Minted Pulled Lamb Shoulder

This minted pulled lamb shoulder combines American-style smoking with English flavors to create an Australian-style smoked lamb.

The combination of BBQ sauce and vinegar mint sauce combines to create a mint-flavored vinegar sauce such as those found in the Carolinas. The extra vinegar cuts through the fat in the lamb for a better feel of meat.

The smoking process itself is a simple style using a spray to keep it moist. The rub is also a little more herby than traditionally used in smoking, with the addition of thyme, bringing in another European influence to complement the mint.

Minted Pulled Lamb Shoulder Recipe

Saffron Hodgson

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This minted pulled lamb shoulder combines American-style smoking with English flavors to create an Australian-style smoked lamb.

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Preparation 30 minutes

Cook 7 hours 30 minutes

Ready in 8 hours

Servings 10 Servings

CourseDinner

InfluenceAustralian

DifficultyExperienced

MethodSmoke

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Ingredients

Lamb Rub

• 2 tablespoons brown sugar
• 2 tablespoons course sea salt
• 2 teaspoons course ground black pepper
• 2 teaspoons thyme
• 2 teaspoons paprika

To Smoke

• 1 lamb shoulder or shoulder quarter
• olive oil to drizzle

Mint Spray

• 5 ounces water
• 5 ounces apple juice
• 1 1/2 ounces apple cider vinegar
• 1 sprig mint

Pulled Lamb

• BBQ sauce as needed
• mint sauce as needed

Equipment

• smoker
• 2 chunks hickory

Directions

Lamb Rub

• In a small bowl combine the brown sugar, salt, pepper, thyme, and paprika. Stir until well mixed.

To Smoke

• Trim any excess fat or silverskin off the lamb. Drizzle with olive oil, then sprinkle and massage in the lamb rub until covered all over. Let sit while the smoker is set and heats up.
• Set the smoker with 2 chunks of hickory at 250 degrees F (120 degrees C).
• Place the lamb in the preheated smoker and smoke for 6 hours.

Mint Spray

• In a spray bottle add the water, apple juice, apple cider vinegar, and mint then shake to combine.
• Spray the lamb every hour to keep moist, if it looks like it is drying out spray more frequently.
• After six hours check the meat to make sure the lamb is tender. A skewer should enter with minimal resistance. If using a temperature as a guide aim for 210 degrees F (100 degrees C). This is about 10 degrees more than a pork shoulder. If not yet cooked continue until done.

Pulled Lamb

• Rest the lamb for 30 minutes after taking it off the smoker.
• Use two forks to pull the lamb, putting aside any excess fat and the bones.
• Add the BBQ sauce and mint sauce to your preferred taste, trying not to overpower the flavor of the meat. Serve immediately.

Nutritional Information

Sodium: 1515mgCalcium: 23mgVitamin C: 2mgVitamin A: 64IUSugar: 7gFiber: 1gPotassium: 367mgCholesterol: 73mgCalories: 200kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 7gProtein: 23gCarbohydrates: 9gIron: 2mg

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