Pulled Lamb

Yeah I know this ain't your common cut for good Cu'e but I promise you won't be disappointed.

After making this so many times it has become my absolute favourite apart from Brisket

which is still number one.

But Farmer Girl have this as her absolute favourite in the cu'ed meats!!! You can't argue with Farmer Girl 😆




Lamb Roast (mine are around 1 kg, or 2 pounds)


1 Liter (1 Quart) Cold Water


1/2 dl (1/4 Cup) Salt


1/2 dl (1/4 Cup) Sugar


1/2 dl (1/4 Cup) Soy Sauce


1/2 dl (1/4 Cup) Worchester Sauce


3 Tbsp Ras el Hanout Spice mix (Moroccan Flavorful Mix of Spices)


Foil Pan




Mix Water and the rest into a brine.


Brine Lamb Roast for 3 days in fridge.


BBQ just like Pork Shoulder for Pulled Pork. You're making Pulled Lamb.


Set up your Smoker for 250F (125c) for around 3 - 4 hours.


Put a thermometer in the meat.


BBQ the Lamb Roast until innertemperature reaches 140F (70c)


Start your oven for 125F (250C)


When Lamb reaches 140F put in foil pan and cover tightly with foil. Keep thermometer in meat.


Run in oven until innertemperature reaches 200F (98c)


Let rest 1/2 hour then pull!!!


Enjoy the tastiest, melt in your mouth Lamb Roast you have ever tried!!!!!