Our award winning smoked lamb recipe, made with a beetroot and pomegranate juice injection, glazed with pomegranate and apricot preserve. You can check out the original winning recipe on the Mac’s BBQ website.
Patience is the key to success here – Make sure your cooking temperature is kept constant at around 250°F/120°C. We find that 203°F/95°C is the optimum internal temperature for tenderness of pulled lamb.
As with most of our recipes, if you don’t have a smoker or BBQ, you can follow our instructions with your oven.
- Whole Shoulder of Lamb
- 2 x beetroot, peeled
- 1/4 cup pomegranate juice
- 1/4 cup red wine
- 1/4 cup lamb stock
- 3 x garlic cloves, peeled
- 1 x sprig rosemary
- 3 x tablespoons pomegranate molasses
- 3 x tablespoons apricot preserve
- 1 x teaspoon cumin
- 1 x teaspoon paprika
- ½ cup black pepper
- 2 ½ tablespoons demerara sugar
- 2 tablespoons sea salt
- 1 tablespoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon allspice
- ½ teaspoon dried rosemary
For the injection, blend the beetroot, pomegranate juice and stock. Add the garlic and rosemary and leave to infuse for at least six hours.
Add all ingredients of the rub into a bowl and mix well.
Trim the lamb of any unwanted fat. Place the meat in an aluminium pan and begin injecting all over the shoulder. Insert the injection needle into the meat and press down on the plunger. Don’t pull the needle all the way out of the injection site each time; go in at a different angle and inject again, before moving on. There will be some injection that seeps out, this is normal. Place the meat, covered, in a refrigerator to marinate for at least 4 hours (overnight is preferred).
Remove the meat from the refrigerator and liberally sprinkle the rub all over the meat. Leave to come up to room temperature while you light your smoker.
Bring your BBQ smoker up to 250°F/120°C. We find that lamb stands up well to strongly flavoured smoking woods, so we like the combination of oak, with a bit of mesquite. Add a couple of chunks and wait for the thick smoke to die down.
Place the lamb on the grill grate. After an hour, add another chunk or two of smoking wood. Cook, for 3 hours or until internal temperature is around 150°F/65°C. This is when the cooking of a large piece of meat may slow down or stall. To speed up the cooking process, wrap the meat tightly in two layers of foil, adding half a cup of pomegranate juice before sealing.
Return to the grill and cook until internal temperature hits 203°F/95°C, before opening the foil and leaving to vent for 15 minutes. This will halt the cooking process. Then re-wrap tightly and leave to rest for 60 minutes in a faux cambro (A faux Cambro is a cool box, lined with towels above and below the meat), or in an oven no lower than 145°F/63°C (This will keep it out of the “Danger Zone” – The temperature range at which dangerous bacteria can grow).
Baste the lamb with the glaze. Return to grill and cook for a further 30 minutes.
Remove from the grill and rest for 10 minutes before pulling using forks, meat claws or your hands, and serve.