Want an easy how-to video to help you make the best smoked lamb shoulder on your grill or smoker? #thelambwasvegan. Also, Check out “3 Secrets to Making Tough Lamb Chops Tender” ________↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓ ____________
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!
If you want to get your hands on any of the equipment or food you saw in the video, there are links to just about everything below. We make a few sheckles if you use those links to explore, so if you learned about something here and you’d like to support us please consider clicking through*.
This lamb wasn’t from Heritage Foods, but if you live in the US they have arguably the best domestic-raised lamb available raised by Ben and Grace Machin’s Tamarack Sheep Farm in Vermont and David Newman of Newman Farm in the Ozarks (watch for our video on March 14th, 2020 when we make one of David’s Berkshire pork shoulders). NOTE: We are not an affiliate and Heritage Foods isn’t a sponsor of EMV, but we are fans of each other so they gave me a coupon code just for Eat More Vegans fans that will give you 20% off any of their products. Go to and use coupon code “Heritage20”.
Cooking Equipment Used in This Video:
Boos Block –
Boos Block Oil and Cream –
Butcher Block Table –
Dalstrong Knives Gladiator Series –
Nitrile Gloves –
Checkered Chef Baking Sheet and Rack Set –
Checkered Chef Cooling Racks Only –
Reynolds Wrap Pitmaster’s Choice Foil –
Work Sharp Culinary E5 Kitchen Knife Sharpener –
Thermoworks Signals –
Thermoworks Billows –
Fogo Premium Lump Charcoal – bitly.4emv.com/FOGOPremium
Video Equipment Used to Film Our Videos:
Main Camera – Panasonic LUMIX G85 –
Overhead and Mounted Camera – Panasonic LUMIX G7 –
AC Power Adapter Supply for Cameras –
Lavalier Microphone System –
Neewer Bi-color 660 LED Video Light Set –
On-Camera Pre-Amp and Audio Mixer –
* We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Original Source Link