Smoked Lamb Shoulder

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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. 

Smoked Lamb Shoulder
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

Smoked Lamb Shoulder

Delicious Smoked Lamb Shoulder you can try at home.
5 from 3 votes
Prep Time 10 mins
Cook Time 5 hrs
Resting Time 20 mins
Total Time 5 hrs 30 mins
Servings 8

Ingredients
  

  • 8 lb lamb shoulder bone in
  • 2 tbsp olive oil

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
  • 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 with warmed pita bread and hummus.