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Monday, August 21, 2017

GAS SMOKER: PULLED LAMB/MUTTON

Hard
Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:7-11 Hours
Cook Temp:LOW: 105-135 °C
Int Temp: 93 °C-98 °C

GAS SMOKER: PULLED LAMB/MUTTON

Difficulty:Hard
Prep Time:12-24 Hours
Cook Time:7-11 Hours
Cook Temp:LOW: 105-135 °C
Int Temp: 93 °C-98 °C

Ingredients

  • Lamb shoulder (use leg if you can’t source a shoulder) 1 bunch fresh rosemary 1 bunch fresh mint BASTE
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 can of dark beer (stout or porter)
  • ¼ cup Worcestershire sauce
  • 1 tblsp chopped rosemary
  • 1 tblsp dark brown sugar
  • ½ tblsp salt
  • ½ tblsp crushed fresh garlic
  • 1 tsp hot smoked paprika
  • NEED
  • Digital meat thermometer
  • Aluminium foil
  • Fruitwood wood chips such as Apple & handful of fresh rosemary

Description

This is an Australian take on the classic pulled pork! Use mutton or lamb and be amazed by the deep, sweet and smoky flavours.

Directions

  • 1. Mix all the baste ingredients together in a saucepan and stir continuously over low heat.
  • 2. Simmer for 5 minutes.
  • 3. Remove ¾ of the baste from the saucepan and allow to cool.
  • 4. Heat the remaining baste and bring to the boil. Add another tablespoon of dark brown sugar to use as a 'dip' with finished meat. Set aside for the resting period.
  • 5. Preheat your LOW: 105-135°C (220-275°F.
  • 6. Place the lamb inside smoker and smoke for 10 hours (yes 10!).
  • 7. Baste the shoulder once an hour.
  • 8. After 10 hours, or when the meat registers an internal temperature of roughly 90°C (195°F), remove the lamb from the smoker.
  • 9. Place on a double layer of foil, add a bunch of fresh rosemary and mint as well as the left over ¼ cup of baste before sealing [preheat the baste on the top of the smoker or on a stove top].
  • 10. Rest the lamb for 30 minutes. In that time, the fresh herbs will infuse into the lamb.
  • 11. Loosely shred the meat with a fork or food handlers gloves and serve with the juices from the foil mixed through the meat. Larger chunks amongst the shredded meat give a textural difference and add to the experience.
  • 12. Heat the remaining baste to a boil, add another tablespoon of the dark brown sugar and use as a 'dip' with finished meat.

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