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I absolutely love lamb and lamb shoulder is up there with one of my favourites for the BBQ - it has plenty of fat running through it and when cooked low & slow, it all breaks down nicely in to some really tender, juicy pulled lamb.
The trick is to take the internal temperature way past where you usually would with lamb. Forget medium rare or medium, you want to take this all the way to around 93c-95c. This is the sweet spot and where you'll find the lamb will almost just fall apart! I like to put a nice Moroccan style marinade on the lamb then let the fire & smoke do its thing. I hope you enjoy the video!
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