AdamG Posted August 6, 2023 Share Posted August 6, 2023 I did a pulled lamb a couple of weeks ago and while it was delicious I wanted to improve it. So today I did another attempt and it certainly came out much better😋 Dry brined overnight with salt my ingredients for the herb rub... softened the butter so I could stir all the other ingredients in then spread on the lamb with a spoon, the cold meat gradually solidified the butter. I smoked it with some oak at 250f/121C and then wrapped in butchers paper once it hit 170f/76C internal temp. once it was finished chucked some very thin slices of pepper in with the meat (after the pic) and had some wedges with the wraps. I also realise I forgot to take pictures of it on the kamado 😮💨 Leftovers for dinner tomorrow though😁 1 Quote Link to comment Share on other sites More sharing options...
pittmab Posted August 6, 2023 Share Posted August 6, 2023 That looks pretty decent to me! Nice cook @AdamG 🔥 Quote Link to comment Share on other sites More sharing options...
AdamG Posted August 6, 2023 Author Share Posted August 6, 2023 Thanks @pittmab👍 Quote Link to comment Share on other sites More sharing options...
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