smoked lamb shoulder


The easy part about smoking lamb shoulder is that it requires very little babysitting. It’s really hard to mess this up – the only real problem you will have is undercooking. Essentially, once it’s in the smoker you pretty much leave it alone until its extremely tender and probes like butter

what you need

1 x bone-in lamb shoulder (about 2.2kg/5lb)

2 tablespoons olive oil

3-4 tablespoons smokey Joe's Outback Rub

1 cup water

1/4 cup cider vinegar


what to do

Preheat a smoker or pellet grill to 135c / 275f.

In a spray bottle, combine water and cider vinegar, and set aside.

Prepare the lamb shoulder by coating well all over with olive oil.

Add the seasoning, and ensure the whole shoulder is generously coated. T

his seasoning is the foundation to your bark.

Place the lamb into the smoker and cook for 45 minutes.

After this time, open the lid and lightly spray the surface of the meat with the water mixture.

Repeat this step every 20-30 minutes for the next 4 hours.

All up a 2.2kg / 5lb lamb shoulder at this temperature should take about 5-6 hours to cook until tender. If you are finding that you're into the 5th hour and the meat is still feeling extremely springy, you can wrap the lamb with foil to help it cook further.

The lamb is done when a probe inserted into the meat has no resistance, and the lamb is tender.

At this stage, remove the meat from the smoker, and if not already wrapped, wrap in foil or butcher paper. Place the whole shoulder into a cooler or warming box, and allow to rest at least 30 minutes.


To serve - shred/pull the meat and enjoy. You can use two forks but it should be tender enough to just pull with a gloved hand.


great in tacos or a burger

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