Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pulled Lamb

MrWiganMrWigan 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

Comments

  • lkapigianlkapigian Posts: 3,010
    Nice!
    Visalia, Ca
  • Sea2SkiSea2Ski Posts: 2,660
    Lamb.  Love it.  That recipie is certainly one I have not seen before.  Looks and sounds great. Was it sweet with the honey and pomegranate juice?? 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------
  • MrWiganMrWigan Posts: 104
    Sea2Ski said:
    Lamb.  Love it.  That recipie is certainly one I have not seen before.  Looks and sounds great. Was it sweet with the honey and pomegranate juice?? 
    Yes but the smoke and salt from the spice rub balanced it out nicely.

    Large BGE, Mini Max

    Wigan, UK

  • Ima_good_eggIma_good_egg Posts: 538
    This just sounds wonderful!
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • dbennett561dbennett561 Posts: 44
    That looks amazing

    Tampa, FL
  • The_StacheThe_Stache Posts: 825
    Did you prepare the Morrocan rub?  If so, recipe?

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • bgebrentbgebrent Posts: 16,519
    That looks fantastic!
    Sandy Springs & Dawsonville Ga
  • bigbadbenbigbadben Posts: 397
    That looks awesome.  I have done pulled lamb before and it has been a huge hit! 
Sign In or Register to comment.
Click here for Forum Use Guidelines.