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Pulled lamb shoulder...anyone try this?


 

G Dechaine

TVWBB Pro
I posted another discussion on some pork butts I'm making for a party this weekend.

Just for kicks, I'm going to throw on a boneless lamb shoulder to see how that goes as pulled lamb. Has anyone done this and have any useful tips?
 
You bet and I love it. The lamb shoulders I get are very very fatty so beware of that. For me this is a good thing, I think for others maybe not so much!

I cook similar to pork shoulder, about 250 grate until very tender, let rest for about an hour and then pull. With all of the rendered fat I usually don't use a finishing sauce but do put a few sauces on the side for serving. I don't use the typical bbq spices and go more the fresh herb and garlc route as a rule.

Clark
 
Clark,

thanks for the info. I'll leave the fat in there whne cooking, but remove the bigger globs after it's done.

Marc,
thanks for the link . That gave me a few good ideas on flavouring. I might marinate it beforehand and cook it in a totally different style. But still pulled lamb, though.
 
Try serving the lamb with Mint Jelly Sauce, I don't know if it is available in Canada, but if it is get it. It is a common sauce for Lamb in Australia. A great taste sensation.

Regards
 
Started playing with this as well. I cook as above - same as I do pork butt.

Very tastey. Much more expensive (for me anyway) than pork shoulder though.

I love lamb!
 

 

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