BBQ Pulled Lamb
BBQ pulled lamb is a special dish that combines the American BBQ technique with the intense flavor of lamb. Slow cooking or roasting helps to make the meat tender and juicy, while the BBQ sauce deeply infuses it. Lamb is traditionally popular in European and Middle Eastern cuisine, but it is also gaining more and more ground in the BBQ world. Rosemary and smoked paprika perfectly complement the flavor, while apple cider vinegar and Worcestershire sauce add extra depth. This dish is ideal for BBQ parties, family barbecues, or even a special weekend lunch. If you want a truly authentic BBQ experience, serve it on freshly baked buns with a side of coleslaw!
Ingredients for this recipe
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Preparation Steps
1
Pat the lamb shoulder dry with paper towels. In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, ground cumin, and chopped rosemary.
2
Rub the dry rub mixture all over the lamb shoulder and let it rest for at least 2 hours, or preferably overnight.
3
In a large skillet, heat the olive oil over medium-high heat. Sear the lamb shoulder on all sides for 3-4 minutes until golden brown.
4
Place the seared lamb shoulder in a slow cooker or a Dutch oven. Add the chopped onion, BBQ sauce, Worcestershire sauce, apple cider vinegar, and water/broth.
5
Cover and cook on low for 7-8 hours (or bake in the oven at 265°F/130°C) until the lamb is completely tender.
6
Once the lamb is cooked, remove it from the pot and shred it using two forks.
7
Mix the shredded lamb with the cooking juices and a little extra BBQ sauce. Let it rest for a few minutes to allow the flavors to meld.
8
Serve on fresh buns, with grilled vegetables, or coleslaw. Garnish with fresh parsley, if desired.
