The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg

[@BehindTheFoodTV]

Thanks for all the love people! If you liked this video, check out "3 Secrets to Making Tough Lamb Shoulder Chops Tender" kzbin.info/www/bejne/ZnPWppqpirqfitk

[@BehindTheFoodTV]

@Joe Elias hi Rory! Thanks for watching!

[@dansimmonds3085]

Hey! Love the channel! Currently got a vegan lamb leg in the Egg. Do you use the Egg thermometer or take the temp from the clip on the grill? They seem quite different so would love to know! Thank you 👍🏼

[@BehindTheFoodTV]

@@dansimmonds3085 thanks for the kind words! Always use the temp at grate level with a probe. The temp is always off in the dome where the smoke and heat are trapped. Enjoy!

[@dansimmonds3085]

@@BehindTheFoodTV thank you so much for replying! Lesson learnt from the expert! Much appreciated 👍🏼

[@jamespeffers5207]

As a kiwi I’m so glad you got to taste our world famous lamb! You did a bloody good job on it👍🏼 thumbs up from NZ🇳🇿

[@BehindTheFoodTV]

Aww thanks James! Hello from the US! Your lamb truly is amazing! Stay safe and healthy down there!!!

[@Ajs82Music]

It's Welsh lamb

[@ShayneJellyman]

Chur, Hawkes Bay fkn Aye!!!

[@tonyeid2663]

Middle eastern guy here, I tried this recipe on a leg of lamb, and it worked like a charm. Tomorrow trying it on a proper shoulder as it was difficult to convince my butcher to do the cut as you have it. YOU ARE THE KING OF COOKING VEGANS

[@BehindTheFoodTV]

Hi Tony I’m so excited you get to try this with a shoulder! There’s so much more delicious marbling in a shoulder than in a leg that you’re going to be blown away that a cut that costs half as much turns out twice as good when cooked this way! Thanks so much for watching - and for the new title!!

[@tonyeid2663]

Tried this recipe for the third time, and it s getting even better. Key improvement was tight temperature control, for those of us who haven't upgraded their smoking hardware yet (let s just say with the billows fan, i d probably do 10 times less work. Thanks to chef Al s magnificent advice, I enjoyed the theatrical 10 minutes where you open the foil and watch jaws drop as you pull the bones and disintegrate that meat (with meat claws no less), then the R-rated sounds they make while digging in. My 10 minutes of greatness. Cheers King Al

[@BehindTheFoodTV]

@@tonyeid2663 lol that's awesome Tony! For next time, here's the music for when they watch you pull the meat at the end! elements.envato.com/sexy-LMG28VJ

[@BehindTheFoodTV]

Good news! I have videos on all of those meats!

[@paulbush8747]

Al..... this video is amazing. I've had the New Zealand lamb while visiting Sydney Australia. Still drooling a bit.. It wasn't quite the way you made it but it brought back many fond memories. Thanks for all you do for the BBQ community. Great job.

[@BehindTheFoodTV]

Thanks so much, Paul. Lamb shoulder has become a family favorite. I actually made another video about it a few months ago where I made a lamb shoulder Carolina BBQ style. If you like vinegar BBQ you should check it out - I like that recipe even better than this one! -Al kzbin.info/www/bejne/o6vXZ2yYfqaJqLc

[@HungryManKitchen]

This looks really amazing, I love all types of meat but nothing can beat a good quality tender lamb!

[@BehindTheFoodTV]

It was so good!!!! I love that you’re going back to my OG videos! Thanks for the support!

[@shaneglover9583]

That kiwi lamb is on a different level. Had my first today 👍

[@BehindTheFoodTV]

It really is something else! I wish it was easier to find here stateside!

[@joshuagregoire7410]

I have just now finished eating the leftovers of my Christmas Eve Lamb Shoulder. It was excellent when I first cooked it and stayed amazing as leftovers. It ended up taking just under 8 hrs. I got it on the smoker (Z-Grills) just after 615 and took it off at 2pm. Let it rest until 430 when I shredded and served. Thank you again!

[@BehindTheFoodTV]

This makes me so happy, Joshua! Great job resting it for that long too. I hope you had an amazing Christmas!

[@SpotiDtv]

I tried this today. 3kg bone in shoulder took 8hrs at 130c. Pretty good for 1st try. Good flavours. Thanks for sharing. I struggled with maintaining that constant temp for so long but end result was good.

[@BehindTheFoodTV]

Nice job, Luke! What kind of grill are you cooking on?

[@caspervika1975]

This was just amazing really loved it 👍😃 In my country Norway. We eat far less lamb today then 25 years ago. Hope video like yours will change this. 👏

[@BehindTheFoodTV]

Hi Casper! I've only visited Norway once (Oslo on business back in 2005 I think) but it's an amazing place. And yes you should eat more lamb!

[@darrylpeers]

Right on following similar process for my lamb shoulder tomorrow. God bless

[@BehindTheFoodTV]

Good luck! Please come back and let me know how it turns out!

[@naveed2011]

looks like something very interesting. Seems like a very useful device. Very delicious meals can be made and easily

[@BehindTheFoodTV]

Yes, thank you it is!

