Pulled lamb that is tender and pulls apart effortlessly melts in the mouth, and is a crowd-pleaser during any low ‘n’ slow barbeque session. Australasian Barbecue Alliance and low ‘n’ slow barbeque fanatic Adam Roberts will show you a really quick and easy recipe for a whole lamb shoulder you can cook on your smoker. This recipe is perfect for any low ‘N’ slow barbeque enthusiast – anyone from an expert with an arsenal of smokers and twice weekly sessions to a barbeque rookie brand new to the movement can take on this recipe and embrace one of Australia’s most popular cuts of lamb. Browse the Barbeques Galore range of smokers here. Watch Adam’s guide to our smokers on YouTube here.
- Prep Time:20m
- Cooking Time:4-6h
- 3kg de-boned Lamb Shoulder.
- Several tablespoons of peanut oil to coat.
- Your choice of BBQ Rub. Browse our range of rubs and condiments here.
- Smaller shoulders can take less time to cook, larger shoulders can take longer.
- Ensure your pulled lamb has developed a crusty bark on the outside before wrapping in foil mid-cook.
- Cook without wrapping until the internal temperature reaches 203F. This can take up to 8 hours without wrapping.
- Pull the lamb apart whilst it’s hot.
First of all, you’ll need to ask the butcher for a whole lamb shoulder. You want to buy a lamb shoulder that weighs around two or three kilograms. If you can only get two kilos, that’s going to be fine, but if you want to feed a bigger crowd, or have enough pulled lamb to graze on all weekend, we recommend you get a hearty three kilo slab of lamb shoulder.
Our host Adam likes to leave a light coating of fat on top, but also recommends slicing off some of that harder fat because that’s not going to render as well. You only need a thin membrane to add that extra juicy flavour. Happily, this pulled lamb recipe is super easy to prepare for the smoker.
Next, add a nice layer of peanut oil and then add your rub to all sides and all edges to give us that nice crusty bark on the outside that will maintain that moisture for us. This now goes in the smoker at 220 degrees Fahrenheit (105 degrees Celsius) for a couple of hours. Browse our popular range of delicious rubs including Three Little Pigs’ Kansas City sweet ‘n’ spicy rub, here in the Barbeques Galore rubs & condiments section.
So you’ve left your lamb shoulder on for a couple of hours. It’s got some smoke, its got a nice bark covering on the outside. What you’ll need ot do next to maintain some of that moisture inside is wrap your lamb shoulder in aluminium foil. This is an Australasian Barbecue Alliance power move and one of the secrets to perfectly smoked pulled lamb.
Now that the lamb is wrapped, instead of cooking to time, you need to cook to an internal temperature of about 203 degrees Fahrenheit. How you can gauge the time is by using a digital thermometer and a probe. At this stage, all you need to look at is the gage going up to 203 degrees. Once your lamb hits that temperature, pull it off the grill.
At this stage, you’ve just taken the lamb shoulder off the smoker. It’s been wrapped for the last few hours, preserving that delicious moisture inside that flavoursome crusted outside bark.
We promised you some pull apart tender pulled lamb – if you’ve followed Adam’s guide, you and the family will be fighting over it right now. There you have it – beautiful pull-apart pulled lamb. For more recipes, check out our Modern Barbeque Cookbook.
Want to start Low ‘N’ Slow barbeque into your life? Check out Adam’s guide to our range of smokers below or on YouTube here.