So how about something different?

We all know about pulled pork as there seems to be approximately 1 trillion pulled pork recipes either for the BBQ or for the slow cooker/crock pot.

But what about Shawn the Sheep, sitting there over to the side feeling all left out while his farm yard mates the pigs have all the fun ……. ;-(

Pulled lamb is out there, in Australia its a bit hard to find as is all good proper BBQ and certainly in America it is popular in Kentucky where its somewhat of a speciality.

But how do you go about taking a shoulder or leg of lamb and turning it from a delicious roast that slices perfectly to Pulled Lamb which sheds with a fork and melts in your mouth?  Well here is the recipe and method. As always I used my trusty Weber Q, if you don’t have a Weber Q then any BBQ, Smoker or even the oven will work well.

I served this with our delicious home made Paleo Tzatziki Sauce and some flat bread. It was delicious! Left overs are going to be used on a pizza…. mmmmm YUM!

Pulled Lamb
 
Author:

Recipe type: BBQ
Cuisine: BBQ
Serves: Lots
Prep time:
Cook time:
Total time:

 
Amazing Low and Slow BBQ Pulled Lamb that shreds with a fork and melts in your mouth.
Ingredients
  • 1.5 – 2.5 kg / 3.3 – 5.5 lbs Lamb Leg or Shoulder
  • Your favourite meat rub or spice mixture (I used a Mad Hunky All Purpose Rub)
  • 4-6 cloves of Garlic

Steps
  1. The night before rub the lamb all over with the spice rub.
  2. With a knife make a few small incisions in the lamb and poke the garlic into the slits.
  3. Cover and refrigerate.
  4. On BBQ day, put down some foil on the grill (we are going to be cooking indirectly) and on top of the foil place a trivet.
  5. Fire up the BBQ and get it to 120°C / 250°F.
  6. Put the lamb on the trivet, close the lid and walk away for 7-10 hours (depending on your BBQ)
  7. I took the lamb off after 7 hours as my meat thermometer said the internal temp of the lamb was 90°C / 194°F
  8. Wrap the lamb in a few layers of foil, followed by a couple of tea towels and then place in an esky/cooler box, chilly bin (whatever you call it!) or even the microwave — JUST DON’T TURN IT ON!!
  9. Leave it in there until its meal time, the meat will have time to rest and become even more succulent!
  10. Serve how you wish!

Rubbed and Ready to Go!

Lamb Rubbed

 

Half way done!

Lamb Half Way

 

Done and delicious!

Lamb Done