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Make the marinade by blending all the marinade ingredients until smooth.
Marinate the lamb shoulder in the marinade (save ¼ cup for sauce) for at least 30 minutes or overnight.
Create a smoky flavor by placing the marinated lamb in an oven dish with edible twigs and cook at 180 C for 45 minutes, then continue cooking uncovered until well-browned and crispy.
Make the barbecue sauce by simmering the remaining marinade with tomato sauce and soy sauce until thickened.
Serve the pulled lamb on soft buns with barbecue sauce and shredded iceberg lettuce.