So I have this 2.7kg lamb shoulder with bone-in and we want to cook it for dinner Sunday night (which is tomorrow as I type this).
The wife has found a recipe she'd like to try but because it's calling for the shoulder to be foiled, there's no point in using the Big Green Egg or the Asmoke pellet cooker.
It does say uncover for the last part and I could do that in either BBQ but I'd prefer to put it in the Egg uncovered from the start and maybe use the ingredient mix by putting it all in a roasting pan with the shoulder. I normally don't like using pans of any sort and would rather get that smokey goodness all round the meat but I'm willing to try it this time in the pan.
The aim is to have it tender and falling off the bone but not shredded like I do with pulled pork.
I could start early and cook all day but if it's uncovered in the pan would the basting mix add any flavour ? It certainly would if it was completely covered.
I'm thinking uncovered for a bout 4 hours to get some colour and then put it in the pan as per the recipe and cover it up but would the meat be basically sealed so the ingedients add no more flavour ?
Any other ideas or suggestions ?