Pulled Lamb Shoulder

Name: Lamm-Schulter (Pulled)
Total time: 6 h
Ingredients: 8 g Sumak; 4 g Kreuzkümmel; 4 g Koriander; 4 g Knoblauchpulver; 3 g Rosmarin; 3 g Thymian; 3 g Zitronenzeste; 10 g Salz

SmokingLambHot SmokingMedium6-8 hrs90-93°C110-130°CApple + Cherry (50/50)

Pulled lamb with Mediterranean spices. Perfect in flatbread with tzatziki.

Ingredients(for 1 kg)

Sumac8 g

Cumin4 g

Coriander4 g

Garlic powder4 g

Rosemary3 g

Thyme3 g

Lemon zest3 g

Salt10 g

Instructions

Preparation

12-24 hours

Optional yogurt marinade. Rub with sumac and Mediterranean spices.

Smoking

6-8 hours

120 °C, fruit woods. Smoke max 5 hours. Until 90-93 °C core.

Serve

30 min

Rest, pull. In pita with tzatziki, red onions, mint.

Pro Tip

With sumac and lemon — perfect Cyprus touch! Serve in pita bread.

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