Lamb Shoulder

Embedded Video (Responsive, autoplaying). Dry-aged meat is generally a bit more delicate than regular wet-aged meat. There is less moisture in the meat, which means it requires careful cooking and should not be overcooked. Start by seasoning the meat generously with freshly ground pepper and salt on both sides. Then insert the two skewers into each side. Place the skewer in the rotisserie and turn it on so the shoulder rotates on the gas grill. Only light the outer burners, as the shoulder needs to be cooked with indirect heat. The goal is to maintain a temperature of about 130 degrees Celsius (266 degrees Fahrenheit). The shoulder should cook for about 60 minutes at this temperature before being finished with higher heat for 15 minutes to crisp up the crust. Use a meat thermometer (inserted in the thickest part of the shoulder), and when the internal temperature reaches 72 degrees Celsius (162 degrees Fahrenheit), it is done. It does not need to rest afterward, as the juices are evenly distributed throughout the meat. Cut the shoulder into two large pieces off the bone, then slice it thinly and serve immediately.  

Whipped Butter

Take your salted butter out of the refrigerator and let it sit on the kitchen counter for 60 minutes to reach room temperature. Whip the butter and salt until light and airy (preferably with a mixer). Add the buttermilk a little at a time while continuing to mix. The butter is ready for serving.  

Salad

Shred the pointed cabbage and cut the asparagus into 1 cm pieces. Cut the spring onions into small pieces and toss everything together in a bowl with the lemon juice. Dice the buffalo mozzarella and place it on top.  

Serving

Top the meat with a spoonful of whipped butter and serve with deep-fried, triple fried pommes frites, the salad, and flutes.