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In Reply to: Lamb shouldder posted by PigBoy on February 02, 2017 at 13:13:31:
Yes, same concept as a pork Boston Butte or whole shoulder.
Will be smaller, so adjust times accordingly.
In my opinion, the shoulder of just about any mammal is one of the best cuts to BBQ.
Shoulders have that wonderful connective tissue/callogen that melts into gelatin when treated right yielding pullable goodness.
Use whatever rub you like... even just salt & pepper. Personally like some garlic slivers slid into cuts I make in the roast.
Do try and remove the silver skin and minimize external fat as they are the major contributors to the "gamey" flavor some folks don't appreciate.
As with pork shoulders, watch out for any glands and remove.
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