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Pulled Lamb Shoulder In Bao Buns


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First time doing pulled lamb, very nice. Took just over 9 hours (Smokeboost for 2 hours and 240F for the rest) coated in Jess Pryles Hardcore Carnivore. Wrapped in foil with a cup of  lamb broth for final 2 hours and 45 minute rest. Half a shoulder (1.25kg) probably reduced weight and size by a quarter after trimming but enough meat to serve 3-4 people still.  Served with Steamed Bao Buns (Boiling Water, 10 minutes on the Weber Wok at 425F) and spring onions and garlic mayo









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