https://www.youtube.com/watch?v=fe-cxYmhtJg
In this video, i'm going to show you how to make tender, juicy and delicious smoked pulled lamb!If you choose to subscribe to our channel and turn the bell n

https://www.youtube.com/watch?v=KNEVFzzPG9o
Pulled lamb is such a versatile dish. It's perfect for a large group of people because it's actually really simple and the end result will blow you away. In

https://www.youtube.com/watch?v=mCrFM2xj3o8
In this video i'm going to show you how to do pulled lamb in the Weber kettle using the snake method!I'll be covering off the below:- Snake method set up- La

https://smokedbyewe.com/smoked-lamb-shoulder-weber-kettle/
This step adds a depth of flavor to the meat. Once your Weber kettle is ready, add wood chunks, such as pecan wood chunks, to the charcoal. The wood chunks will provide the smoky aroma that defines a smoked lamb shoulder. Place the lamb on the cooking grill, close the lid, and cook over indirect, very low heat for the recommended 8 to 9 hours.

https://www.weber.com/AU/en/recipes/red-meat/pulled-low-and-slow-smoked-lamb-shoulder/weber-199891.html
Prepare the smoker for indirect cooking over very low heat (110° to 130°C). Trim any excess fat from the lamb. In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.

https://theoutdoorchef.com.au/bbq-recipes/pulled-lamb
On the morning of the cook mix the remaining ingredients to create a rub and liberally cover all over the meat after a light slather of oil, mayo or mustard. Fire up your WSM, aiming for 300f/150c. Add the lamb and when the internal temperature of the meat reaches 195f/90c start to probe the shoulder with your digital thermometer.

https://www.weber.com/US/en/blog/grilling-inspiration/how-to-smoke-lamb-shoulder/weber-30355.html
1. Mix the ingredients for the rub together in a mixing bowl, set aside. 2. Clean the lamb shoulder of any excess fat. Don't be too aggressive with the trimming, about ¼" is good for basting as the lamb smokes. 3. Rub the seasonings onto the shoulder all over. Press the rub onto the meat.

https://www.smokedbbqsource.com/smoked-lamb-shoulder-recipe/
Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan. Combine rub ingredients together in a bowl and set aside. Coat lamb shoulder in olive oil. Sprinkle salt over lamb evenly. Apply herb rub to lamb making sure to cover it evenly.

https://heygrillhey.com/smoked-lamb-shoulder/
Place the lamb shoulder on the smoker, close the lid, and cook until the lamb is around 165-170 degrees F internal temperature. (about 4-5 hours). While the lamb smokes, prepare your BBQ sauce. Combine all ingredients in a saucepan over low heat and whisk until combined.

https://www.youtube.com/watch?v=zJ7COArzuoI
Smoked Lamb Shoulder on a Weber using the snake method to make pulled lamb.I love this method for creating some super tasty pulled lamb.The flavours that I p

https://smokedbyewe.com/smoked-lamb-shoulder-weber/
With the lid closed, roast the lamb over indirect very low heat for approximately 4 ½ hours. This slow and low cooking method allows the meat to become tender and infused with smoky goodness. To enhance the flavor and keep the meat moist, spritz the lamb with beef stock using a spray bottle every hour. Throughout the cooking process, it's

https://www.charmate.co.nz/recipes/low-slow-lamb-shoulder
Method. Combine all of the dry rub ingredients in a bowl, you could also use a blender to get rid of any lumps. Score the top of the lamb with a knife in a crosscut fashion so that the rub is able to penetrate the fat layer. Spread the olive oil over the meat with your hands and liberally apply some of the rub working it into the score marks.

https://yourrecipeblog.com/recipes/lamb-shoulder-in-the-weber/
Transfer the lamb to the baking tray . Pour in a glass of water and loosely scrunch another double layer of foil over the top of the lamb. Put the tray on the barbeque grill, then shut the lid, making sure the air vents are two-thirds closed on the top and bottom (to keep the temperature between 180-200°C). Cook the lamb for 2 hours.

https://sydbbqs.com.au/blogs/bbq-recipes/kettle-bbq-lamb-leg-recipe
Adjust the vents to achieve a medium-high heat of around 325°F to 375°F (163°C to 190°C). Secure the Lamb Leg: Place the lamb leg on the cooking grate, away from direct heat, and position it over the drip pan. Cover the BBQ with the lid. Cooking: Cook the lamb leg indirectly with the lid on, maintaining the medium-high heat.

https://www.reddit.com/r/smoking/comments/poo10e/lamb_shoulder_from_the_weekend_9_hrs_on_weber/
Leg of lamb is also on my radar and is probably easier to find. I may try that next time I feel for lamb but something leaner. I cooked for 9 hrs total. At 8 hr mark I was getting readings between 194-200F. I let it go another hour and didn't bother to check the temp at that point.

https://www.youtube.com/watch?v=d-q4-Hu9hXY
Pulled lamb shoulder is a great alternative to pulled pork. It can be used in any dish you have pulled pork but also with the extra option of kebabs or souvl

https://jkbbq.com.au/recipes/pulled-low-and-slow-smoked-lamb-shoulder/
1. Prepare the smoker for indirect cooking over very low heat (110° to 130°C). 2. Trim any excess fat from the lamb. 3. In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix. 4. When the

https://www.bbqsinthehills.com.au/recipes/smoked-lamb-shoulder/
2. Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub. 3. Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour. 4. After 4 ½ hours, or until well coloured

https://www.weber.com/AU/en/recipes/red-meat/smoked-lamb-shoulder/weber-2091899.html
Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C. Leave the lamb to rest in the foil for at least 30 minutes before serving. Shred the lamb with two forks and serve.

https://www.youtube.com/watch?v=wSKqWS5VsSg
G'Day guys! In today's video I am showing you how to set up the snake method in the Weber Kettle to cook up some juicy pulled lamb. The snake method is a set

https://www.weber.com/AU/en/recipes/red-meat/slow-roasted-balsamic-glazed-lamb-shoulder/weber-444014.html
In a small bowl, combine the garlic, olive oil, rosemary, salt and pepper. Spread the herb mixture all over the lamb. With cooking string, truss the lamb into an even shaped roast. Place the lamb onto the barbecue and roast over indirect low heat, with the lid closed, for 5 ½ hours. Place the lamb onto the barbecue and roast over low heat

https://www.weber.com/AU/en/recipes/red-meat/weber-q-smoked-lamb-shoulder-ragu/weber-2370148.html
Preheat the pan for 10 minutes. Once the pan has preheated, add the oil, onion, carrot and celery. Cook for 20 minutes, stirring every 5 minutes or until golden brown and caramelised. Add the red wine and cook for 2 minutes. Add the passata and tinned tomatoes, squashing the tomatoes as desired.