Smoked & pulled LAMB shoulder on the Kamado Joe is BETTER than pulled pork?

[@BehindTheFoodTV]

This was so much fun to do together James! Thanks for having me on your show. I can't wait to work with you again!

[@SmokingDadBBQ]

100%

[@theeoddname]

Y’all are fun to watch and I’ve learned a lot from you both. If you find yourself in the Roswell NM area please do let me know 👍 I’d love to have you for dinner.

[@BehindTheFoodTV]

@@theeoddname thanks for the kind words! I will definitely let you know if I make it out there!

[@randyshifter]

The Al & James collaborations are just killing it!!.. great video guys......

[@SmokingDadBBQ]

Thanks

[@pilgrimhotel8441]

I’ve just finished my first Kamado lamb shoulder cook and it was excellent. Thank you guys so much, Simon & Garfunkel rub and boat to finish. Deflector plates only, but great outcome! Dordogne, France

[@tristanwarburton3032]

Lamb is by far my favourite meat to cook on the Kamado. We get great lamb here in Australia. Another great recipie you can try is to dry brine, then with a 5mm blade, make small cuts into the lamb and insert slithers of garlic with a leaf of rosemary. Cover the lamb with lemon pepper and cook with the same method. Mouth watering, give it a try

[@hughiemg2]

God that sounds amazing...

[@fmmaj9noname332]

My wife is Greek but I'm the cook. I do boneless leg of lamb on the rotisserie over Greek potatoes, and let the lamb juices mingle with the olive oil, garlic, oregano and lemon in the potatoes. And of course serve the meat with tzatziki sauce.

[@jeffreyschmidt3997]

Serve this with homemade pita. Wow, sounds divine

[@Keith80027]

Glad you guys did a lamb cook. I never thought about doing lamb this way and now I will. I bought a CGS Spider and pizza stone so I can do a double indirect cooking. Can't wait to get back to cooking and you guys should continue to do cooks together with unusual meats.

[@CoolJay77]

Very nice collaboration. BBQ is even more about people getting together, than just the food. I've never seen a BBQ lamb shoulder. I have got to get some.

[@alsmith7316]

I need to try this recipe. Thanks guys.........

[@SmokingDadBBQ]

So good

[@88Seabass88-n5n]

Two great KZbinrs ! Great to see this collab. Keep it up guys.

[@lightmanatoz]

Nice job! Enjoyed it. I have followed both of your channels for a quite a while. WELCOME TO THE RED SIDE AL!!

[@SmokingDadBBQ]

Thanks

[@chad7956ify]

We do this all the time in the UK. Next time make the compound butter with some fresh mint and try it in Greek Flatbreads with some Tzatziki. Also make little pockets and put a slice of garlic and a sprig of Rosemary in it.

[@SmokingDadBBQ]

Love every idea here

[@ericvault]

I'm a shepherd and I have a Kamado Joe. Good times ahead. 😄 I'd love to see more lamb cooks of course.

[@SmokingDadBBQ]

So good

[@capt.haddock5750]

I sure hope that you won't eat your whole flock after seeing this 😂

[@paulthomas3782]

I'm with you Al, I to love lamb. Your lamb shoulder cook looks amazing. Great to see you and James sharing recipes. Thanks James great video Cheers.

[@davelindey8023]

Really like this Al & James partnership on cooks. Both channels absolute must see's.

[@SmokingDadBBQ]

thanks

[@absoz]

Al, how could you not tell me of this video coming out 19hours ago… lamb shoulder, yummmmmm - that compound butter works amazingly on a rack of lamb too - any good cut of lamb really

[@jimalafogianis9513]

As an Australian, we have some of the best lamb in the world, and the shoulder is the best cut for slow cooking. This recipe looks fantastic and I will definitely give it a go. By the way, welcome to team "RED" Al......hahahahahaha

[@SmokingDadBBQ]

Plenty of room on the red bandwagon

[@yanalmash]

Would u recommend wagyu tallow on top of the lamb once you create the boat?

[@dres-bbq3569]

This is right on i know this, because we did this last year. This is freaking great

[@hunkydory1862]

Great video. Thanks for doing this. I haven’t learnt to perfect lamb and this will help!

[@HarisBurazerovic]

This is funny! I used the same exact lamb recipe from Al a year ago(minus the butter) using the same method of cooking that I learned from James. I also cooked a whole leg of lamb the same exact way and both came out delicious! This is a perfect recipe for a lamb lover!

[@angechakurov5213]

Hi James, I am happily using a lot of your recipes and every time I have a successful cook, however for the first time I tried the boat method for a lamb leg and it didn't work. I am using Kamado Joe Jr and meater plus. I cooked for several hours with a deflector plate around 130 degrees Celsius. When the meet internal temp rised to 75 I boated it and used small amount of vinegar. After some time the Internal heat didn't, riced a lot and I went out of charcoal so I finished it in the electric oven using full wrap . The lamb ended up delicious,but why the boat method didn't work.

