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cut: shoulder Carolina pittmaster lamb shouder

  • Meat Lamb
  • Cut Shoulder

Pre-preparing these cuts allows your customers time to cook it low and slow for the best results.

Ingredients

Ingredient 1 Unit 4 Units 10 Units
Bone in Lamb Shoulder 1kg 4kg 10kg
Pittmaster Rub 60g 240g 600g

 

Sauce 1 Unit 4 Units 10 Units
Tomato Passata 250g 1000g 2500g
Water 60ml 250ml 600ml
Brown Sugar 60g 250g 600g
Tabasco Sauce 0.5 cup 2 cups 5 cups
Chilli Flakes 5g 20g 50g
Cayenne Pepper 2.5g 10g 25g
 
 

Preparation

BUTCHER – PREPARATION/METHOD

1. Using a square cut shoulder, remove neck bone and ribs, leave whole.

2. Coat generously with the dry rub and vacuum package or display fresh.

Red Pepper Sauce

1. Combine all ingredients in a pan and bring to the boil. Simmer for 5 minutes.

2. Remove from the heat and cool.

CUSTOMER – INSTRUCTIONS FOR REHEATING/PREPARATION

1. Pre-heat a kettle style BBQ, place shoulder on the grill.

2. Cook on medium to low heat for 2 hours with wood chips on the coals and allow to smoke.

3. Wrap lamb in foil and cook for a further 2 hours.

SERVING SUGGESTION

Serve with red pepper sauce coleslaw and fresh rolls, also great in a salad or burritos.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Sell sauce separately.