Posted by Lee Buller / 0 comments

Succulent Barbecued Spiced Pulled Lamb Recipe

Summer is on its way, and we've already seen some fantastic spring weather! I've already enjoyed several barbecues - so long may it continue. We're all familiar with your standard burger and sausages on the barbecue, along with the regulation chicken thighs and kebabs. But what about exploring something different?

I remember several years ago a friend of mine cooked up a butterflied leg of lamb on the barbecue - and boy oh boy it was absolutely delicious! Since then I've experimented further when barbecuing and I believe this simple recipe is well worth a try!

This is a fantastic way to spice up your summer barbecue cooking! It's a great sharing dish and can be served with salad, pitta breads or wraps... so grab a tasty shoulder of lamb from the butchers and get it on the barbecue. Let's take a look at the shopping list and method below.

Spiced BBQ Pulled Lamb Ingredients

  • 1 lamb shoulder, bone in
  • 3 tablespoons onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons cumin seeds, roasted
  • 2 tablespoons coriander seeds, roasted
  • 2 teaspoons black pepper
  • 2 teaspoons five spice
  • 1 teaspoon cinnamon
  • 1 teaspoon smokey paprika
  • 1 tablespoon sea salt
  • Olive Oil

Summer BBQ Pulled Lamb Cooking Method

Heat your gas barbecue to a low heat with the lid down. Clean off grills from previous use once warm.

Prepare your lamb shoulder by removing any large areas of excess fat to avoid large flare-ups. Then score your lamb shoulder approximately 5mm deep with a sharp knife or blade.

Mix all the rub ingredients together in a small bowl, setting aside some salt and pepper for seasoning once cooked. Once fully mixed, rub the spices into the shoulder ensuring you cover well.

Place your lamb shoulder onto the warming rack of your barbecue and cook over a low heat with the lid down until the internal temperature of the meat reaches 85c - checking regularly - this is likely to take between 2 and 3 hours.

Once fully cooked remove the lamb from the barbecue, cover with foil and rest for 20 to 30 minutes in a warm place (i.e. not the fridge!)

Using two forks, carefully shred the flesh from the bone. Once complete season with salt and pepper then serve!

What gas bbq should I use?

Here at Garden Trends we offer premium quality gas barbecues that represent advanced technologies with great value to our customers. We'd recommend using a BeefEater gas barbecue or a Grillsteam gas barbecue for this recipe.


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