Pulled Lamb Sliders

SLOW SMOKED TO PERFECTION

Remove rib bone and excess fat pockets.

1

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

2

Smoke the meat at 250* F for 90 minutes.

3

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

4

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

5

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

6

Serve on a bun with slaw and rosemary aioli.

7