An afternoon BBQ mutton shoulder

I was given a wonderful shoulder of mutton from my friends at Pitmans Farm with the caveat that it was one of their older sheep, and would take a lot of cooking, so I thought what better way to treat this large hunk of meat but cook it low and slow on the hot smoker for the afternoon.

I made up a wet rub with an ancho chilli, some oregano, sea salt, a couple of allspice berries, some black pepper, a little white wine vinegar and some water to loosen the mix. I blitzed this in my spice grinder and then rubbed into the mutton.

I fired up the smoker and hot smoked the shoulder for 7 hours until it reached a temperature of 170 deg F and so was well done, usually I’d go for medium for lamb, but this needed some proper cooking. I would ideally have liked to cook it a little more, up to 190 deg F, but the meat was so tasty, succenlent and tender I was more than happy.

It was perfect served with home made flat breads, coleslaw, and some “Holy Fuck” chilli sauce.

19 responses to this post.

  1. Woah! That looks delicious. I love mutton, had some a couple of weeks back…

    Reply

  2. That looks beautiful. I don’t really care for mutton but I’d like a slice of that! Do you know the recipe for the chilli sauce?

    Reply

  3. I so wish I had a smoker, or a dinner invite, whichever lol

    Reply

    • This could be cooked on a BBQ as long as it has a lid. Most people dont realise that they already have a smoker, kettle BBQ and even gas BBQ can be used to hot smoke food.
      Cheers
      Marcus

      Reply

  4. Low and slow is the best best way to cook mutton, this looks absolutely glorious! c

    Reply

  5. Wonderful – you are not kidding – it looks amazing!

    Reply

  6. Wow! Mouth watering even to my veggie eyes. The rub, flatbreads and coleslaw combo sounds great. What’s ‘Holy Fuck’? sauce?

    Reply

    • Thanks Jules. The sauce if from a guy called The Ribman in London. Not yet tried them but supposedly makes the best ribs in London. If the sauce is anything to go by they must be. It’s like a crack cocaine version of chilli sauce made with Scotch Bonnet and Naga chillies.
      Cheers
      Marcus

      Reply

  7. Glad you enjoyed it. The taste was just wonderful. Let me know what you do with the goose eggs

    Reply

  8. Looks amazing!

    Reply

  9. That looks literally insane. I think this is my idea of meat heaven. I love it – truly.

    Reply

    • Cheers, was delicious, though not good if you’re scared of fat, but that’s what made it so succulent, going to be very frugal and use the leftovers to make a huge Shepherds Pie.
      Cheers
      Marcus

      Reply

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