Howdy all,
One of the great things about Australia is the abundance of good quality lamb that is readily avaliable. Picked up a 4.8lb shoulder for some juicy pulled lamb
Smoked over hickoy with a little salt, pepper & mix of thyme, dill, rosemary rubbed the night before, foiled at 160 and probed buttery at 208, bone slid right out
The boss whipped up some of her homeade tzatziki and made souvlaki
One of the great things about Australia is the abundance of good quality lamb that is readily avaliable. Picked up a 4.8lb shoulder for some juicy pulled lamb
Smoked over hickoy with a little salt, pepper & mix of thyme, dill, rosemary rubbed the night before, foiled at 160 and probed buttery at 208, bone slid right out
The boss whipped up some of her homeade tzatziki and made souvlaki