Pulled Lamb Tacos with citrus mango salsa and fetta cheese.

[Schuey]

My first cook on the 57cm WSM.

Pulled Lamb Tacos with citrus mango salsa and fetta cheese.

Ingredients:

Pulled lamb:
Lamb shoulder (bone in)
Hardcore Camo
Treebark Original
Pomegranate vinegar
Wood for smoking (I used pecan)

Spritz:
50/50 of each to make
Apple cider vinegar
Water

Salsa:
1 x mango
1 x orange
1 x lemon
1 x lime
1 x avocado
1 x red capsicum
3 x tbsp of finely chopped red onion
1/2 jalapeño

Toppings:
Fetta cheese
Sour cream

The base:
I use mini soft taco shells

Method for lamb:

Trim excess fat of lamb.

Cover lamb with pomegranate vinegar, then sprinkle with Hardcore Camo rub and then apply a liberal amount of Treebark Original rub. Allow to sit out of fridge for 20-30 minutes with rubs on.

Smoke lamb at 275°f (135 °c) until 170°f (77 °c) internal temp is reached and then wrap in foil. Use two layers, make sure not to pierce the foil or you’ll lose juices.

I normally checked the lamb at around the 2 hour mark and give it a spritz if needed (if any of the bark looks too dry), If I’m smoking the shank and neck, I usually wrap them in foil about now as they have normally reached internal temp of 170°f (77°c) by now.

I check again at around the 3 hour mark and spritz if needed and I wrap the shoulder in foil with a little port when the internal temp has reached 170°f (77 °c)

I then Just keep an eye on when the meat probes like butter. That can depend on the size of shoulder, the fat content, etc. it will more than likely probe without any resistance when the internal temp reaches 200°f to 210°f (93°c to 99°c)

Once it’s probing like butter, rest it in a cambro or similar for 2 hours. Or wrap in a couple of towels and put in a plastic esky / cooler.

Then take out bones and pull meat apart. Remove any clumpy pieces of fat or sinew. Remember to keep any fluid in the foil and mix it through the pulled meat.

Method for salsa:
Add zest off orange, lemon & lime into a bowl.

Segment each citrus (look it up, it’s easy to do), then chop up and add to zest in bowl.

Chop mango, avocado, jalapeño and finely chopped red onion and add to mix and toss gently.

Serve immediately or put in fridge until needed.

Plate up:
Layout your warmed up taco shells.

Place some pulled lamb down the centre.

Add some crumbled fetta cheese.

Then top with the salsa.

Lastly add a dollop of sour cream.

[griz400]

   Would love a few of 
them tacos for sure ... grate job

[greenweb]

Nicely done! Food looks amazing. The custom diffuser and large chuck lump charcoal looks sweet.

[Firemunkee]

🤤

Sent from my Pixel using Weber Kettle Club mobile app

[crowderjd]

That's an amazing first cook on your wsm!

[Schuey]

  Would love a few of 
them tacos for sure ... grate job

Thanks

[Schuey]

Nicely done! Food looks amazing. The custom diffuser and large chuck lump charcoal looks sweet.

The diffuser worked a treat, I've seen plenty of posts where people are using them and I know the guy. So went straight to it. I've done a couple more cooks and loving it. So stable in temp control.

[Schuey]

That's an amazing first cook on your wsm!

Cheers, was really happy with the outcome.

[Davescprktl]

Tacos look outstanding!  Love cooking lamb.  Also great writeup.  Great detail.  Looking forward to your next cook!