Smoked lamb shoulder is a delicious and easy way to impress your guests. The key to success is in the preparation, and this recipe will walk you through every step so that you can enjoy a perfectly smoked lamb shoulder.
First, we’ll start with a simple dry rub that will add flavor and help to form a nice crust on the outside of the meat. Next, we’ll smoke the lamb shoulder using neutral wood chips like apple, cherry or pecan for flavor. Finally, we’ll serve it with a delicious warmed pita bead and hummus that will leave your guests begging for more. So whether you’re looking to show off your smoking skills or just want to enjoy a delicious meal, this Smoked Lamb Shoulder recipe is sure to please.
Smoked Lamb Shoulder
- 8 lb lamb shoulder bone in
- 2 tbsp olive oil
- 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
- 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 with warmed pita bread and hummus.