[@TheAquaman1979]

Lamb shoulder is my go too on the smoker. Far superior than leg. I like to use mesquite wood chips and a Baharat rub. Great video 👍

[@BehindTheFoodTV]

I agree of course!

[@MrRich6505]

Danny Mcbride? Is that you? Good job. I have mine spiced up in the fridge now.

[@BehindTheFoodTV]

Haha I don’t see the resemblance 😂. Good luck with your cook!

[@mstrt3749]

I was literally yelling at the screen for you to re-use the juices when you wrapped the lamb. Looks amazing bro! Well done

[@mstrt3749]

I didn't mean "Well done" but "Well done" lol

[@BehindTheFoodTV]

Hahaha thanks Mstr T! I pity the fool who doesn't re-use the juices!

[@Factshortvids]

I am making this tonight, can’t wait to taste! Cheers from Holland! 🇳🇱

[@BehindTheFoodTV]

Wonderful! Send pictures to us on Facebook!

[@Factshortvids]

Eat More Vegans I’ve uploaded my work in progress! It just needs a couple more hours until it is done !

[@BehindTheFoodTV]

It looks so good! Schipol is only about a 7 hour flight from here. What time is dinner?

[@Factshortvids]

Eat More Vegans haha, you’re welcome anytime ! However I fear this particular shoulder will be eaten whole tonight! 😄

[@pgVeritas]

I love the name of your channel!

[@BehindTheFoodTV]

Thanks! Me too!

[@sultanaljuhani1571]

Thanks Uncle Al, today I'm working from home, so, I'm smoking the exact same lamb cut using your method on my new Proq Smoker. Will see how it will turns out

[@BehindTheFoodTV]

That's great Sultan! I hope my new favorite nephew sends me some pics of the cook on IG or FB! B-)

[@chokethewoke746]

I'm going to listen to that song after this 🙂

[@BehindTheFoodTV]

We do have fun with music!

[@deborahsimmons2414]

I am a new subscriber to your channel...thank you very much for sharing your expertise!!! So this kind of a look back if you will, I can see where you are now and where you were weight wise when you made this video and...WOW!!!! You definitely did the right thing health wise! Great job! You clearly are on the right track...AND...you are helping all of us to be better and more aware cooks! Thank you so much for being the person that you are...without any hesitation to the world. You are greatly appreciated for that and inspiring to me. God bless you and your family, I am a new subscriber and I look forward to experiencing delicious recipes from your channel. Your daughter is so adorable...I know her Mom must be as well. Never stop creating!!!!! I am happy to be a new member of your family.

[@BehindTheFoodTV]

OMG Deborah you warm my heart! 46 lbs and counting. You have no idea how much this comment means to me. And you're right - Mrs. Eat More Vegans (Leah's Mom Niki) is even more adorable! I'm so blessed. And I look forward to giving you "less to see" (see what I did there) for years to come!

[@deborahsimmons2414]

@@BehindTheFoodTV Superb!!! I am looking forward to more of less..lol! Me too, I am on that same path...and if I can eat the way God intended for us naturally then I am extra happy. How many cows, pigs, sheep look at a field of grass and say...give me something else???? Most likely NONE!!! The natural world is best for all of us. It’s just too bad that it took 2-3 generations to realize that, however...WE DID!!!! I don’t think I have the money to cook the way that you do in your backyard...but I can see where I can adapt what you do to my situation and it might be okay for for my husband and I...at least that’s my hope. God Bless you and your family and NEVER stop creating!!!!!

[@BehindTheFoodTV]

Watch for some of my Costco cuts videos like the Breaking Down a Beef Tenderloin (cheap filet mignonette) and the filet and chateaubriand videos I made from that cut. I do lots of inexpensive but healthy and delicious food too. You can eat like us I promise!

[@7frodo7]

I’m just doing my first lamb shoulder on my smoker…..hope it turns out as good as yours did! It looks amazing!! 👍👍👌

[@BehindTheFoodTV]

Hey sorry for the late reply, Philip. How did it turn out?

[@pinkskitchen]

Wow it's very tempting my friend. TFS. Stay connected 😊

[@BehindTheFoodTV]

Thanks Pink!

[@mh_360]

Man that's delicious I have to try this

[@BehindTheFoodTV]

Make sure you come back and let me know how much you love it! -Al

[@Dubhghaill]

Just did this one with my home made smoker, 5.5 hours it was a small shoulder,came out beautiful, it was my first real cook with it, so not to shabby, I have to remember to fully lift the door , I've been only half opening it and stick'n my head in to do things, not a good idea,Thanks heaps.

[@BehindTheFoodTV]

Glad it turned out well! And yes - don't stick your head in a running smoker!!!! Thanks for watching - Al

[@jdhayes]

Great recipe. Love the content you produce. Giving me a lot of great ideas coming into 2022. Thanks again.

[@BehindTheFoodTV]

Thanks, JD! Have a great New Year!

[@johnnyc2546]

Al, I was unable to have NZ lamb however I used the closest thing, AUSTRALIAN lamb (which is only 4,000 odd kilometeres away), One word - SENSATIONAL!!! Cooked it on my Char Griller Akorn -- Man, the Simon and Garfunkel theme I grew up, with as a kid and have never used it. Keep up the great work. Best wishes and may thanks from 'Down Under"!!!

