Pulled Lamb Shoulder

Name: Pulled Lamb Shoulder
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 6
Ingredients: 1 Lamb Shoulders; Lane's Sunday Roast; Lane's Ancho Espresso

Jan 25, 2022

By Lloyd Budd

0 comments

If you haven't tried pulled lamb yet. you need to get ON IT!!

Pulled Lamb Shoulder

Servings

6

Prep Time

10 minutes

Cook Time

5 hours

For something different We're going to do this cook today 'hot and fast'. You'll be surprised the results you can get without an overnight/early morning cook.

Ingredients

1 Lamb Shoulders
Lane's Sunday Roast
Lane's Ancho Espresso

Directions

Preheat your smoker to 350f/175c
Prepare your lamb shoulder by removing any loose bits of fat or skin. We like to remove a good part of the fat cap so that the rubs can adhear to the meat.
Rub the meat down with worcestershire sauce to create a binder for the rub.
Lay down a layer of Ancho Espresso then a Layer of Sunday Roast on the top.
Place the shoulder onto the smoker, check after 2 hours for a good colour and bark.
Once you are happy with the colour. wrap in foil and put back on the smoker for around 2-2.5 hrs. Your looking for an internal temperature of 203f/95c. Every cut will be a little different so check intermittently and probe for tenderness.
Once the internal temperature has been reached, remove from the smoker and rest (wrapped) for 30mins.
Pull when you are ready to serve.