Description
This BBQ Pulled Lamb recipe features tender, slow-roasted lamb shoulder infused with a flavorful spice rub and finished with a rich homemade BBQ sauce. Perfectly cooked low and slow in the oven, the meat becomes juicy and easy to shred, making it ideal for sandwiches, tacos, or served alongside your favorite sides.
Ingredients
Spice Rub
- 17g (2 tbsp) salt
- 7g (1 tbsp) ground black pepper
- 7g (1 tbsp) smoked paprika
- 7g (1 tbsp) ground cumin
- 16g (1 tbsp) brown sugar
- 7g (1 tbsp) cayenne pepper
Lamb
- 1 lamb shoulder, weighing about 2kg (4 lbs)
BBQ Sauce
- 400ml (1½ cups) tomato ketchup
- 100g (½ cup) brown sugar
- 60ml (¼ cup) mild mustard
- 125ml (½ cup) Worcestershire sauce
- 4 garlic cloves, crushed
- 60ml (¼ cup) vegetable oil
Instructions
- Prepare the spice rub: In a bowl, combine salt, ground pepper, smoked paprika, ground cumin, brown sugar, and cayenne pepper until well mixed.
- Marinate the lamb: Rub the spice mixture all over the lamb shoulder thoroughly. Cover and refrigerate for at least overnight, up to 2 days, to allow the flavors to penetrate the meat.
- Preheat the oven: Set your oven to 150°C (fan 180°C) / 300°F / Gas mark 2 to ensure slow, gentle cooking.
- Cook the lamb initially: Place the marinated lamb in an ovenproof dish and cover it tightly with foil or a lid to retain moisture. Put it in the oven and cook for 5 hours.
- Make the BBQ sauce: While the lamb cooks, mix together tomato ketchup, brown sugar, mild mustard, Worcestershire sauce, crushed garlic, and vegetable oil in a bowl until combined.
- Apply BBQ sauce and continue cooking: After the initial 5 hours, remove the lamb from the oven, pour the BBQ sauce evenly over the meat, then return it to the oven uncovered for an additional hour to let the sauce set and deepen in flavor.
- Rest the lamb: Remove the lamb from the oven and let it rest for about 15 minutes to redistribute the juices.
- Shred and serve: Using forks, shred the lamb into bite-sized pieces and stir it together with the remaining BBQ sauce to coat thoroughly. Serve warm as desired.
Notes
- Marinating the lamb overnight or up to two days will enhance the depth of flavor.
- Covering the lamb during the initial cooking phase keeps the meat moist and tender.
- For extra smoky flavor, consider adding a small amount of liquid smoke to the BBQ sauce.
- This pulled lamb works wonderfully in sandwiches, wraps, tacos, or paired with classic BBQ sides.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
