4th of july pulled lamb

Ingredients

• Servings: 10
• 1 (8 pound) lamb butt, trimmed
• 18 cloves garlic
• 1 tablespoon vegetable oil, or as needed
• 4 teaspoons seasoning (such as tony chachere's®)
• 2 teaspoons dark brown sugar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground ginger

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 12 hrs 10 mins


• cut rows of deep slits into both sides of lamb butt using a sharp knife; insert a garlic clove into each slit. rub vegetable oil over lamb butt.
• mix seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat lamb butt with spice mixture. wrap coated lamb butt with aluminum foil and refrigerate for 8 hours to overnight.
• heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from lamb butt. sear all sides of lamb butt in the fryer or hot skillet until an internal temperature of 145 degrees f (63 degrees c) is reached, 1 to 1 1/2 hours.
• wrap the seared lamb butt tightly in aluminum foil.
• preheat the roaster or oven to 265 degrees f (130 degrees c).
• place wrapped lamb butt in the preheated roaster or oven until lamb is easily shredded, 3 to 4 hours. remove lamb butt from aluminum foil and pull meat apart.