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BBQ pulled lamb served
Tender, smoky pulled lamb slow-roasted

Smoked Pulled Lamb Shoulder

Author: Flavelo
Recipes Main Courses Quick Meals
While pork is king, lamb is the rising star of BBQ. Lamb shoulder is fatty and rich, perfect for pulling. The distinctive gamey flavor is tamed and complemented by rosemary and smoke. Served in a pita or burger bun, it's a rich, hearty meal.
🕒 Prep Time 30 mins
🍳 Cook Time 6 hrs
⌛ Total Time 6 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 580 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Dutch Oven or Deep Pan with Foil
  • Two Forks

Allergen Information

⚠️ Soy
⚠️ Fish
⚠️ Mustard

Instructions

1 ✓

Mix dry rub. Pat lamb dry and rub well.

Tip: Rosemary oils penetrate the meat during cooking.
2 ✓

Sear lamb in hot oil until dark brown.

Tip: Caramelization creates depth.
3 ✓

Remove meat. Sauté onion, then deglaze with broth, vinegar, Worc, and half the BBQ sauce.

Tip: Vinegar cuts the fattiness.
4 ✓

Return meat. Cover and bake at 300°F for 5-6 hours.

Tip: Meat near the bone takes longest.
5 ✓

Check: bone should wiggle freely.

Tip: If tight, cook longer.
6 ✓

Remove bone and excess fat. Shred meat.

Tip: Remove tallow to keep it palatable.
7 ✓

Mix with remaining sauce and some defatted cooking liquid.

Tip: Keep it juicy!

Recipe FAQ

Sauce is too greasy.
Lamb is fatty. Skim the fat off the top of the juices before mixing back in.
Meat won't pull.
Use the 'bone pull' test. If the bone slides out clean, it's done. If not, keep cooking.

Ingredients

  • 3.5 lbs Lamb Shoulder (bone-in)
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 1 tsp Ground Cumin
  • 1 tbsp Fresh Rosemary (chopped)
  • 2 tbsp Worcestershire Sauce
  • 1.25 cups BBQ Sauce
  • 2 tbsp Apple Cider Vinegar
  • 1 medium Onion (sliced)
  • 2 tbsp Oil
  • 1 cup Broth or Water