Special thanks to Chris from Urban Griller
Aybro Pulled Lamb
2014-02-18 15:16:23
Delicious melt in your mouth "low and slow" is adapted from Australia's BBQ guru, Chris Girvan-Brown's recipe, from www.urbangriller.com.au
Prep Time
20 min
Cook Time
6 hr
Total Time
6 hr 20 min
Ingredients
- Lamb Shoulder (use leg if you can’t get a shoulder)
- 1 bunch fresh rosemary
- 1 bunch fresh mint
Baste
- 1 cup apple cider vinegar
- 1 cup water
- 1 can dark beer (stout or porter)
- 1/4 cup Worcestershire Sauce
- 2 Tablespoons chopped rosemary
- 1 tablespoon dark brown sugar
- 1/2 tablespoon salt
- 1/2 tablespoon crushed fresh garlic
- 1 teaspoon sweet paprika
Instructions
- Fire up your oven at least 2 hours prior to cooking.
- Mix all the baste ingredients together in a saucepan over low heat, stirring regularly, simmer for about 5 minutes then allow to cool a little.
- Heat the remaining baste to a boil, add another tablespoon of the dark brown sugar and use as a 'dip' with finished meat.
- Cook at 105°C to 110°C for 6 (yes six) hours.
- Baste the shoulder once an hour during the cooking.
- At the end of this process the meat will register roughly 90°C (195°F). Remove from the oven and double wrap with the bunches of fresh rosemary and mint in foil (pour in a ¼ cup of the baste before sealing) and let rest for half an hour. The fresh herb will infuse the meat as it rests.
- Loosely shred the meat with a fork or chop and serve with the juices from the foil mixed through. Larger chunks amongst the shredded meat give a textural difference and add to the experience.
- Heat the remaining baste to a boil, add a tablespoon of the white vinegar and fresh chopped mint and use as a garnish on the finished meat.
Notes
- The baste as a base for the finishing garnish may be too rich for some. In which case, a traditional mint sauce will add freshness and lighten the dish.
Adapted from Chris Girvan-Brown www.urbangriller.com.au
Adapted from Chris Girvan-Brown www.urbangriller.com.au
Bo's Wood Fired Ovens http://boswoodfiredovens.com.au/
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