[@BehindTheFoodTV]

G’Day Johnny! So glad you liked it! I’m filming a video next week with Australian lamb chops - watch for it next month! Thanks for watching and the kind words! -Al

[@johnnyc2546]

@@BehindTheFoodTV Mate, you guys are amazing. Just be careful Leah does not take over the show in a few years time haahaha!

[@BehindTheFoodTV]

Nothing would make me more proud!

[@johnnyc2546]

@@BehindTheFoodTV Veey good - keep it within the family :)

[@stephenburley4951]

Johnny C Australian lamb and Australian meat is far superior than NZ meats, trust me I’m an Aussie! Lol

[@Trueblue2053]

Hey man I’m going to subscribe to ur channel. I like the fact that u and ur child are doing something great together and ur also showing us ur perspective of cooking

[@BehindTheFoodTV]

Thanks! And welcome to the family!

[@milehighbeerguy4586]

I'm making this Sunday for Mother's day... I'm going to start it at like 5am

[@BehindTheFoodTV]

So? Does Mom love you more now than she did on Saturday because you made this for her?

[@shaunjackson857]

Trying this out tonight on the Webber kettle. So excited!!

[@BehindTheFoodTV]

I’m excited for you! You can get great results on the Weber Kettle. I added one to my arsenal you can see in a few of my later steak videos. Send me some pics on Facebook or Instagram so I can see how it turns out!

[@shaunjackson857]

@@BehindTheFoodTV I didn’t take any pics but it turned out amazing!!

[@BehindTheFoodTV]

@@shaunjackson857 I’m glad it turned out well! You’ll just have to make another one of my recipes and get some pics!

[@gregoryharland6538]

Just found this channel and I really enjoy the layout and all the advice you give. You and Leah do a great job. Keep it up.

[@BehindTheFoodTV]

Wow thanks, Gregory! Welcome to the channel!

[@anitmondal7080]

Your daughter is tooooo cute 🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰🥰

[@BehindTheFoodTV]

I know, right? I'm so lucky to be her Dad!

[@lexicon50505]

Used your butter rub and did the slow cook and turned out amazing. I did experience a stall temp wise and that added considerable time.

[@BehindTheFoodTV]

So glad it turned out well, Alex! That stall is a good thing - that's how the meat reaches the right moisture equilibrium. I made another one about a year later that I like even more - it's Carolina Style. If you haven't seen it, check it out here: kzbin.info/www/bejne/o6vXZ2yYfqaJqLc

[@thatweirdcook5433]

I absolutely love lamb, I feel people either love it or hate it for the same thing aka gamy flavor 😅 The herbs you picked for the flavor profile sound like a great choice. I also enjoyed the tips throughout the video - a lot to learn! And OMG the meat looks amazing - juicy, tender, so satisfying to watch. Overall great channel, very glad KZbin recommended it to me!

[@BehindTheFoodTV]

OK first of all thanks for the wonderful words. But more importantly - I just checked out your channel and OMG you are so much fun to watch! Welcome to the family, man!

[@thatweirdcook5433]

@@BehindTheFoodTV Thanks for checking it out! Hope you found some info-taining material!

[@richardcollett1690]

I'm going to try this on a WSM on Sunday as it looks great. Thanks from N. Ireland 👍

[@BehindTheFoodTV]

Outstanding! Give my love to Belfast and please come back and tell me how it went! Al

[@richardcollett1690]

I will indeed. Lovin your knowledge of geography as I do live in Belfast 👍👍

[@BehindTheFoodTV]

Dia dhuit Richard! How did it turn out?

[@richardcollett1690]

@@BehindTheFoodTV it turned out very moist but I've still a lot to learn as it just didn't taste great. I need to source quality briquettes as we can't get Kingsford in the UK. I think the crap I'm using gives it a bitter taste. I added Hickory to the hot charcoal at the start and I got the bad smoke. The journey continues. I'm gonna have a look through your videos and try something else, thinking chicken. Thanks for checking up 👍

[@absoz]

Hey Al, just firing up my smoker in a few mins with a 4lb (1.8kg) shoulder. Has been salted, the herb butter made, can’t wait for the end result

[@BehindTheFoodTV]

Nice! Lighting Darth in a few mins for a couple of pork butts. Injected and rubbed them this morning. Lunch is going to be amazing!

[@absoz]

Nice… will send pic of it waiting to go on via fb

[@DadReviews]

That looks AMAZING! We're ready to come over and eat! 😋

[@BehindTheFoodTV]

It was! We’ll leave the light on for you!

[@daveclark1904]

Looks amazing! Can't wait to try this now!

[@BehindTheFoodTV]

Thanks, Dave! This is how I make it for my own family - you’re going to love it! Please let me know how it turns out when you try it! -Al

[@daveclark1904]

@@BehindTheFoodTV Awesome, once my new grill comes in, I think this will be the first thing I cook on her!

[@BehindTheFoodTV]

Oooooh what are you getting?

