Ingredients
Cooking Mode Disabled
Instructions
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Set your oven or smoker to 135˚C.
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Trim off any excess off the lamb shoulder.
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Score the fat cap in a diamond pattern.
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Season liberally.
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Place into the smoker or oven (place the lamb into a foil tray if using an oven).
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After cooking for 1-2 hours, remove and wrap tightly in foil.
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Place back in the oven/smoker for another 3-4 hours or until the lamb is fully probe tender.
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Remove and rest for 5-10 minutes to allow to cool enough to remove the bones and shred the meat.
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Shred and serve immediately.
Dig in.
Enjoy!