Pull-Apart Minted Lamb Shoulder
Serves 8 | Glasseye Creek Forking Mint Sauce
Ingredients
- 2.2 kg bone-in lamb shoulder
- 2 tsp salt
- 1 tbsp crushed coriander seed
- 4 garlic cloves, crushed
- ¾ cup Forking Mint Sauce
- 1 cup lamb or chicken stock
- To serve: warm flatbreads and cucumber yoghurt
Method
1. Season lamb with salt, coriander and garlic. Smoke at 120°C for about 5 hours until well coloured.
2. Set in a deep tray with stock, cover tightly and continue cooking 3–4 hours until the bone lifts cleanly and the meat pulls apart. Warm Forking Mint and fold through the shredded meat.
3. Serve in flatbreads with cucumber yoghurt and spoonfuls of the tray juices.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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