Pulled Lamb

Total Time: 18 hrs
Preparation Time: 12 hrs
Cook Time: 6 hrs

Ingredients

• Servings: 10


• 10 lbs boneless lamb shoulder


• 3 tablespoons smoked paprika


• 3 tablespoons fresh ground black pepper


• 2 tablespoons salt


• 1 1/2 tablespoons sugar

Recipe

• 1 blend paprika, pepper, salt and sugar together in small bowl. sprinkle over entire surface of lamb shoulder, patting and massaging into meat. cover meat with plastic wrap and refrigerate overnight. allow meat to stand at room temperature for one hour before cooking.


• 2 heat gas or charcoal to 275 degrees. heat soaked wood chips over direct heat surface for smoking. place lamb over indirect heat, fat side down. cover and cook for 6 hours total, maintaining heat at 275 degrees, turning meat about once an hour. lamb should register about 165 degrees using an instant read thermometer inserted into the middle.


• 3 allow lamb to rest until cool enough to shred. pour any accumulated juices over shredded meat. serve with bbq sauce on buns.