Pulled Lamb Shoulder
Description: Everyone loves pulled pork but pulled lamb has taken the number one spot in our house! Rich and succulent, this goes great in salads, wraps, tacos, sandwiches or you can simply enjoy by itself. Lamb shoulder is so easy to make and a guaranteed crowd pleaser year round.
- 1 lamb shoulder twined and deboned
- 2 TBS yellow mustard
- 1 cup apple cider vinegar
- 1 cup water
- 50g salted butter
- The Feedlot Grasslands
- Preheat smoker to 250F/120C. Prep lamb by ensuring no odd bits are hanging off and there is no hard white fat.
- Coat the lamb shoulder with a thin layer of yellow mustard. Generously rub with The Feedlot Grasslands.
- Combine 1 cup of water with 1 cup of apple cider vinegar and place into a spray bottle.
- Smoke for roughly 4 hours or until desired colour is reached spritzing all sides evenly every 30 minutes.
- Pull the lamb from the smoker and place on two sheets of foil. Top the lamb with butter, more seasoning and spritz around the bottom of the foil to add moisture. Wrap tightly and place back into the smoker.
- Continue cooking for another 4 hours or until the shoulder probes like the texture of warm butter.
- Place the lamb in a large boil. Unwrap, remove the lamb, poor in all juices and shred until you reach the desired texture.
- In Iran, pomegranate is paired frequently with lamb. We take our shoulder to the next level by replacing the yellow mustard (binding agent) with pomegranate molasses. Try using this method and before you wrap in foil, drizzle more across the top of the shoulder. The combination of flavours meshed together is a game changer! We frequently also pair this with our Ancient Grain Salad which also uses this same molasses.