Smoked Lamb Shoulder Recipe

Prep time:

10 minutes

Cook time:

300 minutes

Difficulty level:

This smoked lamb shoulder recipe is a great way to mix up your typical barbecue.

For some reason lamb doesn’t get anywhere near the same amount of love as brisket or ribs. I think that’s a real shame because this fatty and slightly gamey meat makes it perfect for throwing on the smoker.

While I think lamb shoulder works best here, a bone-in lamb leg will work almost as well.

Because of the thick layer of fat on lamb shoulder, you’re going to want to cook hotter than you normally would to help the fat render and the skin caramelize. This makes lamb a particularly forgiving meat to smoke. Perfect for beginners or if you want to focus on the game instead of worrying about your temperatures.

Ingredients

8 lb lamb shoulder bone in
2 tbsp olive oil

For the herb rub

2 tbsp salt
1 tbsp dried parsley
2 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried bay leaf crushed
1 tbsp black pepper finely ground
1 tbsp sugar
1½ cups hummus to serve

Instructions

Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
Combine rub ingredients together in a bowl and set aside.
Coat lamb shoulder in olive oil.
Sprinkle salt over lamb evenly.
Apply herb rub to lamb making sure to cover it evenly.
Place seasoned lamb shoulder fat side up on pre-heated smoker.
Smoke lamb shoulder for 4 hours between 250° – 300°F.
For the final hour increase heat to 300° – 325°F to make sure the fat renders.
Remove the lamb from the smoker when internal temperature reaches 195° – 203°F , warp in foil and leave to rest for 10-20 minutes
Slice / pull the lamb and serve. We served with warmed pita bread and hummus.