Rosemary & Garlic Pulled Lamb (The Aussie equivalent of pulled pork)

Pulled Lamb is even better than pulled pork!

Servings: 4-6
Prep Time: 30m
Cooking Time: 6-8 hours



1) Prepare your lamb shoulder by trimming any excess fat then slicing little pockets to insert the garlic and rosemary into the flesh. Season with kosher salt and olive oil inside and out. Finally, apply a liberal amount of venison dry rub or equivalent.

2) Fire up the smoker to about 120C. When humming, add mesquite chips. When it’s smoking, add the shoulder. Remember the first few hours of smoking is the most important for smoke flavour, so keep topping up with woodchips/chunks.

3) Keep an eye on the internal temperature, as soon as it gets to 72C you should be ready to wrap the lamb in foil. Don’t add any more woodchips from this point. While wrapping, add the beer to the bottom of the foil to keep it moist. Raise the smoker temp to 125-130C and cook until the internal temperature reaches 93C. Remove, wrap in a towel and rest for 90m in an esky.

4.) Pull and add BBQ sauce – Enjoy an Aussie take on a US Classic!

(All times are approximate only and will change depending on the size of your meat and the consistency of your smoker (not a problem in the Masterbuilt! )

Related Recipes

How to Make Spicy Smoked Mettwurst

Enjoy the Spicy Smoked Mettwurst recipe!

How to make Jalapeno Poppers

These smokey, spicy and creamy jalapeno poppers are not only delicious, but so simple to make. Never tried one before? Once you've tasted just one bite of these you'll be wondering how you ever lived…

How to Make Boerewors – South African Sausage

Boerewors are traditional South African fresh sausages that are perfect for the BBQ. You'll know them from their distinct spiral shape and unique flavour. This recipe includes coriander seeds,…