Nothing better than lamb on Australia Day! Slowly roasting a lamb shoulder results in falling apart, tender, succulent pulled lamb. This rub beautifully compliments the meat, allowing the lamb flavour to sing and the smoke to shine through.
1.5 to 2 kilogram bone-in lamb shoulder
300 milligrams beef stock + spray bottle
¾ teaspoon garlic granules
¾ teaspoon dried oregano leaves
1½ teaspoon ground cumin
1½ teaspoon sweet paprika
1½ teaspoon white sugar
1 teaspoon freshly ground black pepper
2 teaspoons sea salt
¼ teaspoon chilli flakes
Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.
Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.
After 4 ½ hours, or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C.
Leave the lamb to rest in the foil for at least 30 minutes before serving.
Shred the lamb with two forks and serve.