[@daveclark1904]

@@BehindTheFoodTV Z Grills 7002E. My first pellet cooker so we'll see. I'm used to Weber, Pit Barrel and my stick smoker haha

[@j530pru4]

Looks delicious

[@BehindTheFoodTV]

It was! Thanks for watching!

[@davidgalloway1203]

Your name is an instant subscribe for me 😂😂😂😂😂

[@BehindTheFoodTV]

Nice! Welcome!

[@David-lj5wy]

So where’s the recipe? Lol could t see in the description. Looks great! Want to try it on my Traeger.

[@Trueblue2053]

I love that intro music that’s tight

[@BehindTheFoodTV]

Thanks!

[@joebridges3165]

Nice video my friend. I've been wanting to do some smoked lamb; I've watched MANY videos of cooking lamb. Your video is what I've been looking for...this is the way I think lamb should be cooked, thank you. By the end, I was starving for some lamb...awesome! What about brining, would you consider brining the lamb?

[@BehindTheFoodTV]

Hi Joe! So glad you liked it! You should check out my leg of lamb videos too I do some unique things with them. I’m not a fan of bringing lamb. Because the day is high in branch chain fatty acids (BCFAs) the meat gets really gamy when exposed to air for a long time. Don’t worry you will get plenty of flavor in this way!

[@satanlok]

Thanks a millions for the cooking and rescipe bro! I just bought the lamb shuolder size about 1.8 Kg this evening and will be working on it this weekend!!

[@BehindTheFoodTV]

That's great! With a shoulder that size your cooking times might be a little faster - so make sure you keep an eye on the temperature! Pleas please please come back and tell us all how it turned out!

[@daniel1c]

Quality content. I hope your channel picks up

[@BehindTheFoodTV]

Thanks, Daniel! I hope so too! -Al

[@chantoab]

Loved the video. Can wait to cook my Shetland lamb shoulder on my Kamado joe. Greetings from Scotland.

[@BehindTheFoodTV]

Thanks so much! What time's dinner? I haven't tried Scottish lamb yet but several other subscribers have mentioned that I need to. As soon as I can source it here in the US I'll be making it!

[@tannerdrkulec3540]

Looks amazing

[@BehindTheFoodTV]

It was! Let us know how it goes when you try it!

[@daliusstoncius]

Hi. Looks delicious. What kind of spray you using?

[@lakwatsabisikleta6914]

Like 720 Awesome video upload ❤ full watch dome 👍 thanks for sharing 😍 sending hugs and support my friend 🙏

[@BehindTheFoodTV]

Thank you so much 🙂

[@jameshamm7911]

Yum!

[@BehindTheFoodTV]

Oh man James you're going WAY back! This was the 4th video I ever published almost 3 years ago! Thanks for the support man!

[@albelanger6126]

Excellent video. You hit all the important points that i needed to know. I am definitely getting one of those billow as I am always struggling with my green egg on at low temp. Great sous-chef, you make a good team.

[@BehindTheFoodTV]

Glad it was helpful, Al! Leah's a great teammate! She doesn't do all of the videos with me anymore, but when she does it's so much more fun! If you decide to get a Billows, make sure you get the BGE adapter plates (they are $6 USD)! Here's our affiliate links. So appreciate your support and thanks for watching! ThermoWorks Signals - bitly.4emv.com/TWSignals ThermoWorks Billows - bitly.4emv.com/TW_Billows

[@albelanger6126]

@@BehindTheFoodTV Got my Billows and made that Lamb Shoulder recipe last. It was so good that we ate it all (much smaller shoulder). Thanks again for the fantastic recipe. Love that Billows, it will take my Green Egg to a new level for sure.

[@BehindTheFoodTV]

That’s awesome, Al! I’m using one of mine to make a bone-in leg of lamb on Darth (the XL BGE) today. Cameras roll in about an hour!!!!! Thanks so much for letting me know about your cook. It’s the absolute best compliment!

[@PNW_Fiddle]

Niiiiiice

[@BehindTheFoodTV]

Well said lol. Thanks for watching!

[@burkej]

hello, great video! what is in your spritzing solution?

[@BehindTheFoodTV]

Hi James - thanks for the kind words! I honestly don't remember what I used in this cook (it was almost 2 years ago) but with lamb I almost always use 50/50 water and apple cider vinegar. For pork it's 50/50 organic apple juice and apple cider vinegar. I hope that helps. -Al

[@burkej]

@@BehindTheFoodTV thanks for responding to my comment on your 2y old video :) I'm expecting delivery of my smoker tomorrow and i'll use this video as my first instructional into smoking on saturday.. i can't wait! Out of interest why do you have different spritz for lamb and pork? the detail on your explanations in this video are really helpful thanks again!

[@BehindTheFoodTV]

@@burkej congrats on the new smoker! What did you get? On the spritz, I’ve found that pork just takes really well to the sweet apple juice. Good luck on your first cook!

[@burkej]

@@BehindTheFoodTV thanks thats helpful. I’ve got a Traeger ranger portable coming. Space is tight in London so the perfect size for me 😄 Any tips for this kind of smoker? there’s not many videos around on the portable pellet grill

[@AndreaShink]

this is on the menu!!! thanks EMV!

[@BehindTheFoodTV]

Enjoy! And come back and let us know how it turns out! -Leah and Al

[@Seshins]

I like to use the whole lamb leg, bone in - Method is let the leg come to room temp, dust with cracked salt and pepper, throw in a sprig of rosemary and cover your baking dish with tinfoil to create a seal. Then chuck it into a pre-heated oven at 150c for 4 hours. After four hours, remove the foil, boost the oven to 190c fan-bake and crisp up the outside skin for 10ish minutes. If the skin and fat layer are particularly thick you can get lamb skin crackling (its divine). Rest for 10 and then serve. We are fortunate that we can get lamb here (NZ) for around $35.00NZD for 1.5 - 2kgs depending on the season. Sometimes its on special at $20.00NZD in the supermarket if there's been a bumper year for lamb.

[@BehindTheFoodTV]

I love it! And I love NZ (not just for the lamb). Great job doing the slow cook first and then the high heat sear too. You’re a pro!

[@Seshins]

@@BehindTheFoodTV your too kind my friend.I'm no cook compared to you though! I'm just a kiwi who's lucky to have access to quality meat, lamb is a staple here so most people learn to cook it their own way. I pretty much follow the same process (though only to three hours) for rolled beef shoulder roast. I like the oven to do all the work if possible!

[@BehindTheFoodTV]

@@Seshins I think I have a big following from NZ and AUS because I make so much lamb and goat. This video was actually only the 4th one I published. I’d love your opinion on my later videos like my leg of lamb video. And if you’re subscribed, watch for a new way to make a lamb shoulder coming on 2/13. I think you will be surprised how I made it! Welcome to the family, Seshins!

[@Seshins]

@@BehindTheFoodTV Thanks mate - i found your channel from searching lamb haha. That smoked leg of lamb looked divine! Personally i don't like scoring lamb as too much fat and steam is lost which in my experience can lead to the lamb drying out (yours wasn't though!). I'm also a slow cooker all the way, so my bias is to let the fat slowly render and break down the meat fibers. Have no doubt though, if i'd come around for a BBQ i would've gratefully devoured any of that lamb that you put in front of me. After skimming a few other videos it's clear your an skilled meat cook so there's much i can learn here! Cheers, subd (obviously)

[@BehindTheFoodTV]

🥩🥓🍖🍗😂

[@GralinDunn]

Great job looks amazing, I thought you're not to use a acid with aluminum though 🤷🤷🤷

[@BehindTheFoodTV]

Thanks for watching Gralin! I would avoid foil with highly acidic ingredients like lemon juice, but for this it’s just fine. You can also wrap in butcher paper if you want to be extra careful.

[@GralinDunn]

@@BehindTheFoodTV no problem thanks for being humble in your response great video though.

[@9hundred67]

smokey bbq is the best!

[@BehindTheFoodTV]

You are correct!

[@kittyhawker7440]

What do you spritz it with please and do you have somewhere we can print the recipe? - Kitty from Perth, Western Australia

[@BehindTheFoodTV]

Hi Kitty! I spritz pork with equal parts apple juice, apple cider vinegar and water. I'm sorry I don't have this recipe posted on the website!

[@talalztube]

Kudos to NZ for being the global lamb leader Kudos to Meathead for coining Simon & Garfunkel rub Kudos to you sir for engaging your girl, start em young i say!

[@BehindTheFoodTV]

Well said Xavi!

[@pamellasanchez811]

This looks amazing. How much of each herb did you use?

[@BehindTheFoodTV]

Thanks, Pamella! Boy that cook was so long ago it was the 4th video on my channel! I don't have my notes from that cook, but when I make a S&G rub or crust I usually use 1 part each parsley, rosemary, and thyme and 2 parts sage. I just went back and watched that scene and it looks like I did the same thing there with 1 Tbsp of each and 2 Tbsp of sage. BTW - I published a new lamb shoulder video a few weeks ago with a recipe I like even better! You can see that one at kzbin.info/www/bejne/o6vXZ2yYfqaJqLc

[@genaroperalta8941]

Good video looks delicious .Can I do the same in my off set smoker?

[@BehindTheFoodTV]

Hi Genaro. You can absolutely do this on an offset. You'll have to work a little harder to keep the temp steady (lamb doesn't do well with big temperature swings) - but you should get a wonderful result. Will you please come back and let me know how it turns out when you try it?

[@genaroperalta8941]

@@BehindTheFoodTV Thank you for answer my question .Yes I'll try and let you know thank you again & keep the good work👍

[@BehindTheFoodTV]

Of course! I love engaging with all of you! I can’t wait to hear how it turns out!!!!!

[@lazydog274]

Get the coupon that is in the description text.... yes 20 percent mail order meat that is good meat. And thanks to all that make Eat More get these out to us lazy dogs. Woof woof. Thanks from Cali

[@BehindTheFoodTV]

Thanks so much for the support Dog!

[@nesselsigua1982]

Good day. Sharing my support . Im a new friend here now . See you at my Home. wishing you success and more additional true friends to come. God Bless Us Always

[@BehindTheFoodTV]

Thanks, Nessel! Welcome to the channel!

[@paulzook1379]

Great video! But what temp were you running your grill at?

