Share on other sites More sharing options...
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