Melting, tender, fall-off-the-bone spring lamb, that’s a sure crowd-pleaser. Crack open a beer, let the smoker do the work for you, and lap up all the praise! Pulled lamb is so versatile, we love ours piled on to flatbreads with a good dollop of tzatziki and Greek salad. But why not try it loaded into burger buns, stirred through pasta with a spicy barbacoa sauce or simply with new potatoes and a delicious green salad.

Ingredients

1 lamb shoulder
Greek Rub (see below)
Worcestershire sauce

Greek Rub
1½ tbsp dried oregano
1½ tbsp garlic powder
1½ tbsp smoked paprika
1 tbsp onion powder
1 tsp ground black pepper
2 tsp dried parsley flakes
2 tsp salt
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried mint
¼ tsp ground cinnamon
¼ tsp ground nutmeg

Method

Preheat your BBQ (we used a Traeger pellet grill) to 350°F /175°C.
To make the lamb rub, mix all of the dry ingredients in a bowl well.
Prepare the lamb shoulder by removing any loose bits of skin and thick layers of fat. This allows the rub to adhere properly to the meat.
Rub the meat with Worcestershire sauce to create a binder for the rub then apply a generous layer of rub all over the lamb.
Place the shoulder on to the grill, checking after 2 hours for a good colour and bark. Once you are happy with the colour, wrap the lamb in foil and put back on the grill for approximately 2-2.5 hours.
Before wrapping you may like to spritz the meat with apple juice or similar liquid to make the meat extra moist and juicy.
You are looking for an internal temperature of 203°F/95°C. Once this has been reached, remove from the grill and rest (still wrapped) for about half an hour.
Pull the tender meat when you are ready to serve.

TIP - For a more intense flavour to your meat, apply the rub up to 24 hours before cooking.