[@BehindTheFoodTV]

Thanks, Paul! For shoulders (doesn't matter if it's lamb, goat, pork, whatever) I always smoke at 225°F. Let me know how it turns out when you try it! -Al

[@johnbroadbelt]

This cut of meat is a “ Square cut shoulder “ from the bottom of the South Island ( Balclutha ) in NZ

[@BehindTheFoodTV]

I feel like I need to know how you know where it's from??? If you're from there - thanks for the amazing lamb!

[@colonelfustercluck486]

@@BehindTheFoodTV in NZ we call the slaughter houses / abattoirs, "freezing works'....some of them have distinctive 'cuts' or ways of processing, they do 'this' cut, but not 'that' cut..so, if you know, you can recognize which factories it could come from, if you are a local. The Government meat inspectors, based in each freezing works, stamps each approved 'safe for human consumption' carcass.... each stamp has a number leading back to that inspector, and where he is working. So the meat is recognizable and traceable back to the processing site in NZ.

[@johnroebling9329]

Hello, who’s Leah, your daughter? Are you a stay home dad and your channel is your job? Just curious because if true, it sounds ideal! Btw, thanks for the informative, entertaining videos!

[@BehindTheFoodTV]

Yes she is - the best daughter a guy could ask for! This is in fact my job, but I’m not a stay at home dad. You’d be surprised to learn how much work a business like this can be! Thanks for the kind words, John. I hope you like my more recent videos as much as this one!

[@aneelb9608]

Looks fantastic, is the drip pan sitting directly on the conveggtor?

[@BehindTheFoodTV]

Thanks! And good question - yes it goes right on the conveggtor. We're keeping the temp low here, so no issue with the aluminum foil pan catching fire. If I was doing a hot (400°+) smoke, I would use a metal sheet pan from the kitchen as a drip tray, and apologize to my wife later :-).

[@ramikla_146]

Pulled lamb !

[@len1975]

What did you spritz it with in the spray bottle?

[@MrMorganca]

OH. MY. GOD. That looks delicious! Al, I also heard the bad word! 😳

[@BehindTheFoodTV]

You have to try this recipe! It will change the way you think about pulled bbq!

[@chrismaggio7879]

Wow. Would this PSRT/butter be as effective on a boneless leg of lamb (Australian) or does my cut have a different flavor than the shoulder? I had planned on using my pepper/salt/garlic with embedded garlic cloves and sprigs of rosemary, but you had me at butter! I have two boneless legs so I may try both. Did you keep its at 250 through the entire smoke, or did you increase the temp at the end? Thanks! And I think your assistant is going to be a master smoker before she can drive!

[@BehindTheFoodTV]

Hi Chris. The extra fat of the butter really does wonders when you are doing long cooks. I don’t think I would use this if I was making a medium rare sliced leg, but for a pulled leg absolutely! And thanks for the kind words about Leah!

[@chrismaggio7879]

@@BehindTheFoodTV OK, smoked two boneless legs today. Your butter concoction was absolutely fantastic! 4.25 hours, and wrapped it for the last hour. Will be a regular event, as it is delicious. The second leg was a cuban mustard rub with a light coating of SPG, and garlic cloves jammed in the fat cuts. Still very good, but had more of a "heavy red meat" flavor (ie brisket, pork) as opposed to a delicate lamb flavor. It was a good test, but I will stick to lighter seasonings and coating in the future. Cheers!

[@BehindTheFoodTV]

Outstanding! You just made my day!

[@ninazadushlivy9580]

Looking to make this tomorrow because this is the best looking recipe so far! I sadly have no smoker or egg, is this doable on an electric grill if I keep it off of the direct heat and maintain the temp at 225 degrees? (Or however many you recommend) oh and also, are you using fresh spices or already dried? thank you!

[@maljohn1414]

I live in Otago New Zealand where the worlds best lamb comes from, I am dead curious as to how much you payed for the shoulder of lamb.

[@BehindTheFoodTV]

You are one lucky dude John! This was 2 years ago so I can't tell you what I paid. But NZ lamb is so hard to get here in the US that if I see it I buy it every time.

[@joshuagregoire7410]

What size is the lamb shoulder you cooked? I have a 10lb one for Christmas Eve. I've done leg of lamb but it'll be my first shoulder

[@BehindTheFoodTV]

Hi Joshua - thanks for watching! That one was about 8 lbs. As you've probably discovered in your research, cooking a shoulder is radically different from cooking a leg. From a cooking process standpoint you want to think about this like you would a bone-in pork shoulder, but with more bone weight than pork which will have more meat and fat. So think lamb from a flavor profile, but pork butt for cooking method. If that doesn't make sense let me know and I will try to get more detailed for you. Also, what time's dinner?

[@joshuagregoire7410]

@@BehindTheFoodTV That makes sense. I've definitely done some research. Planning to eat around 5 so figuring out all my cook times now (I've also got some bread to bake).

[@BehindTheFoodTV]

@@joshuagregoire7410 ok this one is easy. If you wrap it in a towel and put it in a cooler to rest, it’s good for up to 4 hours. I would kick off your smoke around 6am for a 10lb shoulder - if it’s done faster no big deal just take the whole wrapped shoulder once it’s tender, wrap it in a towel or two and place it in the cooler until right before you serve - then pull it fresh at the table so your guests can smell it!

