During 1999-2001, we lived up north in China, immersed in a melting pot of incredible Asian flavours—sweet, spicy, umami, salty, creamy, and sour.
It was divine.
Upon returning to Australia, we searched far and wide for those authentic tastes but found only 'Australian-Chinese' flavours that didn’t quite match the original.
From this longing, Firehouse Barbecue created the 'Middle Kingdom Lamb Rub'—the perfect rub for all your lamb needs!
It shines when cooked hot and fast, roasting the spices to bring out amazing flavours.
Here, we smoked a gorgeous Tasmanian square-cut lamb shoulder overnight using the GMG App and enjoyed a Sunday lunch with family.
Author: Firehouse Barbecue
Equipment
GMG Pellet Smoker
Chopping Board
Instant Read Thermometer
Boning Knife
Half Foil Tray
Ingredients
Square-cut lamb shoulder (or banjo cut, bone-in)
Middle Kingdom Lamb Rub
Wraps
Fresh Roma or cherry tomatoes
Grated cheese
Hot sauce
Olive oil or lamb dripping
1 fresh rosemary sprig
3 cloves fresh garlic
1 litre unsalted beef stock
Hot chips
Baby spinach
Tzatziki
100g unsalted butter (high quality for best results)
Time Required
9 hours
Serves
12 street wraps or 6 large wraps
Method
Preheat the GMG Pellet Smoker to 150°C/300°F and ensure the hopper is full.
Remove the fat cap from the lamb shoulder to expose the beautiful red meat underneath.
Lightly coat the meat with olive oil or lamb dripping (rendered lamb fat) to act as a glue for the rub.
Generously coat the shoulder with Middle Kingdom Lamb Rub.
Insert the GMG probe into the thickest part of the shoulder.
Smash three garlic cloves to boost their flavour and place them in the middle of a half foil tray.
Place the lamb shoulder into the tray, then add 1 litre of unsalted beef stock around it.
Add chopped butter into the stock, along with a rosemary sprig.
Set the GMG App to switch the smoker to 'Keep Warm' mode once the lamb’s internal temperature reaches 96°C/205°F.
This will take approximately 7-9 hours, depending on the lamb’s thickness and marbling.
The beauty of this method is that if it’s done early, the lamb will stay warm without overcooking or drying out.
When ready to eat, pull the lamb shoulder, removing fatty sections and bones, and mix in half a cup of the braising liquid for extra flavour.
Toast a wrap, then add pulled lamb, sliced tomato, baby spinach, grated cheese, hot chips, and a generous glug of hot sauce.
Roll it up and enjoy!
Top Tip
This dish pairs wonderfully with Moroccan-spiced roasted cauliflower and an ice-cold beer!
