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The Best Smoked Lamb Shoulder - New Zealand Lamb on a Big Green Egg
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In this episode, we teach you how to season, cook, and pull the perfect lamb shoulder. We did it on a Big Green Egg, but you can do this on any grill or smoker. This lamb shoulder recipe will produce a tender and moist pulled lamb every time.
We got our hands on a whole butchered New Zealand lamb. Everyone does videos on lamb chops and leg of lamb, so we decided to start with the lamb shoulder to show you something you might not have seen before. If you'd like to also see videos on the rack, leg, or even shanks make sure you comment and let us know!
Lamb shoulder - and by extension pulled lamb - isn't a very common dish in North America. In Eastern Europe, the Middle East, Australia and New Zealand it's very common. Fun fact - the average Mongolian eats over 100lbs of lamb in a year!
If you've ever smoked a pork shoulder (a Boston Butt or Picnic Roast), then you can make a lamb shoulder. The seasonings are a bit different but the process is similar.
Lamb has a distinctive flavor, so while it will cook and look very similar to pulled pork, the lamb will stand up to more aggressive and nuanced flavors and aromatics. In this recipe, we forewent the usual bbq dry rub in favor of an herb crust made with Irish butter, parsley, sage, rosemary, and thyme (our Simon & Garfinkel special!) and smoked it low and slow over FOGO charcoal.
Watch to the end - the look on Leah's face the first time she tastes pulled lamb is pretty telling.
If you have any questions please leave a comment below and we will reply. Thank you so much for watching! See you next week on Eat More Vegans!
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