[@joshuagregoire7410]

@@BehindTheFoodTV Sounds great. Thank you for the replies!

[@BehindTheFoodTV]

@@joshuagregoire7410 this is my favorite part of KZbin! I would really appreciate if you would come back and let me know how it goes!

[@keithlim1075]

I see more seasoning rubbing , massaging , must be tasty and yummy

[@BehindTheFoodTV]

It WAS! Thanks for watching and subscribing Keith!

[@shortythefrenchie]

Can someone help me find a place I can buy New Zealand lamb shoulder I am in the US

[@BehindTheFoodTV]

I actually got that one at Costco as a part of a half cut-up lamb package.

[@colonelfustercluck486]

Lamb or 'hogget'(A slightly older, bigger but still tender) is produced seasonally... so depending on the time of year, you may get it exported chilled (fresh) or Frozen (out of season.) One thing to remember is that sheep/lamb export producers are spread out over the world, so if it's out of season in NZ or Australia, there may be fresher lamb from another country available. Having said that, I find that frozen is fine, just thaw it for a day or so in the refrigerator. I find 'lamb' to be little small, with less taste, than say 'hogget' or 'mutton' which is older again. (lamb/hogget/mutton... think of 1,2 and 3 yrs of age) with better flavour as it ages. Everyone has gone nuts for lamb lately and it is difficult to find the older animals.

[@zulazmi23]

What do you use for spritz the lamb?

[@BehindTheFoodTV]

Great question Zul. For spritzing a lamb shoulder I want to keep it mildly acidic, so I use an easy apple cider vinegar dilution (1 part ACV to 4 parts bottled water). For pork shoulders, I’m ok with adding some acid and stronger flavor to cut through it all, so I use 1 part ACV to 2 parts organic apple juice. Please let us know how it goes when you try it!

[@zulazmi23]

Eat More Vegans okay sir..now im in the middle smoking the lamb shoulder..so i just use the acv?

[@zulazmi23]

U mean..1 acv and 4 water?

[@UnitBeerMonsta]

So many kiwi jokes came to mind haha they are our second family to us in aus ! Agree though between us and nz have the best meat by far

[@haydenkay-s1v]

I can't believe that that lamb came just down the road from me

[@BehindTheFoodTV]

How cool is that! A bunch of my viewers are from New Zealand and Australia - I'm honored to have all of you hanging out here with me! -Al

[@scottcoleman2687]

What temp did you set on the egg?

[@BehindTheFoodTV]

Hi Scott this was cooked at 225F.

[@Akku8581]

As a kiwi, is our lamb really that much better than the rest of the world?

[@BehindTheFoodTV]

Hi Akku! There’s quite a debate about it - the Welsh, Aussies, and Irish all claim to have the best too. I’m not complaining with any of them!

[@henrymccallum6096]

Eat more vegans haha 🤣🤣 subscribed just because of the name ! Love it ! Watching from 🇳🇿

[@BehindTheFoodTV]

Love it! And cheers from the US of A! If you love the name, you're going to absolutely adore the merch! And as of a few days ago we now ship down there too - for free! Can you see yourself wearing a PETA Apron (People Eating Tasty Animals)? Or a Hoodie that says "I Love Animals! (They're Delicious)"? Check it out at shop.eatmorevegans.com and use coupon EMV10 to save 10%!

[@joshsgarage1545]

I need me some of this Lamb shoulder!

[@BehindTheFoodTV]

You can do it Josh!

[@Mrhandfriends]

We need to get a proper smoker !

[@BehindTheFoodTV]

OMG this was my 4th video ever. So cringy to watch it!!!

[@Ibadkhan]

I am going to make a vegan animal BBQ using this method. New sub Edit * btw do you use and recommend MSG sometimes?

[@BehindTheFoodTV]

Hey there! Thanks for the sub and love to hear which vegan you cook first! I have done a few videos where I use natural MSG (look for my Umami Bomb Brisket video for an example). I’m developing some recipes using the MSG powder so expect those in a few months once they are solid enough to share. And finally - love your user name! -Al

[@charleneputter5521]

How much Apple juice and apple ciderfor the spritz

[@trexeater101]

Do some New Zealand venison next!

[@BehindTheFoodTV]

Man if I can find some! One of these days I'll just come down there and cook and eat a whole bunch with all of you. Thanks for your support from around the world! -Al

[@gram69]

Firstly..... Loving the name! I love you eat Vegans! Brilliant! Second, I think you've been miss informed about the best lamb in the world, it has to be Scottish all day long... But the NZ is a very close second 😉

[@BehindTheFoodTV]

Haha hi Graham and welcome to the channel! I have Australian, American and NZ lamb on the channel - but I’ve never had Scottish lamb. I will have to see if I can get some here in the US. If I do, will you promise to tell all your friends? 😜🤩😇 Also glad you like the name! If you love eating vegans too you’ll fit right in here with the other subscribers!

[@ruapaki2668]

Yeah nah

[@BehindTheFoodTV]

Which do you think has the best lamb, @Rua?

[@JubJub817]

Your joking right nothing beats NZ lamb.

