Have you smoked lamb before? Pulled lamb would have to be one of my favourite things to eat! In this video i'm going to show you how to smoke lamb shoulder to make pulled lamb!

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If you'd like to learn about offset smoker fire management more in depth, then check this video out: [ Ссылка ]

In short, we trimmed, seasoned and smoked this lamb shoulder until we reached an internal temperature of around 160F/70c which took around 4 hours. Then we wrapped it in foil until it reached an internal temperature of 205F/96c then checked for probe tenderness, in this case it was probing tender, sometimes you may need to go to a higher internal temperature. Our smoker temperature for this cook was around the 275F/135c range.

For the Tzatziki recipe, see below:

- 1 cup of greek yoghurt
- 1/4 cup grates and drained cucumber
- 3 cloves crushed garlic
- Pinch of mint
- Juice of 1/2 a lemon
- Pinch of salt

Mix together and refrigerate until needed.

Here's some of my most commonly used products:

My BBQ rubs and Oklahoma Joe's Smokers (use code YOUTUBE10 to get 10% off your purchase): [ Ссылка ]

INKBIRD products I use (use code LOWNSLOW15 to get 15% off):

[ Ссылка ]

The camera I use (Sony a6400): [ Ссылка ]

The studio lights I use: [ Ссылка ]

Meat injector: [ Ссылка ]

Jaccard (meat tenderizer): [ Ссылка ]

Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): [ Ссылка ]

Smoking wood: [ Ссылка ]

Fire lighters and lighters: [ Ссылка ]

Meat: [ Ссылка ]

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