Tired of Steak? Try Lamb Shoulder
Ready to try something new and delicious? Are you getting tired of beef? The answer is probably no. Regardless, it’s time to venture out and try lamb shoulder. Lamb shoulder has more flavor and is easier to cook than other parts of the lamb. It’s virtually foolproof, takes minimal effort, and is so freaking tender that you could even use your hands to carve it (maybe don’t do that though). Basically, there is absolutely no way you could mess up this cook, especially since you are using a MEATER Plus. Everyone will think you are a lamb CHEF.
- Rosemary (1 bunch)
- Thyme (1 bunch)
- Garlic cloves (6)
- Butter (1 cup)
- Lemon (1)
- Cumin (1 tsp)
- Olive oil (2 Tbsp)
- Salt (to taste)
- Black pepper (to taste)
- Kitchen twine
- 203°F – Fall apart
- 4 hungry connoisseurs
- 3 hrs. and 45 mins.
Before you get started, make sure to set up your rotisserie attachment and rotisserie spit just to make sure everything is working properly. We don’t want you going through twelve thousand steps just to find out your rotisserie isn’t functioning (we are definitely not speaking from our own experience).
- Now onto the fun stuff! Take two twigs of each rosemary and thyme, and roughly chop them into bits. Just make sure you remove the hard end of the stems because no one wants to chew that. Then grab your garlic cloves and chop them into thin slices. Chop chop chop!
- Next, melt one cup of butter in a small saucepan or frying pan; this will take a couple of minutes. Be careful not to burn the butter! We swear we’re still not speaking from experience. Once it’s completely melted, it should look like liquid gold in a pan. *sigh* Such a beautiful sight! When ready, remove the pan from heat and add cumin, the chopped garlic, rosemary, and thyme into this liquid gold.
- Now use a fine grater or zester to grate one lemon directly into the melted butter. Then cut that naked lemon in half, and squeeze one halve into that delicious looking (and now, smelling) liquid gold. Your butter is ready for basting!
- Get your charcoal hot and ready! Use a chimney or a steel coal burner, fill it up to the top with charcoal, and ignite the lumps. It will take about 10-20 minutes of burning for the coals to get hot enough to start the cook!
- While the coals are burning, sprinkle the top and bottom of the lamb shoulder with two tbsp of olive oil and rub-a-dub-dub. Then, season the entire meat with a GENEROUS amount of salt and pepper like salt bae. Cholesterol who? This is lamb we’re making here.
- Take a piece of kitchen twine (about eight inches) and tie together what you have left of rosemary and thyme, it should look like a paint brush made out of herbs. Take a longer piece of twine now to tie the lamb shoulder together in a more cylinder-like shape, so that once it’s in the spit and rotating, it can cook more evenly. Wrap the twine around the bone and along the rest of the muscles.
- Skewer the meat with the spit, and MAKE SURE it’s centered and secured because no one wants the lamb to cook like it’s on a rollercoaster. Once secured, insert the MEATER probe and set up the cook in the app. We recommend an internal target temperature of 203°F because the meat will be so tender, you won’t even have to chew, just swallow.
- By now, the burning coals should be close to a white color, which means they are HOT and ready. Set up your coals in the grill for indirect heat. We recommend using baskets made for indirect heat method, and using a tray that can collect all the juiciness that will be dripping from the lamb. Position the spit in the rotisserie, close the lid, keep the bamboo charger near the grill, and relax. The grill should be between 320-340°F throughout the entire cook to ensure an even cook… without burning anything! You can set an alert in the app to notify you if the ambient temperature ever goes above or below this range.
- Every 15-20 minutes, use the herb brush you put together to baste the delicious butter all over the lamb shoulder, give yourself a Picasso moment.
- Once you get the “Remove from heat” notification, remove the skewer from the grill (using mitts of course) and rest the meat on a wooden cutting board.
- MEATER will let you know when the meat is done resting, then you can remove the probe, and detach the meat from the skewer. ENJOY!