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This is a delightful pulled lamb shoulder that combines traditional lamb and mint flavours with the modern smoked BBQ trends of today. This can be made in an oven if needed but is better in a smoker.
Follow the directions as above, except in an oven at the lowest temperature it can achieve, if this is higher than that for the smoker, cook times will be shorter. When creating the glaze use a very smokey BBQ sauce or add a teaspoon of liquid smoke to give it some smokey flavour.