I am a huge fan of lamb, but I have never cooked it low and slow so far. So it was high time to settle this discgrace.
The subject: A boneless German lamb shoulder of roughly 1200 grams
The meat went into the preheated Monolith kamado smoker. For smoke generation I used a chunk of mirabelle wood, a remainder of a tree cut down in the garden last year.
After three and a half hours at 100 °C I cranked up the temperature to around 130 for another hour to get some Maillard browning action going.
Served with mache salad and mustard dressing. Drink: A simple tuscan red.