Pulled Lamb Shoulder
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.
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.
Pulled lamb is great on burger buns or flatbread. Or the next day on pizza. Stay tuned for our Yiros inspired taco recipe with home made flat bread!