Slow Pulled Smoked Lamb Leg Wrap
Dive into a flavor explosion with our Slow Smoked Lamb Leg Wrap! Tender, pulled lamb is enveloped in a soft tortilla, bursting with crisp veggies and creamy cheese, all elevated by a zesty drizzle of pomegranate sauce and seeds. This delightful wrap is not just a meal—it's a satisfying adventure that leaves you feeling energized!
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pomegranate sauce (15 ml)
- pomegranate seeds (15 ml)
🥩Meat & Seafood(1)
- smoked lamb leg (454 g)
🥛Dairy & Eggs(1)
- cheese
🫙Pantry Staples(1)
- warm tortilla
📦Other(1)
- fresh vegetables
👨🍳 Instructions
- 1
Slow smoke the lamb leg until tender and easily pulled apart.
- 2
Wrap the pulled lamb in warm tortillas with fresh vegetables and cheese.
- 3
Drizzle with pomegranate sauce and sprinkle with pomegranate seeds before serving.
💡 Pro Tips
- ✓Smoke lamb leg at 225-250°F to internal temperature of 203-205°F because collagen fully converts to gelatin at this range, creating the pullable texture you need for wrapping.technique203-205°F internal temp
- ✓Wrap lamb leg in butcher paper (not foil) when internal temp hits 165°F to prevent over-steaming while maintaining bark texture and preventing the 'pot roast' effect.technique165°F wrap point
- ✓Rest the smoked lamb for 45-60 minutes after cooking so connective tissues finish breaking down and juices redistribute evenly throughout the meat fibers.timing45-60 minutes
- ✓Warm tortillas on a dry cast iron skillet for 30-45 seconds per side to activate starches and create flexibility that prevents cracking when wrapping the pulled lamb.equipment30-45 seconds per side
- ✓Pull lamb along the grain first, then across it in 2-3 inch pieces because this breaks down muscle fibers in both directions for optimal tenderness in each bite.technique2-3 inch pieces
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
intermediate
Share this recipe
Slow Pulled Smoked Lamb Leg Wrap
Dive into a flavor explosion with our Slow Smoked Lamb Leg Wrap! Tender, pulled lamb is enveloped in a soft tortilla, bursting with crisp veggies and creamy cheese, all elevated by a zesty drizzle of pomegranate sauce and seeds. This delightful wrap is not just a meal—it's a satisfying adventure that leaves you feeling energized!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pomegranate sauce (15 ml)
- pomegranate seeds (15 ml)
🥩Meat & Seafood(1)
- smoked lamb leg (454 g)
🥛Dairy & Eggs(1)
- cheese
🫙Pantry Staples(1)
- warm tortilla
📦Other(1)
- fresh vegetables
👨🍳 Instructions
- 1
Slow smoke the lamb leg until tender and easily pulled apart.
- 2
Wrap the pulled lamb in warm tortillas with fresh vegetables and cheese.
- 3
Drizzle with pomegranate sauce and sprinkle with pomegranate seeds before serving.
💡 Pro Tips
- ✓Smoke lamb leg at 225-250°F to internal temperature of 203-205°F because collagen fully converts to gelatin at this range, creating the pullable texture you need for wrapping.technique203-205°F internal temp
- ✓Wrap lamb leg in butcher paper (not foil) when internal temp hits 165°F to prevent over-steaming while maintaining bark texture and preventing the 'pot roast' effect.technique165°F wrap point
- ✓Rest the smoked lamb for 45-60 minutes after cooking so connective tissues finish breaking down and juices redistribute evenly throughout the meat fibers.timing45-60 minutes
- ✓Warm tortillas on a dry cast iron skillet for 30-45 seconds per side to activate starches and create flexibility that prevents cracking when wrapping the pulled lamb.equipment30-45 seconds per side
- ✓Pull lamb along the grain first, then across it in 2-3 inch pieces because this breaks down muscle fibers in both directions for optimal tenderness in each bite.technique2-3 inch pieces