Smoked Lamb Shoulder

Category, CuisineDifficultyBeginner

Yields1 Serving
Prep Time15 minsCook Time10 hrs 30 minsTotal Time10 hrs 45 mins

Slowly roasting a lamb shoulder results in falling apart, tender, succulent pulled lamb. This rub beautifully compliments the meat, allowing the lamb flavour to sing and the smoke to shine through.

 1.5 to 2 kilogram bone-in lamb shoulder
 300 mg milligrams beef stock + spray bottle
LAMB RUB
 ¾ tsp teaspoon garlic granules
 ¾ tsp teaspoon dried oregano leaves
 5 ½ tsp teaspoon ground cumin
 5 ½ tsp teaspoon sweet paprika
 5 ½ tsp teaspoon white sugar
 1 tsp teaspoon freshly ground black pepper
 2 tsp teaspoons sea salt
 ¼ tsp teaspoon chilli flakes
1

Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C) with your desired smoking wood chunks.

2

Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.

3

Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.

4

After 4 ½ hours, or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C.

5

Leave the lamb to rest in the foil for at least 30 minutes before serving.

6

Shred the lamb with two forks and serve.

Ingredients

 1.5 to 2 kilogram bone-in lamb shoulder
 300 mg milligrams beef stock + spray bottle
LAMB RUB
 ¾ tsp teaspoon garlic granules
 ¾ tsp teaspoon dried oregano leaves
 5 ½ tsp teaspoon ground cumin
 5 ½ tsp teaspoon sweet paprika
 5 ½ tsp teaspoon white sugar
 1 tsp teaspoon freshly ground black pepper
 2 tsp teaspoons sea salt
 ¼ tsp teaspoon chilli flakes

Directions

1

Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C) with your desired smoking wood chunks.

2

Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.

3

Brush the cooking grills clean. Place the lamb in the indirect cooking zone. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.

4

After 4 ½ hours, or until well coloured, place the lamb on several sheets of aluminium foil and generously spritz. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C.

5

Leave the lamb to rest in the foil for at least 30 minutes before serving.

6

Shred the lamb with two forks and serve.

Notes

Smoked Lamb Shoulder
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