Smoked Lamb Shoulder
This smoked lamb shoulder recipe is absolutely delicious and super simple pull together! not very difficult but will impress! My favorite thing to do with this smoked lamb is to pull it and make pulled lamb tacos! It's a huge hit in my backyard.
Equipment
- Smoker
- Food safe spray bottle
- Meat thermometer
Ingredients
Dry Rub
- 2 Tbsp Salt
- 1 Tbsp Dried rosemary
- 1 Tbsp Dried thyme
- 1 Tbsp Dried oregano
- 1 Tbsp Dried basil
- 1 Tbsp Dried crushed bay leaf
- 1 Tbsp Ground black pepper
- 1 Tbsp Cayenne pepper
- 1 Tbsp Cumin
- 1 Tbsp Garlic powder
Spritz
- 1 Cup Apple Cider Vinegar
- 1 Cup Apple Juice
Instructions
- Preheat your smoker to 225°F. Ensure that you have a water pan set in your smoker to ensure that your smoked lamb shoulder does not dry ou
- Prepare the shoulder of the lamb by trimming any excess fat and membrane. Rinse thoroughly in cold running water. Pat dry with a towel of paper.
- In a medium sized mixing bowl combine salt, rosemary, thyme, oregano, basil, bay leaf, black pepper, cayenne pepper, cumin and garlic powder.
- Pat the surface of the lamb with a paper towel and cover thoroughly with olive oil. Fully coat with your dry rub, pressing in firmly and ensuring there are no gaps.
- Once your smoker is temperature place your lamb on the grates fat side up. You want to be indirect cooking here. Don't open the lid for the first 90 minutes. After that, spritz every 45–60 minutes with the apple cider vinegar and apple juice mixture.
- When the center of the lamb reaches 165°F, this takes around 3-5 hours. Then wrap the lamb tightly in the foil. Place thermometer probes back into the shoulder and continue smoking until the internal temperature reaches 205°F
- Once you reach 205°F unwrap the lamb, then baste with your BBQ sauce, put back in the smoker for 15 minutes.
- Remove and rest in foil for at least 45 minutes.
- Pull the bone out of the lamb, slice