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What time are you eating, and are you under pressure to eat at that time? Ime all the recipes that say 4 to 6 hours cooking time are bollocks, I haven't done one that's taken less than 10 hours (maybe I've been unlucky with stalls, but I've done a lot of lamb and it always seems to be 10/11 hours) but that's for completely fall off the bone style, obviously you can cook at slightly higher temps to get faster results.
My main tip is get it on as early as possible, if it cooks faster that's great, you can just let it rest longer in a cool bag but if it has a big stall there's not much you can do about it. I do all my slow cooking overnight now for a stress free life.
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Nothing other than leave plenty of time.
Did this lamb shoulder on the Aldi Kamado last year. Was excellent. Took around 6.5 hours.
Just did the classic garlic, rosemary and anchovy.
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If you want a really, really delicious and unexpected BBQ sauce for lamb, I can highly recommend this
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Aroogah
@Tenderloin
Planning on doing a slow roast lamb shoulder tomorrow in the Kamado - if anyone has any tips 😁