Smoked Lamb Shoulder

Slicing a smoked lamb shoulder showing a pink smoke ring around the edge of the meat.

Print Recipe

5 from 1 vote

Fork-tender smoked lamb shoulder perfect for a barbecue plate, salads and sandwiches.

Prep Time15

Cook Time5

Dry Brining Time8

Course: Main Course

Cuisine: American

Keyword: Lamb Barbecue, Smoked Lamb Shoulder

Servings: servings

Calories: 383kcal

Equipment

1 smoker
Parchment paper
Baking sheet or baking pan

Ingredients

1 3 lb lamb shoulder
A drizzle 1.5 teaspoons cooking oil, like grapeseed or canola
1 teaspoon kosher salt
2 tablespoons dry rub recipe follows

Dry Rub

2 teaspoons whole all spice
1.5 teaspoons coriander seed
1.5 teaspoons cumin seed
2 teaspoons cayenne pepper
2 Tablespoons brown sugar
1/4 cup sweet paprika
2 Tablespoons onion powder
1 Tablespoon garlic powder

Instructions

Grind the whole spices, then combine with the rest of the spices in a bowl and mix well. You'll have some cure leftover for making other smoked meats.
Inspect the lamb shoulder and gauge how much fat there is. If I see large pockets of fat 1 inch or more deep I like to trim them down with a knife. I usually discard the trim or use it as a dog treat.
Season the lamb shoulder with the salt all over on each side-this will take about 1.5-2 Tablespoons of cure. Wrap the shoulder in cling film and allow to rest in the fridge overnight.
On a baking sheet, rub the lamb shoulder with the oil. Wipe your hands dry, then season the lamb all over with about 2 tablespoons of the dry rub.
Place the lamb in a smoker and cook at 250 F for 3 hours, then wrap in parchment paper like a present and cook for at another two hours, or until the meat is tender when pierced and shreds when pierced with a fork.
Remove the shoulder from the oven and allow to rest for 10 minutes, then slice with a knife, or pull the meat from the shoulder blade and shred with two forks.

Shredding for pulled meat

Shred the meat and season with salt, pepper, and oil to taste, mixing well and adjusting the seasoning until it tastes good to you. Serve hot with toasted buns and coleslaw for a great smoked lamb barbecue sandwich.

Slicing as a roast

Slice the meat and serve as you would roast lamb with seasonal vegetables. Sometimes I like to add horseradish sauce on the side.

Notes

Wrapping in parchment

Wrapping in parchment is optional, if you don't have any parchment, put the shoulder in a baking dish with a lid and enough water to barely cover the bottom of the dish. Put the lid on and cook, covered until the meat is fork-tender. Or you can wrap the lamb in aluminum foil.

Internal temperature

Some recipes may call for cooking to a specific temperature. I don't advise this as it can be tough.

Nutrition