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HOT SMOKED SHOULDER OF LAMB / MUTTON WITH CITRUS GLAZE

Recipe by Smokai

 

INGREDIENTS

  • 1 large shoulder of Lamb or Mutton (Leave the fat on!)

 

The Rub

  • 4 cloves garlic
  • 4 tablespoons sea salt
  • 1 tablespoon thyme fresh chopped
  • 1 tablespoon rosemary fresh chopped
  • 1 tablespoon fresh ground black pepper

CITRUS GLAZE

  • 1 Cup orange juice
  • 4 tablespoons lemon juice
  • 1 Cup orange marmalade
  • ¼ tsp salt
  • ¼ tsp black pepper fresh ground.
  • 75g butter
 

DIRECTIONS

Combine all the rub ingredients and thoroughly rub over entire shoulder. Place the shoulder into a zip lock bag with and remaining rub, squeezing as mush air out as possible. Refrigerate for at least 8 hours, preferably overnight. Massage and turn the bag from time to time.

 Combine all the glaze ingredients in a saucepan and bring to boil. Put to one side for coating the meat during the cooking process.

 Remove shoulder from the bag and pat dry with a paper towel.

 

COOK AS FOLLOWS

  • Preheat the smoker to110 Deg C.  Medium smoke for about 6 hours (rule of thumb is 2.5 hours per KG). Internal temp should reach 90 Deg C.
  • Paint with glaze every half hour or so for the last two to three hours of cooking. Should be deliciously tender and falling off the bone.

 

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