[@AndreaShink]

I'm queue'd up for this for tomorrow night! Thanks guys! I'll report back.

[@SmokingDadBBQ]

You’ll love it. Let us know what you think

[@AndreaShink]

Circling back here, @@SmokingDadBBQ the lamb came out amazingly, and there was not a shred remaining! Especially proud of myself, as I managed both the seasoning and *controlled the temp of my KJ3 without the billows or signals!* My hubby helped by setting up the KJ the night before, but I did all from lighting to layering in the accessories, etc. Thanks for your help, James! I consulted with Al, too. Grateful for him!

[@SmokingDadBBQ]

@@AndreaShink sounds amazing. Well done

[@Robert_hill]

love the collaboration

[@JGill0124]

I’m getting spoiled by this collaboration. The lamb looked amazing and I’ll have to try that next time we are on a lamb kick. I think what stood out to me was there was no smoking wood used and yet it picked up some wonderful smoke color.

[@alsmith7316]

He added some wood chunks before adding the lump. Probably added some in the ash tray as well during the cook.

[@JGill0124]

@@alsmith7316 ahh I must have confused that with a flashback clip or missed it entirely. I’ll have to rewatch to see the type of wood used.

[@SmokingDadBBQ]

Yes there was some wood under the coal

[@JGill0124]

@@SmokingDadBBQ what wood did you use?

[@Adammshanderson]

Any trimming of the hard fat or removing the membrane from the shoulder?

[@TomK-o9h]

Is there a minimum size for Lamb shoulder (or really anything where you want it to be pulled at the end)? I did a 1.5 pound bone in lamb shoulder and cooked to 200f , but couldn't pull it at all. First time attempt and still was pretty tasty, even if it was super overcooked. Thanks!

[@donkee9]

I’m assuming you let it rest before pulling. I just so happens to get a leg of lamb today. Can’t wait to try something similar.

[@Bish370]

Did you use any wood on this smoke or just charcoal?

[@GamerNxUSN]

Every once in a while Costco will have some lamb in, might have to pick some up

[@lindahoover1077]

Looks so good!

[@trentparks7047]

Awesome video! Does the smokiness reduce the gaminess that sometimes comes with lamb? Just wondering if my kiddos would eat it or if it would be more of a special occasion for friends cook.

[@crazeewangeh6212]

What smoke wood is best for lamb?

[@montelglasco566]

I want to try this dish this weekend. How much rosemary and parsley did you use?

[@AlekPeterlin]

Was this salted or unsalted butter?

[@danwachter5095]

What are your smoking wood recommendations for Lamb? Looking forward to trying, thanks for the video!

[@hughiemg2]

I was just about to ask the same question...

[@Poppi3579]

Im having a issue of closing lid when i have my slow roller in. Seems to be touching in the back of the lid to the grate. Is this normal?

[@SmokingDadBBQ]

Pull your firebox into the centre so that it doesn’t rub. It’s a little out of position

[@craigjoint2615]

You should try lamb with mint sauce game changer!

[@theeoddname]

I'd really like to meet you both -- if you're ever in New Mexico (Roswell area) ... or willing to have a guest for dinner =) do let me know! Y'all are fun to watch and I've learned a lot from both of your channels!

[@SmokingDadBBQ]

How much fun would that meal be

[@theeoddname]

Did your ribs yesterday - OMG …. James, wow! 4 baby back racks on my S3 Big Joe …. Truly an amazing feast. Thank you. And again, if you’re ever this way (Roswell NM) - or Al - ping me!

[@jonathankelley3431]

Any recommendations on where to get lamb shoulder in the states? I don’t recall seeing it anywhere.

[@SmokingDadBBQ]

Any local butcher you can have bring it in?

[@nickvanalstyne6140]

What are your thoughts on a boneless lamb leg for this as well?

[@amitpatel-gy3tu]

If you liked that, you should try an Indian Raan of lamb served in Kamado fresh pitta !

[@doctorping5326]

Now I will have to try a lamb, damn you. How long was the cook?

[@swimadamswim]

Hey James really loved this and enjoyed the double act ! I've always struggled tbh to get pulled lamb and this I'm definitely gonna try. Can I ask to keep things slightly more healthy can I do an alternative to the butter bind ? Any other formula with the chopped herbs ? Appreciate not the same affect but watching those calories. Haha. Cheers again Adam

[@SmokingDadBBQ]

Hahah noted for new years lol

[@slipperino76]

Morning James, came back to this recipe so that I can give it a crack on my bday, this easter Sunday. can't seem to find lamb shoulder in supermarket, Costco or wild foods in south Florida. any recs on alternative places to look for this meat. also, is there another lamb cut that you can recommend that can serve as an alternative by chance? thank you!

[@revel8r413]

Question - do you have any videos or plan to do any video for any seafood grilling? Especially fish. Would like to know any tips from either smoking dad or anybody else on this channel . thank you!

