Pulled Lamb Shoulder
Duration
3h15
Montvel cooking time
3h
Difficulty
Ingredients
Untrimmed lamb shoulder
1
Olive oil
Fleur de sel
Crushed black pepper
Our favorite recipe!
Wood-fired lamb is finger-licking good. At MONTVEL, we enjoy it fresh off the grill, eating with our hands. Our guilty pleasure? The crispy, caramelized skin of slow-cooked lamb shoulder. You’re going to love it!
Chef’s Tip: For this recipe, we recommend using MONTVEL’s Signature Blend wood pellets. Their rich flavors slowly infuse the lamb, enhancing the authentic taste of wood-fired cooking.
Turn on the MONTVEL barbecue in Cooking Mode and set the temperature to 200°C.
Generously coat the lamb shoulder with olive oil and season liberally with fleur de sel and crushed black pepper.
Place the lamb shoulder in the barbecue and insert the cooking probe into the thickest part of the meat. Set the probe temperature to 95°C.
Once the internal temperature is reached, remove the lamb shoulder and let it rest for 10 minutes in aluminum foil. Shred the meat with two forks. Serve immediately.
