Pulled lamb shoulder is a great alternative to pulled pork. It can be used in any dish you have pulled pork but also with the extra option of kebabs or souvlaki that primarily have lamb or chicken in them.
I tend to use the shoulder as it has more fat, you can smoke a leg as well, but the end results of a shoulder is a lot better in my opinion.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
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Main Ingredients:
2kg (4.4lbs) square cut lamb shoulder
100 grams of unsalted butter
Binder Ingredients:
1 tsp of minced garlic
1 tsp of Dijon mustard
2 tbsp of soy sauce
2 tbsp of Worcestershire sauce
2 tbsp of balsamic vinegar
The juice of one lemon (keep the rinds for later)
2 tbsp of olive oil
Rub Ingredients:
3 tablespoons of sea salt flakes
2 tablespoons of lemon pepper
1 tablespoon of dried rosemary
1 tablespoon of dried oregano
1 tablespoon of granulated garlic
1 tablespoon of onion powder
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Heat proof gloves
Briquettes
Smoking wood (sugar gum)
Fire lighters
Knife
Heavy Duty Foil
Feeds: 6 to 8
Style of cooking: smoking
Preparation Time: 1hour
Cook Time: 4 hours and 50 minutes
Hold Time: 1 hour
Cuisine: Australian
Hydration: 10 x beers
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