LAMB · LOW AND SLOW · 2026
Smoked pulled lamb shoulder.
Nothing beats pulled meat like this in an Australian winter: juicy, tender and full of flavour. Here are the rough steps I took.
- Total
- About 8 hours, including the rest
- Cook
- To 96°C inside, or until it pulls apart
- Heat
- Kettle with the snake method, or oven, 120°C, then 150 to 180°C wrapped
Method
This is a guide, not a rulebook. Adjust it to what you've got and what you like.
- 01
Set up the snake.
On the BBQ I used the snake method: a line of charcoal curled around the edge of the kettle, lit at one end so it burns slowly for hours. Aim for about 120°C. In the oven, just preheat to 120°C.
- 02
Season and cook low.
Season the lamb with The Adventurer and cook it low and slow until it reads about 68°C inside.
- 03
Wrap it.
Wrap the lamb with a little tallow, a splash of orange juice and some more Adventurer, and cover it.
- 04
Turn the heat up.
Raise the heat to somewhere between 150 and 180°C and keep cooking until it reads 96°C inside, or pulls apart easily. All up it's about 8 hours including the rest, so start early.
- 05
Pull and serve.
Let it rest for a bit, then pull the meat apart and mix it through the juices.
Made it? Show me.
Tag @my_mcadventures with your photo so other beginners know what to expect.
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