This is an amazing recipe for pulled shoulder of lamb from The BBQ Barons BBQ team, the winners of our summer recipe competition 2014.
Method: Hot Smoking
Suggested Wood: Mesquite and Oak
Approx. Cook Time: 4 Hours + Overnight Marinating Time
Whole Shoulder of Lamb
- 2 x beetroot, peeled
- 1/4 cup pomegranate juice
- 1/4 red wine
- 1/4 cup lamb stock
- 3 x garlic cloves, peeled
- 1 x sprig rosemary
- 3 x tablespoons pomegranate molasses
- 3 x tablespoons apricot preserve
- 1 x teaspoon cumin
- 1 x teaspoon paprika
- 1/2 Cup Black Pepper
- 2 1/2 Tbsp Demerara Sugar
- 2 Tbsp Sea Salt
- 1 Tbsp Sweet Paprika
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Allspice
- 1/2 Tsp Dried Rosemary
Blend the beetroot, pomegranate juice and stock. Add the garlic and rosemary and leave to infuse for at least six hours.
Add all ingredients to a bowl and mix well.
Trim the lamb of any unwanted fat. Place the meat in an aluminium pan and begin injecting. Insert the injection needle into the meat and press down on the plunger. Don't pull the needle all of the way out of the injection site. Instead, go in at a different angle and inject again. There will be some injection that seeps out, this is normal. Place the meat, covered, in a refrigerator to marinate for at least 4 hours. (Overnight is preferred).
Remove the meat from the refrigerator and liberally sprinkle the rub all over the meat. Leave at room temperature for half an hour.
Bring your BBQ smoker up to 250° Fahrenheit or 120° Celsius. Use a combination of mesquite and oak wood chunks. If you don't have a smoker at home, you can easily follow the instructions below using an oven.
Place the lamb on the grill grate. Cook, for 3 hours or until internal temperature hits 150° Fahrenheit. This is when the cooking of a large piece of meat may slow down or stall. To speed up the cooking process, wrap the meat tightly in two layers of foil, adding half a cup of pomegranate juice before sealing.
Return to the grill and cook until internal temperature hits 203°, before uncovering the foil and leaving to vent for 15 minutes. This will halt the cooking process. Then re-wrap tightly and leave to rest for 60 minutes in a faux cambro, or in an oven at about 170° Fahrenheit.
Baste the lamb with the glaze. Return to grill and cook for a further 30 minutes.
Remove from the grill and rest for 10 minutes before pulling using forks, meat claws or your hands, and serve.