OH YEH! Smoked Pulled Dorper shoulder Lamb! This is the basics as I really wanted to taste the Lamb in this case. 1- Rub the leg in salt and pepper. 2- Smoke the lamb for 2-3 hours at around 120C using Pecan wood which is more subtle than Hickory. 3- Then foil into a parcel and add some lemon juice and white dry wine for liquid. Continue to cook at that low hear for another 2-3 hours sealed in the parcel until the meat starts to come easily away from the bone. 4- Take it out and give it a few minute to relax and draw back in some moisture then pull or shred the lamb from the bone and enjoy. As this was a Dorper Shoulder, the meat itself is very, very lean but is cut is ideal for low and slow cooking.
Posted on: Fri, 23 May 2014 02:00:00 +0000
Trending Topics
Recently Viewed Topics
© 2015