An irresistible Pulled Lamb Burger! Succulent Lamb Shoulder slow-smoked and seasoned with Lane’s Sunday Roast seasoning for juicy tenderness and a delightful bark. This burger is an explosion of flavours that will leave you wanting more!
Pulled Lamb Burger
Rated 3.6 stars by 10 users
Bold, Juicy, and Irresistible: Try This Pulled Lamb Burger!
Ingredients
- 1 Lamb Shoulder
-
Lane’s Sunday Roast
- Mustard
-
Burger Buns
- Lettuce
-
Kinda Sweet Sauce
Directions
- Begin by preheating your smoker to 350°F/175°C.
- Prepare the lamb shoulder by carefully removing any loose bits of fat or skin. For better rub adhesion, it's recommended to remove a substantial part of the fat cap.
- To create a binding surface for the rub, generously coat the lamb with mustard.
- Layer the lamb with Sunday Roast seasoning.
- Place the seasoned lamb shoulder onto the smoker and allow it to smoke for approximately 2 hours, keeping an eye on its colour and bark development.
- Once you're satisfied with the colour, carefully wrap the lamb in foil and return it to the smoker for another 2 to 2.5 hours. The aim is to achieve an internal temperature of around 203°F/95°C. As each cut of meat may differ, periodically check and probe for tenderness.
- Once the desired internal temperature is reached, remove the lamb from the smoker and let it rest, still wrapped, for 30 minutes.
- When you're ready to serve, pull the lamb and assemble your delicious burger. Enjoy!