[@SmokingDadBBQ]

For sure. I have a double smoked salmon, dragon salmon and shrimp curry up so far but plan to add more

[@philnblack]

I tried this dbl indirect with a pizza stone as suggested in another video…for some reason, when I do this, my MEATER probe measures approx 50 degrees less than the Komodo temp on the grill..is this normal? I wasn’t sure there would be that much difference and wasn’t sure if I should trust MEATER or the Kamado thermostat. I chose wrong and kept my Komodo temp around 275 for the pork butt. That left the MEATER reading 230 or so. Have you encountered this issue with such varying temp ranges?

[@philnblack]

The reason I stuck with the kamado temp is it’s a manual thermostat and I thought perhaps something was wrong with my MEATER as I had to do an update just prior to the cook.

[@SmokingDadBBQ]

Is the probe vertical or horizontal? There is a chapter in this video if you skip to it that shows how to get better readings kzbin.info/www/bejne/hHWaeH-ghq-rp8k

[@philnblack]

@@SmokingDadBBQ it was horizontal to the grill. I did watch your horizontal vs vertical but I also notice, all your other videos you place the MEATER horizontal (at least the ones I’ve seen).

[@philnblack]

My challenge with vertical probe is sometimes the meat isn’t thick enough to allow the probe to go completely up to the line MEATER recommends in the operation guide.

[@SmokingDadBBQ]

@@philnblack horizontal is not out of the ballpark to see 50. Your dome gauge might be a little off. Have you calibrated it recently in boiling water?

[@arjan2518]

Hi James, looking good, and the meat too 😏. Do you clean your sloroller? And if yes, as you can’t do a hot burn with it, how?

[@johnbooth3576]

What smoking wood did you use?

[@sbasra5660]

how long was the rest time? Will be cooking this on Christmas day!

[@SmokingDadBBQ]

20min is enough

[@sbasra5660]

@@SmokingDadBBQ Thank you! Also, how long was the cook? I am cooking tomorrow and just trying to work out timings. Thank you!

[@jono1987]

100% making this!

[@SmokingDadBBQ]

So good

[@keithharris6328]

Could you do this on a pellet smoker?

[@gregolm]

Being in KY, and KY being known (historically) for their mutton BBQ, it pains me that this will be what inspires me to smoke some lamb (if I can even find it). 😢

[@SmokingDadBBQ]

Hope you can track some down

[@markm.3740]

I'll have seconds! More lamb cooks please!

[@SmokingDadBBQ]

So good

[@lockednloaded105]

Is there a story behind why lamb gets a bad rep in the states. It’s hugely popular in Australia

[@SmokingDadBBQ]

i think its an urban myth that people just grab onto and don't bother giving it a fair crack... no idea how or where that started but its robbing people a chance to have a dish they might love

[@hunkydory1862]

Older lambs, same as goats, are very gamy in taste. Getting a smaller size will produce better results!

[@lockednloaded105]

@@hunkydory1862 yes we call older lambs mutton. Definitely a different flavour to lamb. It doesn’t have the lovely fat content. Generally people in Australia don’t eat mutton at all. It’s like eating an older cow. You don’t do it unless you have to 😂

[@CoolJay77]

History must have something to do with as to why Spaniards raised cattle in Texas but sheep lagged behind. From my personal experience, people who are not raised eating lamb and mutton have difficulty enjoying the gamey flavor. I grew up in eating lamb and mutton as that is what we ate at home, but then I did not have lamb for a number of years, and since then when lamb is gamey, I have an aversion against it. When it's not gamey, it can be the most enjoyable meat ever. The cuts that are not fatty are quite enjoyable. I grill loin chops once in a while, and I love them. Therefore I understand why those who have not been exposed to eating lamb early on, cannot handle lamb. However there are some lambs raised in USA which are grain finished with hardly any gamey flavor. Also some parts of west Kentucky mutton is popular in areas where they grow up eating mutton.

[@dapak83]

Doing a lamb leg on sat.. wish me luck

[@SmokingDadBBQ]

you got this

[@dapak83]

@SmokingDadBBQ went okay, kind of dried out a little on one side. Should have pulled it earlier probably. The chickens on the other hand were chefs kiss. One smoked and 2 on joetisserie.

[@MechanicalOrcas]

Am I right? 250F for 4 hr, make a boat then 200F for 3hr.

[@beefandpork]

The twinkle has left his eye… He’s Al Borland now.

[@SmokingDadBBQ]

Lol

[@turkeyphant]

Absolutely bemusing why North Americans eat so little lamb...

[@SmokingDadBBQ]

I don’t get it either

[@harvey6850]

Great content and useful videos on smokers and ovens. Really like your channel. But do you have to look like you are about to have a heart attach on every static picture that you display on your videos? Does this really get you more clicks? I understand this is a business, but it just looks stupid to me.

[@SmokingDadBBQ]

Every fabric of my body hates it. A normal face or no face can be 50% less engagement

[@shortythefrenchie]

Any suggestion on online source I cannot find lamb shoulder locally