I am looking at doing a lamb shoulder, bone out and rolled. Cooking temp. and time? Finish?
Temperature will always depend on how you like your lamb. I love mine with a good blush on it, so I’d be doing it at 54C/130F for at least 24 hours. If you use a higher temperature you may not need so long, depending on the temperature you choose. A pinch test will tell you how it is faring.
Thank you for that. I think I will finish the shoulder on hot BBQ grill.
Sounds good.