Pro-Q Smokers & BBQs

Pulled Lamb Tacos

Pulled Lamb Tacos

Tender low 'n slow pulled lamb shoulder, piled onto soft tacos are something special - a taco feast that's sure to impress your family and friends. You might even get lucky and have leftover lamb for a Shepherd’s Pie.


OVERVIEW

METHOD

Hot Smoking

Cooking Time

8 Hours

Serves

6

Suggested Wood

Hickory

Ability

Intermediate

INGREDIENTS

  • 2-3KG Whole Lamb Shoulder Bone-In
  • 6 Medium Cloves Garlic
  • 4 Sprigs Rosemary
  • 100ml White Wine Vinegar
  • 50ml Worcestershire Sauce
  • 1 Tbsp Brown Sugar
  • ½ Tsp Chilli Powder
  • ½ Tbsp Sea Salt
  • 1 Sprig Fresh Mint, finely chopped
  • 12 Tortillas/Wraps

INGREDIENTS

  • 2-3KG Whole Lamb Shoulder Bone-In
  • 6 Medium Cloves Garlic
  • 4 Sprigs Rosemary
  • 100ml White Wine Vinegar
  • 50ml Worcestershire Sauce
  • 1 Tbsp Brown Sugar
  • ½ Tsp Chilli Powder
  • ½ Tbsp Sea Salt
  • 1 Sprig Fresh Mint, finely chopped
  • 12 Tortillas/Wraps

METHOD

With a larger cut of meat like a whole leg of lamb, it's really worthwhile putting the dry rub on the night before. It is not essential, but worth the extra effort for maximum flavour.

STEP 1

Score any fat on the top, make some slits into the shoulder and push whole garlic cloves and rosemary sprigs into the slits. Liberally coat the joint all over with a BBQ rub of choice - our ProQ Herbylicious Rub is perfect with lamb. Cover and place in the fridge over night or for as long as you can.

STEP 2

Set up your smoker to run low'n slow with water in the pan and charcoal in the basket, add a couple of ProQ Smoking Wood Chunks to the fire - either Cherry or Hickory. You’re aiming for a smoker temp of around 225°F/110°C. When your smoker has reached temperature, place the lamb shoulder on the grill. 

STEP 3

For the first 2 hours, you can let the lamb do its thing and make the baste: mix together the vinegar, Worcestershire sauce, brown sugar, chilli powder, chopped mint, and salt in a clean spray bottle if you have one – if not a bowl and a basting brush is fine. 

STEP 4

At the 2 hour mark, you want to spritz or baste the lamb shoulder every 45 minutes until the required internal temperature is reached. You're aiming for an internal temperature of around 205°F/96°C - this should take around 6 - 8 hours, however, various factors such as the fat content can affect the cooking time. A digital temperature probe is really essential for larger cuts of meat.

STEP 5

Once the internal temperature of the lamb shoulder has come up to pulling consistency, remove and place tin foil loosely over the shoulder and allow to rest for 15 - 20 minutes.

STEP 6

With a pair of forks, pull the lamb shoulder apart - it should be easily falling away from the bone. Heat the tortillas, load up with the pulled lamb and tuck in!

Tip : Try to be as quick as possible when basting to avoid losing too much heat from the smoker.
Towards the end of the cook, you could put a tray of vegetables like peppers, onions, or aubergines under the lamb shoulder to catch all the lovely juices and fat.


Configuration

Hot Smoking - Low’n Slow

Hot Smoking  - Low’n Slow More info

Pulled Lamb Tacos

KIT USED