Description
A smoky and tender pulled lamb recipe that’s perfect for barbecue lovers.
Ingredients
Scale
- 3 pounds lamb shoulder
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup beef broth
Instructions
- Preheat the smoker to 225°F.
- Rub the lamb shoulder with olive oil and season with paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Place the lamb in the smoker and cook for about 5-6 hours, until it reaches an internal temperature of 195°F.
- Remove the lamb from the smoker and let it rest for at least 30 minutes before shredding.
- Mix the shredded lamb with beef broth to keep it moist.
- Serve with your favorite barbecue sauce.
Notes
- For extra flavor, marinate the lamb overnight.
- Pairs well with coleslaw and buns.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 0 grams
- Sodium: 700 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 0 grams
- Fiber: 0 grams
- Protein: 30 grams
- Cholesterol: 80 mg