PULLED LAMB SHOULDER
This pulled lamb is an homage to the barbecued mutton of Western Kentucky. Smoke the meat over charcoal and wood, not gas. It's bonkers delicious. Or at least make the dry rub that covers the meat and use it to cook something else.
Provided by Sam Sifton
Categories dinner, barbecues, main course
Time 7h
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- Place the lamb on a rimmed sheet pan and set aside.
- For the dry rub, combine the sugar, salt, ground espresso beans, black pepper, garlic powder, cinnamon, cumin and cayenne in a mixing bowl and stir well to combine. You should have approximately 2 cups.
- Use half of the dry rub to coat all sides of the lamb, making sure to rub it into all the cracks and crevices in the meat. Reserve the remaining dry rub.
- Heat a smoker to 225 degrees, or set up a grill for smoking, leaving half of the grill area free of coals for wood, or one of the burners off for gas.
- Place the lamb into the smoker or onto the grill and cook, maintaining a temperature between 225 and 250 degrees, replenishing wood chips or chunks as needed.
- After approximately 4 hours, begin to check on the lamb every 20 minutes or so. You're looking to be able to tear off a chunk of the meat easily, beneath a thick crust of what's called "bark." The interior temperature of the meat, measured in a thick part not touching bone, will be approximately 185 degrees. The process can take up to 6 hours.
- Remove the lamb to a clean rimmed sheet pan and set aside to rest.
- Meanwhile, make the sauce: In a medium sauce pan set over medium heat, combine 1 1/2 cups of water with the rest of the ingredients and stir well to combine. Allow the sauce to come to a boil, then reduce heat and let thicken slightly, approximately 5 to 7 minutes. Remove from heat and allow to cool.
- Using tongs or two forks, begin to pull the lamb apart into pieces, discarding any large pieces of fat. When all the lamb has been pulled, taste it, add extra dry rub to taste, and stir to combine. Serve with potato rolls or hamburger buns, with the sauce on the side.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 2 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 171 milligrams, Sugar 17 grams
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Maggie Juston
j.m@yahoo.comThis recipe is a great way to use up leftover lamb. I made it with some leftover Easter lamb, and it turned out great. The meat was tender and flavorful, and the sauce was very tasty.
Nieyaaz Abdurahman
abdurahman@gmail.comI was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I was pleasantly surprised. The lamb was very mild and flavorful, and the sauce was delicious. I'll definitely be making this again.
Tharusha pramod
ptharusha13@hotmail.frThis recipe is a bit time-consuming, but it's worth the effort. The lamb is incredibly tender and juicy, and the sauce is packed with flavor. I highly recommend it for a special occasion dinner.
Shipul Roy
roys@hotmail.comI've made this recipe several times now, and it's always a hit. The lamb is always fall-apart tender, and the sauce is rich and flavorful. I love serving it with mashed potatoes and roasted vegetables.
Shabir Ali
sa87@yahoo.comThis is a great recipe for a special occasion dinner. The lamb is so tender and flavorful, and the sauce is perfect. I highly recommend it.
tvgj nasaa
nasaatvgj@hotmail.comI love this recipe! The lamb is always cooked perfectly, and the sauce is amazing. I love serving it with mashed potatoes and roasted vegetables.
Eleen Nabeel
e.n36@hotmail.comThis recipe is a bit too spicy for my taste. I think I'll reduce the amount of chili powder next time.
Shrijana Basnet
shrijana_basnet90@hotmail.comI was a bit disappointed with this recipe. The lamb was a bit tough and the sauce was bland. I think I'll try a different recipe next time.
Tobias Dix
t-d@gmail.comThis is a great recipe for a weeknight meal. It's easy to make and only requires a few ingredients. The lamb is always tender and juicy, and the sauce is very flavorful. I highly recommend it.
umair ifraheem
i-umair@hotmail.comI've made this recipe several times, and it's always a crowd-pleaser. The lamb is always cooked perfectly, and the sauce is amazing. I love serving it with rice or pasta.
Dayana Cortes
dayanacortes@hotmail.co.ukThis recipe is a great way to use up leftover lamb. I made it with some leftover Easter lamb, and it turned out great. The meat was tender and flavorful, and the sauce was very tasty.
Eltion Behrami
behrami@gmail.comI was a bit hesitant to try this recipe because I'm not a big fan of lamb, but I was pleasantly surprised. The lamb was very mild and flavorful, and the sauce was delicious. I'll definitely be making this again.
Damian Alsip
alsip26@gmail.comThis recipe is a bit time-consuming, but it's worth the effort. The lamb is incredibly tender and juicy, and the sauce is packed with flavor. I highly recommend it for a special occasion dinner.
Dana Antigua
danaa77@yahoo.comI've made this recipe several times now, and it's always a winner. The lamb is always fall-apart tender, and the sauce is rich and flavorful. I love serving it with mashed potatoes and roasted vegetables.
Michael Boyles
m38@hotmail.comThis pulled lamb shoulder recipe was a hit at our last family gathering. The meat was so tender and flavorful, and the sauce was perfect. We'll definitely be making this again soon!