No.16963
Sup /ck/
I wanna cook some lamb kebabs on my Weber kettle next weekend. I'll be buying a whole lamb shoulder and dicing it up into roughly 1.5" chunks and turning it into kebabs. I want these kebabs to turn out moist and tender, however all recipes I've come across online instruct you to cook the lamb over direct heat, for just a few minutes. Won't this result in the lamb being tough? Could I instead cook the lamb at a lower temperature, for a longer time?
I've cooked many lamb shoulders low and slow before (both in the oven and on the kettle), but am not sure how to cook what is essentially a diced lamb shoulder and still achieve that tenderness and succulence.
Any advice is much appreciated.
tl;dr how to cook diced lamb shoulder low and slow on charcoal bbq
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