The idea was borrowed from Steven Raichlen’s book, ‘Project Smoke’, but this is, again, all Brock – just be sure to plan ahead! Another win for the Kamado Joe – and especially brilliant with Cilantro-Mint (and Yogurt) Chutney. Steven also suggests using the shredded lamb in a sandwich with dill pickles and extra black dip – enjoy!
2, 4 1/2 lb. bone-in lamb shoulders (or lamb legs, but shoulders may be easier to source)
equal parts kosher salt and freshly ground coarse pepper
1 c. EACH Worcestershire sauce AND tomato sauce AND water
3 T. freshly squeezed lemon juice AND 1/3 c. dark brown sugar
2 T. butter AND 1 t. (or more) red pepper flakes
kosher salt and freshly ground pepper as needed
For the dip – measure all dip ingredients except for salt and pepper into a heavy pot and bring to a boil over medium heat while whisking. Reduce the heat to a simmer and then reduce the sauce for about 5 minutes. Taste for seasonings and add salt and pepper (or even brown sugar) as you wish. Remove the sauce from the heat and leave to cool to room temperature – you’ll use about 1 cup to baste the lamb as it’s smoking.
For the lamb – rub the meat all over generously with the salt and pepper and get it onto the smoker. Smoke at approximately 275 degrees for about 8 hours, basting with black dip at 1 hour intervals, starting mid-way through (~4 hours in) the smoke, until the internal temperature is about 195 degrees.
When the lamb is cooked to temperature, remove it from the smoker, cover it loosely and leave it to rest for about a half hour. Pull out the bones and remove any large chunks of fat, and then use a couple of forks (or your hands), to shred it. As mentioned above, we loved this with Cilantro-Mint (and Yogurt) Chutney, but also Duck Fat Roasted Potatoes and a big salad.