Pulled Lamb for Christmas Eve

[Name4SmokingForum]

Decided to try something different! Got a lamb shoulder from a local farm. Used a lamb rub, cooked until 165F then wrapped. Took it to 194 (high altitude), let it rest for 2 hours and pulled. Used the drippings to make lamb gravy. Very happy with how it turned out. Took about 12 hours including the rest for a 3.8 lb shoulder.

 

[chopsaw]

Looks good ! Great idea too .

 

[mr_whipple]

That looks great! Never though to pull lamb.

 

[fpagrpesc]

Do you think that could work for lamb leg as well? I roasted leg yesterday, quick on high temperature. Was wondering if a long slow and low cook would work well on lamb it as it does for pork. Clearly did for you for lamb shoulder!

 

[homebeerbrewer]

You said it took 12 hours including rest, what temp did you cook it at?

I’m gonna have to try this.

 

[Name4SmokingForum]

Do you think that could work for lamb leg as well? I roasted leg yesterday, quick on high temperature. Was wondering if a long slow and low cook would work well on lamb it as it does for pork. Clearly did for you for lamb shoulder!

Shoulder is better for pulling, its has more fat and connective tissue and benefits from a long cook. I have not tried to pull a leg before, though - usually only take those to 160.

 

[Name4SmokingForum]

You said it took 12 hours including rest, what temp did you cook it at?

I’m gonna have to try this.

It took 10 hours at 250F to reach temperature and tenderness for me. I am at high altitude so that time may differ for others.

 

[jcam222]

Looks great! I've done pulled a few times and liked it more than rare sliced honestly.

 

[gmc2003]

Never even thought of pulled lamb. Not that lamb is readily available around here. Looks and sounds good.

Point for sure
Chris