I was given a wonderful shoulder of mutton from my friends at Pitmans Farm with the caveat that it was one of their older sheep, and would take a lot of cooking, so I thought what better way to treat this large hunk of meat but cook it low and slow on the hot smoker for the afternoon.
I made up a wet rub with an ancho chilli, some oregano, sea salt, a couple of allspice berries, some black pepper, a little white wine vinegar and some water to loosen the mix. I blitzed this in my spice grinder and then rubbed into the mutton.
I fired up the smoker and hot smoked the shoulder for 7 hours until it reached a temperature of 170 deg F and so was well done, usually I’d go for medium for lamb, but this needed some proper cooking. I would ideally have liked to cook it a little more, up to 190 deg F, but the meat was so tasty, succenlent and tender I was more than happy.
It was perfect served with home made flat breads, coleslaw, and some “Holy Fuck” chilli sauce.
Halal shops are a good source of mutton. Although I'm not keen on having my food tortured to death there's few other places to get it.
The happiness of life is made up of minute fractions—the little soon-forgotten charities of a kiss, a smile, a kind look, a heartfelt compliment in the disguise of a playful raillery, and the countless other infinitessimals of pleasurable thought and genial feeling. – Samuel Taylor Coleridge
Yeah I usually cook lamb a bit pinker though. but I think a shoulder of lamb slow cooked like this would be pretty amazing too, as would Hoggett. Thanks for kind words on my photography. Pulled pork is awesome, as it is basically the same cut but pork. The fatty shoulder cuts are great slow cooked. Lesson learned, don't go looking on cooking sites without having breakfast Cheers Marcus