Lovely bit of venison tonight 
The key here, was getting the 
(cc @Bod95) in before dinner
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I’d say there was a lot of fat on that.
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Not too much. The crackling was fantastic.
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I’ve never served pork shoulder as a joint. I’d only ever use it for pulled pork.
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There’s about half of it left over I’ll use for pulled pork sambos tomorrow.
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Slow cooked a lamb shoulder “Shawarma” style yesterday. Slathered in spices (mixed in oil and lemon juice), in a dish with 1/2 lite of water and in the oven for about 6 hours. Handy enough to do and very very tasty - meat falling off the bone
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Oh wow. What’s gone into the spices there please?
That dish will take some cleaning.
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It was basically a modified version of this
Added some cardamom pods, star anise, cinnamon stick and pepper top (in the pan then ground) but I’d say you can mix and match a bit.
Basted fairly regularly and flipped the joint around. Added a bit more water when it was drying up.
Meat came easily off the bone and mixed with the remaining spice liquid.
I’d def do again
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What temperature boss?
About 160 or so. In for about 5 hours. That was for 1kg joint
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Did this for the tea tonight. I’d skip the step of rolling the sausage in black pepper. It made it too peppery.
That poor bullock never saw a scrap of grass or felt a drop of rain on his back
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Tastes great though.
No doubt. Very unusual though that an Irish butcher is selling this unless it was a customer request
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Where was that from?