Smoked Pulled Lamb
Smoked pulled lamb is a great alternative to pulled pork.
Servings Prep Time
6people 15minutes
Cook Time
6hours
Servings Prep Time
6people 15minutes
Cook Time
6hours
Ingredients
Instructions
Prepare leg of lamb.
  1. Combine salt, lemon zest, lemon juice, ground black pepper, and rosemary leaves. Mix to combine into a paste.
  2. Trim any excess fat from the lamb. This will help tame the gamy flavor.
  3. Slather over leg of lamb, and allow to rest in the fridge, from an hour, up to overnight.
Smoking the lamb
  1. Pre-heat smoker to 225°F to 250°F. Add the smoke wood once heated. I use hickory.
  2. Place the leg of lamb on the smoker.
  3. Add more smoke wood as required.
  4. Once the lamb hits “The Stall”, usually around 160°F to 170°F, wrap the lamb in foil, along with the apple juice. Make sure to wrap the leg tightly.
  5. Continue to smoke until the lamb reaches 203°F. This final step can be continued in an oven at 225°F if desired. Once it is wrapped, it won’t take on any more smoke flavor.
Cooking in an oven
  1. If you don’t have a smoker, or you with to cook the lamb in an oven, pre-heat your oven to 225°F.
  2. Add the lamb to a large roasting pan with a cover. Add the apple juice to the bottom of the pan, and place the covered roasting pan in the oven.
  3. Continue to cook until the meat is tender and gives almost no resistance to a fork. It should almost be flaking off. This will take 5 to 6 hours depending on the size of the leg of lamb, and your oven.
Resting and pulling
  1. Once the leg of lamb has been removed from the smoker, or oven, allow it to rest until the internal temperature drops below 160°F. This may take an hour or two. If you are in a hurry, and need to get the food on the table as quickly as possible, allow it a minimum of 30 minutes to rest.
  2. Move the lamb to a large tray, or casserole dish.
  3. Using two forks, you should be able to shred the meat off of the leg, and pull it apart. The bone should come out cleanly. Shred the meat so that the pieces are uniform in size, and not more than bite sized.
Finishing and serving
  1. If you are using a sauce, pour the sauce over the meat, and it is ready to serve.
Recipe Notes

If you are paring this with the Kentucky Black BBQ Sauce, after you pull the meat, pour enough over the meat to moisten in, and serve more along with it as a dipping sauce.