Smoked pulled lamb shoulder

    6 hours 20 min

    Succulent pulled lamb shoulder that melts in the mouth. Slow cooked in a smoker over several hours, this can be made in an oven if needed but is better in a smoker.

    BushCook

    Washington, United States
    4 people made this

    Ingredients
    Serves: 6 

    • 1 bone-in lamb shoulder
    • 2 pieces hickory wood, for smoking
    • For the rub
    • 6 tablespoons soft brown sugar
    • 2 tablespoons coarse sea salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons dried thyme
    • 2 teaspoons paprika
    • olive oil, as needed
    • For the spray
    • 150ml water
    • 150ml apple juice
    • 50ml apple cider vinegar
    • 1 sprig mint
    • For the glaze
    • 250g BBQ sauce, or to taste
    • 125g mint sauce, or to taste

    Method
    Prep:20min  ›  Cook:5hr  ›  Extra time:1hr  ›  Ready in:6hr20min 

    1. Trim the lamb to remove any tags, residual bone shards and/or excess fat.
    2. For the rub, combine all the herbs and spices in a shaker. Rub the lamb evenly with the oil on all sides, then add an even coat of the spice mixture on all sides. Leave at room temperature for 1 hour.
    3. For the spray, in a spray bottle combine the water, apple juice, apple cider vinegar and mint. Shake to combine.
    4. Heat the smoker to 120 degrees C by adding hot charcoal with 2 pieces of hickory. Place a pan of water in the bottom of the smoker.
    5. Add the lamb and smoke for 5 to 6 hours; check every hour and spray with the apple juice mixture to keep moist. If it is drying out quicker than this, spray more often. After 5 hours check the texture of the lamb; when it feels soft and ready to pull it is done. The time may vary based on the size of the lamb shoulder.
    6. Remove the lamb and let rest for at least 30 minutes.
    7. Use two forks to pull the lamb into shreds, discarding the bones and any excess. To the pulled lamb, add the BBQ sauce and mint sauce, a few spoonfuls at a time, to your taste.

    To make in an oven

    Follow the method as above, except in an oven at the lowest temperature (if this is higher than that for the smoker, cook times will be shorter). Do not add the wood pieces to the oven. When creating the glaze use a very smokey BBQ sauce or add a teaspoon of liquid smoke to give it some smokey flavour.

    See it on my blog

    Bush Cooking

    Video

    Smoked pulled lamb shoulder
    Smoked pulled lamb shoulder

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