[@jimmyjames1807]

ive had scotish lamb, the difference is night and day, nz lamb makes Scottish lamb look mutton, the scotishthink sheep guts is tasty , show that there taste buds are tuned to make crap taste good

[@AndreaShink]

is there a per-lb rule of thumb for cook-time on this?

[@BehindTheFoodTV]

Great question Andrea! Rule of thumb is about 1:15/lb at 225 or 1 hour/lb at 250. But just like cooking to tender vs temp, every shoulder is different. The good news is these get better with rest - so keep a cooler and a towel handy, and try to get it done 3-4 hours before you need to serve it. Then if it goes over you can still rest an hour or two. Ideal serving temp is 140F so 4+ hours is no problem at all. And if you need to rest longer than that just put the whole wrapped shoulder in the oven at the lowest setting with a water pan and you will be golden for an additional few hours. Side note - this is also a great technique (the warm cooler) for your Shabbat dinners!

[@mikewilson5560]

What is served with the lamb?

[@BehindTheFoodTV]

Great question! This pulled lamb is very rich - so it should be paired with foods that will cut through the fat. I like to either make sandwiches with soft bread, or serve it over rice. Speaking of which, saffron rice sounds like it would go well I have to try that next time! Thanks for watching and asking!

[@mikewilson5560]

I am doing this in 9 hours!

[@rongrey2110]

What in the spritzer? Apple juice?

[@BehindTheFoodTV]

I use 50/50 apple juice and ACV with lamb or pork. For beef it's 50/50 water and ACV.

[@tylerharris2470]

Note to the editors: liberal with coating means put a lot. Conservative with coating means a little

[@BehindTheFoodTV]

Thanks for watching, Tyler! This was my 4th video ever!

[@below0bbq]

You had me at LAMB....well maybe just meat

[@BehindTheFoodTV]

😂

[@sa3udi1991]

Today I tried this method, now the meat is resting for an hour, and we shall see how it torns out

[@BehindTheFoodTV]

Awesome! Please come back and let me know how it turned out!

[@staywoke4memes]

Pls get your daughter more involved w the food prep I reckon she'd absolutely smash it out the park

[@BehindTheFoodTV]

You're right Jourdahn - she's turning into quite the little chef! Thanks for watching and taking the time to comment. -Al

[@DeezNootz42069]

I’m getting some Tim Allen vibes haha.

[@BehindTheFoodTV]

Wait until you see tomorrow's video - I think I channel Tim Allen when I use a FLAMETHROWER to sear a Rack of Lamb! Thanks for watching and subscribing, Lucas!

[@DeezNootz42069]

Haha I’ll be sure to tune in! I came from dad reviews channel and I can’t get enough of your videos.

[@BehindTheFoodTV]

Thanks so much, Lucas! Lane has an incredible channel - I can't get enough of HIS videos either!

[@harry7890]

Poor kid. 'this is the fun bit' then proceeds to do it himself while the girl yawns.

[@BehindTheFoodTV]

Lol

[@omega4chimp]

I'd like to eat a lamb from sheep that had horns,I call these new Zealand lamb pork!

[@BehindTheFoodTV]

OMG Joe Biden watches my channel!

[@omega4chimp]

My real name is Paul.

[@BehindTheFoodTV]

Hi Paul! I’m Al!

[@kevinplayschess8321]

Lamb should be 145 no? 205 is brisket

[@BehindTheFoodTV]

Great question, Kevin. for sliced medium rare lamb, you are correct. For pulled lamb like this, we take it all the way to 200+ just like a brisket or pork shoulder. -Al

[@kevinplayschess8321]

@@BehindTheFoodTV can't argue with the end result. Looked excellent

[@arepiz83]

Better to have a crispy crust.

[@BehindTheFoodTV]

Crispy crusts are awesome. Have you seen the new lamb shoulder video I published a few weeks ago? kzbin.info/www/bejne/o6vXZ2yYfqaJqLc

[@GRolla101]

Great video. Felt like you could definitely let your kid get more involved in the prep. Rubbing the butter on, dusting the pepper/garlic etc. For someone with an apron and gloves, she didn't get to do alot

[@BehindTheFoodTV]

Thankss GRolla. You’re absolutely right. This was literally my 4th video ever - we had a lot to learn! Nowadays she has decided to be a food critic and just taste my food and tell all of you how I did! Thanks for watching and for taking the time to comment! -Al

[@GRolla101]

@@BehindTheFoodTV that's great! This popped up in my suggested videos. Looked amazing when it came out. I'm new to the world of smoking so I'll keep an eye out for more of your vids

[@BehindTheFoodTV]

Welcome to the family! Please jump in and comment and let me know what you like and don’t. I read and respond to every comment personally, and the best compliment is feedback that helps me improve!

[@nicolasgilly1452]

The girl looked so bored by the end lol

[@BehindTheFoodTV]

Haha you're right! It was a long cook - and the poor thing had to stay up past her bed time for it :-(

[@keithlim1075]

Coz she don’t have the chance to cook it , why not next video she wld be happy to showcase what she can do better

[@BehindTheFoodTV]

We actually shot one where Leah does all the teaching! Stay tuned!