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It was discussed on here a few years ago I think. Basically it needs more time than you might think. A whole lamb shoulder, bone in, probably is similar to pork shoulder. See this:
More here: http://amazingribs.com/tips_and_technique/the_stall.html.
Olly398
Bainbridge
I've got a big Weber and the Pitt Cue book so got all the indirect heat stuff planned. Stalled meat? Talk to me.