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Juicy and Delicious. Make sure you add all those tray juices back of the pulled lamb for extra flavour.

WHAT YOU NEED…

  • 2kg Lamb Oyster
  • 2 tbsp Mayonnaise
  • 1⁄4 Cup BBQ Rub
  • 1 Cup Chicken Stock
  • 2 tbsp Honey

HOW TO DO IT…

 

  1. Lightly trim lamb of any excess hard fat.
  2. Rub lamb in mayonanaise and then coat in Carnivore Candystore Smokin Herb’n Garlic.
  3. Set smoker/oven/bbq for temp of 250°F /120°C and cook lamb until internal temp is roughly 165°F/76°C, before you boat meat. (Finishing in stock)
  4. Grab a tray that is good size fit to lamb you are cooking, not too large, add a cup of chicken stock and honey, and place your meat in, then wrap tray. This allows for good moisture in your meat for final process.
  5. When meat reaches temp of 205°F/96°C is when you check for softness.
  6. Get a toothpick and probe meat in multiple spots, if meat is soft with no resistance when probing, your meat is done. If still a little hard keep cooking until there is no resistance.
  7. When meat is done, let a little steam out the of tray to stop the cooking process, then recover it. Wrap in a towel and place in an esky (this helps to keep meat warm during rest) for at least an hour.
  8. Now you are ready to pull the lamb and serve to the waiting crowds.

TIPS – Make sure you add all those tray juices back of the pulled lamb for extra flavour.

Download a copy of the new Pulled Lamb Recipe Card