The Smokin' Elk's Moroccan-Spiced Shoulder of Lamb
Fire cooking fanatic The Smokin’ Elk absolutely loves lamb and of course he loves to BBQ, so we invited him to create a recipe for some really tender pulled BBQ lamb shoulder packed with flavour.
One of the best cuts of lamb to cook on the BBQ is the shoulder – it has plenty of fat running through it and when cooked low and slow, it all breaks down nicely into some really tender and juicy pulled lamb. The trick is to take the internal temperature way past where you usually would with lamb.
Forget medium rare or medium, you want to take this all the way to around 93-95 °C. This is the sweet spot where you’ll find the lamb will almost just fall apart! I like to put a nice Moroccan style marinade on the lamb then let the fire and smoke do its thing.