Discussion in 'Lamb' started by natej, Aug 20, 2017.
Awesome. Thank you. Can't wait to try it out.
Pulled lamb is now something that I need to try!
I have a lamb shoulder in the freezer and was planning on doing that sometime here soon. Is the pulled lamb the preferred method for making it or are there other methods? I'm a total noob when it comes to lamb but I'm excited to try it.
Pulled is my preference.. lamb shoulder is similar to a pork butt in that it contains alot of connective tissue that needs to be broken down for it to be not chewy or tough, you could braise it and make a lovely stew or pulled lamb pie
Thanks for the info, hopefully mine goes just fine on Sunday.
Itll be great im sure Thumbs Up basically just pull it off to rest when a probe slides in smooth as butter and you will be golden!
So I gave it a shot Sunday and did not get it to the temp I wanted and did not get it to the desired tenderness. It did not turn out well. No biggie though, they can't all be winners.
Sorry to hear that mate.. what internal temp did you take it too?
It happens, I pulled it when it was at 190. It had been on since 11:30 a.m. and I pulled it around 8:30 p.m. We were getting too hungry. It still made good gyros but overall I was not satisfied with the finished product.
Im glad it didnt end up in the trash Thumbs Up yeah they really need to go to ballpark 205ish.. theres always next time mate