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Pulled Lamb

MrWigan Posts: 104
I attempted some pulled lamb over the weekend with much success.

I marinated the lamb in some Moroccan spices over night and then started it off with cherry wood smoke at 8am at around 100c

7 hours later I put it in a dish with fresh pomegranate juice and honey and then covered in foil and raised temp to 150c

4 hours later I took it off the Egg, pulled it apart and then added it back to the reduced pomegranate and honey sauce.

Served on flat breads with homemade roasted red pepper hummus, crumbled feta, rocket (arugula) and a garlic mayo sauce.

Full marks from Mrs Wigan!  Mrs Wigan also makes a better looking wrap than I do.  Mine is the last one, I was barely able to close the thing!

Large BGE, Mini Max

Wigan, UK