PULLED LAMB

Prep Time 10 mins Cook Time 6 hrs Rest Time 10 mins Total Time 6 hrs 20 mins

Ingredients

Cooking Mode Disabled

Instructions

  1. Set your oven or smoker to 135˚C.

  2. Trim off any excess off the lamb shoulder.

  3. Score the fat cap in a diamond pattern.

  4. Season liberally.

  5. Place into the smoker or oven (place the lamb into a foil tray if using an oven).

  6. After cooking for 1-2 hours, remove and wrap tightly in foil.

  7. Place back in the oven/smoker for another 3-4 hours or until the lamb is fully probe tender.

  8. Remove and rest for 5-10 minutes to allow to cool enough to remove the bones and shred the meat.

  9. Shred and serve immediately.

    Dig in.

    Enjoy!

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