Smoked Lamb Shouler Yiros
No words can descibe how good this is ;)
Servings 8 people
Calories 100kcal
Equipment
- BBQ
- mixing bowl
- Measuring utensils
- baking tray
- Chef Knives
- Chopping board
Ingredients
Lamb
- 2.5kg lamb shoulder
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried dill
- 4 tbsp olive oil
- 1/2 tsp cumin
- 2 tbsp lemon juice
Yoghurt Sauce
- 250 g Greek yoghurt
- 2 tbsp lemon juice
- 1 clove garlic crushed
- 1 pinch salt
- 1 handful mint
Salsa
- 150 g tomatoes
- 150 g red onion
- 150 g cucumber
Other
- 8 yiros pita
- lettuce
- 300 g fries
Instructions
Lamb
- Set your BBQ up to smoke (130c) the lamb using an offset BBQ or snake method if using a kettle BBQ. I used cherrywood as my wood but you can use any type you prefer.
- Mix all spices, oil & lemon juice together
- Make a few wholes in the lamb by stabbing it with a sharp knife and rub the lamb in the spice rub
- Place the lamb in the BBQ ready to smoke and cook it for 6-8 hours until internal temp is 93c (see tips)
- Once the lamb hits about 80c wrap it in foil until the desired temperature
- Once cooked remove from the heat, wrap in a towel and place in a cooler bag to rest for 30 minutes
- The lamb will be soft and should pull away from the bone with ease
Yoghurt Sauce
- Finely chop the mint and mix all ingredients together
Salsa
- Dice the tomato, cucumber & onion to (similar) bite sized pieces, mix together and set aside
- Fries
- Cook according to the packet whilst the lamb is resting
Assembly
- Warm your yiros either in the oven or on a grill pan
- Place the lettuce on the base followed by lamb & fries, top with salsa & yoghurt
- Roll up and demolish!
Notes
Tips/Tricks
- it’s important to cook the lamb at 120-140c so that it cooks low n slow – this gives a chance for all the fat to melt and the meat to soften
- during the cooking process you should spritz/spray the lamb after 2 hours and then every hour of the cook. This helps to keep it moist and for the exterior to soak up the smoke from the wood
- resting the meat is INCREDIBLY important – this allows all the juices to redistribute keeping the meat juicy and moist
- 93c is the internal temperature you are looking for but it’s about touch/feel. Your probe should be able to go through the lamb-like butter – use the temperature as a guideline and your probe as gospel!
- on average a lamb shoulder will take 6-8 hours to cook but sometimes it can be quicker or slower. When cooking low n slow timing is never exact.
- if your cook finishes quicker than expected then wrap it tightly in a few layers of foil, wrap in a towel and leave it in a cooler or cool bag. It will keep for 1- 2 hours at the desired temperature
Nutrition
Calories: 100kcal | Carbohydrates: 5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 601mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 328IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg