Pulled Lamb Shoulder - [Moroccan Style].

[TonyUK]

A 4lb lamb shoulder with an apricot (preserve), harissa, rosemary, caraway, saffron marinade & a dusting of garlic granules.
(I couldn't get hold of Ras el Hanout at short notice).

Protein and smoker all prepped the night before. Weber coconut briqs & olive wood for smoke.



06:30 start & it started to rain, but zero wind. The rain wasn't that bad, but I decided to put up the umbrella as a precaution.



I'm glad I did. Just as I got the smoker assembled.....the heavens opened!



3hrs in & sitting pretty. Lamb is at 120IT.



After 7hrs got to 200FIT. Wrapped in foil & towels & into a cool-box for a couple of hours.

 

[AndyK]

That looks awesome Tony.
I have never knowingly seen that cut here .
It looks similar to a lamb shank but larger.
I bet it was tasty.

 

[Tim Campbell]

Oh man, Tony. That is exceptional.

 

[timothy]

Like a caveman lollipop!

 

[TonyUK]

That looks awesome Tony.
I have never knowingly seen that cut here .
It looks similar to a lamb shank but larger.
I bet it was tasty.

It's a bone-in shoulder. And yes, it was very tasty. Not a crumb left between the four of us.

 

[Timothy F. Lewis]

Strong work sir! Glad when there isn’t anything to “find a container” for!
Finding a lamb shoulder here is not very easy, we used to have butcher shops that carried “hanging” meat and they would cut you what you asked for. But, not any longer !