Spiced Pulled Lamb Shoulder
Method
- Heat your BeefEater BBQ to low heat.
- Remove excess fat from lamb shoulder and score the top of the shoulder approximately 5mm deep.
- Mix rub ingredients together in small bowl.
- Rub spices into shoulder covering well.
- Place lamb shoulder on warming rack with the hood closed and cook until internal temperature reaches 85°C.
- Remove the lamb from the BBQ and wrap in foil.
- Rest for 30 minutes.
- Pull the flesh off bone with fork and season with salt and pepper if required.
Serving suggestion, serve pulled lamb over soft polenta and roasted vegetables.
Ingredients
- 1 lamb shoulder, bone in
- 3 tbsp onion powder
- 1 tbsp garlic powder
- 2 tbsp cumin seeds, roasted
- 2 tbsp coriander seeds, roasted
- 2 tsp black pepper
- 1 tbsp sea salt
- 2 tsp five spice
- 1 tsp cinnamon
- 1 tsp paprika
- Olive oil
Tagged: medium
