Recipe Provided By"Over The Fire Cooking"
- 2 pounds American Lamb shoulder
- 1 tablespoon olive oil
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon butter
- 2 cloves minced garlic
- 1 large yellow onion, diced
- 4 large golden potatoes, cubed
- 4 large carrots, sliced
- 4 cups chicken stock
- 1 cup green peas
- 1/4 cup green onions, chopped
- 2 sprigs rosemary
- 2 12-ounce cans Irish stout beer
- Salt and pepper, to taste
- 1 tablespoon flour
Heat a smoker to 225°F. Hickory or pecan wood is recommended for subtle, smoky flavor.
Cover lamb shoulder with oil; season with cumin, chili powder, onion powder, salt and pepper. Place in smoker for indirect cooking for 3 hours or until temperature reaches 165°F internally.
Remove lamb from smoker; prepare to wrap in foil. In the foil, pour one can of Irish stout to let the meat baste. Put back on smoker for 2 more hours or until an internal temperature of 195°F. When done, pull off smoker; let rest for 1 hour. After the meat has rested, shred lamb shoulder completely.
Start a fire, creating a charcoal base. Once at a medium-high heat, place a Dutch oven on the fire or on a grill grate. Add butter, garlic and onion; let cook until they begin to brown. Add shredded lamb, potatoes, carrots, stock, peas, green onions, rosemary, second can of Irish stout, salt and pepper. Cover pot; simmer, stirring occasionally, for 1 hour.
In a bowl, add some water and the flour; mix thoroughly until it forms a paste. Stir into Dutch oven; cover and cook an additional 1 hour, stirring occasionally.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest