If you are looking for a simple flavoursome lamb recipe this summer then look no further.....
You will need:
- Lamb shoulder preferably with bone-in
- Yellow mustard/vegetable oil
- 1 jar of Smoked Club Lebaneasy Lamb
Method:
Step 1: Set the barbecue indirect heat at 120C & add your favourite wood chunks (we used Applewood) and place a water pan in the BBQ (under or at the side).
Step 2: Place the lamb shoulder in a tray.
Step 3: Apply the mustard so the rub can stick to the meat.
Step 4: Apply a liberal coating of Lebaneasy Lamb.
Step 5: Cook the lamb shoulder until the internal temperature of 74C/165F after 4hrs of smoking, spray with apple juice/water mix (50/50mix). Works also with just water.
Step 6: Once the temperature reaches 74C internal, wrap tightly in aluminium foil. Put it back in your barbecue but you can also do it in your oven
If you cook it in your oven, it is best to put it in a tray so you don’t end up having juices all over your oven.
Step 7: Once the internal temperature reached 93C, let it rest for 30 min in the aluminium foil.
Step 8: Open the aluminium foil and start shredding the meat in the juices.
Step 9: Serve on a flatbread with a salad and a side of coleslaw.
Step 10: Enjoy!
Smoked Club Tip: You can freeze it or eat it later. We would recommend using a frying pan to reheat it instead of the microwave so you can keep a good texture of the meat.
