Empyreal — A Lamb Shoulder

May 26, 2016

To my mind, the life of a lamb is no less precious than that of a human being.
~Mahatma Gandhi

Then, we kill the both of them, without much compunction. As many may already know, I respectfully disagree with M. Gandhi, who was assassinated by a person repeatedly in late January, 1948. To an omnivore, occasionally slaying lamb, pork, beef, poultry or fish (provided one butchers head to tail) seems almost natural, commonplace — foodstuff for hungry mouths. So, lambs are somewhat beloved. Humans however, despite recent and past stats, should prove off limits to early deaths with little regret.

For instance, the Srbosjek was the term for the cutthroat, originally agricultural knife made for wheat sheaf cutting, which was used to kill prisoners in Croatian concentration camps during WW II. It was likely adopted to execute millions by the Ustase (Insurgence) having the upper part made of leather, designed to be worn with the thumb going through the hole, so that only the blade protruded from the hand. It had a curved, long knife with a sharp edge on the concave side. (Think box cutter.) There were even evil competitions to see just how many Serbian, Jewish and Gypsy throats could be slit with a single knife in a night. Their whole bodies then lie lifeless in a nameless, unmarked, mass grave.

A fascist Italian and Nazi German puppet government was installed under the guise of lawyer, Ante Pavelić, in around 1941.  Brutal genocide existed, what is often now called in a sanitized version, “ethnic cleansing, of Orthodox Serbian Christians for over a century…held most markedly under Nazi domination, anti-semitism, racism, and anti-catholicism. Terror reigned, and Pope Pius XII’s controversial response, despite the papacy’s detailed knowledge of the industrialized murders, was to turn a blind eye to these heinous crimes — certainly as it pertained to the victims. Neutrality, platitudes and often silence from the papacy met atrocities. The Pontiff could simply have done much more.

This post makes little mention of the vast number of Serbians that were forced to convert to Roman Catholicism during the war. Then, there were the barbarities of gas ovens and showers which perpetrated persecution via The Holocaust or Final Solution, and now American gun violence.

For shame, y’all.

LAMB SHOULDER

1 whole bone-in lamb shoulder, about 8-10 lbs

3 or so fresh plump garlic cloves, peeled & slightly smashed
3/4 C light brown sugar
1/2 C sea salt
1/2 C espresso beans, well ground
2 T black pepper, freshly ground
2 T oregano, ground in hand
1 bay leaf
1 T sage
2 T cumin seeds, roasted and well ground
1 T ground cinnamon
1/4 t nutmeg, freshly grated
1 T cayenne pepper

Mantou (Chinese steamed buns), potato rolls, egg buns, even tortillas (warmed)

Place the lamb on a foil covered, rimmed sheet pan and set aside.

Rub the lamb with peeled garlic cloves.  Combine the brown sugar, sea salt, espresso beans, black pepper, oregano, bay leaf, sage, cumin, cinnamon, nutmeg, and cayenne in a glass mixing bowl and combine well. There should be about 2+ cups total.

Use the dry rub to coat all sides of the lamb, carefully massaging the mix into the meat’s cracks and crevices.

To set up a grill for smoking, leave half of the grill free of coals for wood chips.

Place the lamb onto a smoker or grill and cook, maintaining a temperature between 225-250 degrees F, replenishing wood chips as needed.

After about 4 hours, begin to check on the lamb every 20 minutes or so. You should be able to tear off a chunk of the meat readily.  The internal meat temperature, measured in a thick part not touching bone, will reach about 185-190 degrees F with the process taking up to 6 hours.

Remove the lamb to a clean rimmed sheet pan and set aside, covered, to rest. Then, using two forks or your clean fingers, pull apart the lamb shoulder into smaller pieces for sandwiches.

Garnishes
Lime wedges
Cornichons, sliced
Red onions, peeled and minced
Fresh cilantro or parsley leaves, roughly chopped
Radishes, thinly sliced
Avocados, peeled and sliced
Chipotle crema
Salsa fresca

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