Spiced pulled lamb shoulder cooked low and slow
Recipe by Mark Jensen (Red Lantern, Pork’d, Salmon and Bear)
Ingredients
3 tablespoons onion powder
1 tablespoon garlic powder
2 tablespoons cumin seeds, roasted
2 tablespoons coriander seeds, roasted
2 teaspoons black pepper
1 tablespoon sea salt
2 teaspoons five spice
1 teaspoon cinnamon
1 teaspoon smokey paprika
1 lamb shoulder, bone in olive oil
Method
Heat BeefEater® Solid Fuel BBQ to low heat (approx. 160 degrees).
Remove excess fat from lamb shoulder. Score top of shoulder approximately 5mm deep.
Mix rub ingredients together in small bowl. Rub spices into shoulder covering well.
Place lamb shoulder on BUGG roasting rack and cook until internal temperature reaches 85°C using BUGG digital thermometer. Remove lamb from BeefEater® BUGG® BBQ and cover with foil.
Rest for 30 minutes. Pull flesh off bone with fork and season with salt and pepper if required. Serving suggestion, served pulled lamb over soft polenta.
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