Pulled Lamb Shoulder

Pulled Lamb Shoulder is a hearty and delicious dish that's perfect for a cozy night in or a special occasion. This melt-in-your-mouth lamb is slow-cooked to perfection and infused with aromatic herbs and vegetables for a deep, complex flavor. Served with rustic roast potatoes and vegetables, this dish will leave you feeling warm and satisfied.

INGREDIENTS

• 1.5 kg bone-in lamb shoulder
• Olive oil
• Sea salt
• Cracked black pepper
• 1 brown onion, diced
• 1 large carrot, diced
• 1 celery stalk, diced
• 1 bulb garlic, cut in half
• 1 large sprig Rosemary
• 1 large sprig Thyme
• 2 large chicken stock

DIRECTIONS

1. Prepare your charcoal grill or smoker for indirect cooking by setting up the accessory rack and deflector stones. Heat the grill to 225°F-250°F.

2. Season the lamb shoulder with olive oil, sea salt, and black pepper. Sear the lamb on all sides for 5 minutes until caramelized. Remove the lamb from the grill and set aside on a plate.

3. In a Dutch oven, sauté the onion, carrot, and celery until lightly colored. Add the garlic and the herbs, followed by the lamb. Pour in enough chicken stock to cover the meat.

4. Cover the Dutch oven with a lid and place it in the grill for 5-6 hours. During the last hour of cooking, remove the lid.

5. Increase the temperature to 392°F (200°C) and cook the lamb uncovered for another 30 minutes or until it's falling off the bone.

6. Remove the Dutch oven from the grill and let the lamb rest for a few minutes.

7. While the lamb is resting, pour the remaining liquid from the Dutch oven into a saucepan and cook it over medium-high heat until it's reduced to a sauce-like consistency. Strain the sauce and set it aside.

8. Shred the lamb shoulder, season it with a pinch of salt, and serve it with the sauce, roast potatoes, and your favorite vegetables. Enjoy!

Notes

This recipe requires a charcoal grill or smoker with indirect heat.