Thanks Matthew. It took about 45mins to cook. Not sure exactly of the temp. All vents were fully open for the whole duration. Full coal baskets were sitting just off center for most the cook. I like my lamb with those charred edges. Adds a nice texture. For internal temps I always go with the guide on amazingribs.com amazingribs.com/technique-and-science/more-cooking-science/safe-serving-temperatures
Mate that looks unreal. I thought the lamb shoulder may have fallen apart with the smaller pieces. But it held together really well. I got the rotisserie last week. Did you trim much fat off the lamb shoulder?
Job well done, and this is coming from a greek, lamb is our forte, again good job, next time try putting some tsatziki sauce on top, you can buy it at qny supermarket or deli
