If you’re looking for a recipe for pulled lamb shoulder, you’ve come to the right place. Here, you’ll find a simple recipe, plus tips on smoking, rendering, and storage. Follow along and make a great pulled lamb dish for any occasion! Just remember: always read the instructions before attempting to cook anything, and make sure to use quality ingredients.

Recipe

If you’re looking for a delicious and easy recipe for pulled lamb shoulder, this is it. You can make the meat in a traditional oven, or you can use a combi steamer. Either way, the main goal is to cook the meat until the internal temperature reaches 185 degrees. Once the lamb is done, it should be tender and easy to tear apart. The cooking time can range from four to six hours. In the meantime, you can prepare the sauce. It takes about five to seven minutes to come to a boil and thicken.

To make the lamb, you can use a bulb of garlic and onion to form a base for the meat. You can also use Mexican spices to create a flavorful rub, including cinnamon, star anise, orange, ground cumin, smoked paprika, and mild chilli powder. These spices are readily available at your local supermarket.

Rendering

Rendering pulled lamb shoulder involves trimming away the exterior fat and slicing it thinly. The goal is to leave about an eighth inch of fat on the shoulder. This fat will help keep the meat underneath moist during the lengthy smoking process. Eventually, the fat will render off and leave you with a beautiful, juicy piece of meat.

Wrap the shoulder in foil or butcher paper. Then, place the lamb into the smoker. After an hour, the temperature should have reached 165 to 170 degrees Fahrenheit. Check the meat with thermometer probes to make sure it is cooked through. The meat should be soft and fall off the bone easily.

Smoking

Smoking pulled lamb shoulder can be a simple task. After the meat has smoked for about five hours, it’s time to shred it. You can use a meat shredding claw to pull apart the large chunks, or you can use a regular dinner fork. If the meat is too tough to shred, wrap it in aluminum foil and put it back in the smoker for another 30 minutes. This method makes the meat moist without allowing it to dry out.

To smoke lamb, place 3 to 5 oak wood chunks in your smoker. This will give the meat a slightly smokey flavor. In addition, the additional heat will help crisp up the lamb’s skin and fat. Depending on your smoker, you may need to cook your meat for up to six hours. While your lamb is cooking, use a probe thermometer to check the internal temperature. A temperature of 195deg F or 205deg F is perfect for pulling lamb. You can also keep the meat moist by adding water to the drip pan.

Storage

If you are making pulled lamb shoulder at home, the question of how to store the meat is a valid one. Lamb is a great meat that keeps well for up to several weeks. You can also freeze it to use at a later date. However, it is advisable to consume it as soon as possible.

Lamb shoulder is freezer friendly when it is slow-cooked. Once it cools, transfer it to a freezer-safe container, dividing it into smaller portions and freezing it for up to 3 months. The meat can then be thawed out by putting it in a refrigerator overnight. Then, you can reheat it in a microwave or stovetop.

Reheating

Reheating pulled lamb shoulder is simple, but it requires a few extra steps. Firstly, you’ll need to take your lamb out of the fridge so that it is at room temperature. Next, you’ll need to remove any leftover liquid, including stock or juices. Wrap it in aluminum foil or place it on a wire rack. You can also place a damp paper towel over the meat while it is resting.

Once the lamb has finished cooking, it should be falling-apart tender. It will be juicy and have a lot of liquid in the pan. Once it’s done, transfer the lamb to a large plate and cover it loosely with foil. This should keep it warm until dinnertime.