Pulled Lamb Sliders

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Remove rib bone and excess fat pockets.

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Coat meat in olive oil then salt, pepper, and garlic

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Smoke the meat at 250* F for 90 minutes.

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Spritz every 30 minutes until the internal temperature of the lamb shoulder is 165*F.

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Place meat in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.

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Let rest for 30-60 minutes then shred the meat.

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Serve on a bun with slaw and rosemary aioli.

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Pulled Lamb Sliders

Remove rib bone and excess fat pockets.

Coat meat in olive oil then salt, pepper, and garlic

Smoke the meat at 250* F for 90 minutes.

Spritz every 30 minutes until the internal temperature of the lamb shoulder is 165*F.

Place meat in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.

Let rest for 30-60 minutes then shred the meat.

Serve on a bun with slaw and rosemary aioli.

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