Name: Smoked Lamb Shoulder
Prep time: 45 min
Cook time: 360 min
Total time: 405 min
Ingredients: 1 lamb shoulder; American mustard; herb rub (as needed); pork rub (as needed); 3 tablespoons brown sugar; 2 tablespoons honey; 1/4 cup apple juice; 1/2 cup BBQ sauce; 1/4 cup mint sauce

Smoked lamb shoulder is slow-cooked to perfection in a smoker before being pulled. This creates a moist and flavorful meat finished with a subtle BBQ mint sauce.

The lamb shoulder has a lot of muscles and connective tissue making it typically a difficult cut of meat to work with. Smoking it low and slow over a long period of time helps to break this down and make it soft, moist, and easy to handle with the meat literally falling off the bone.

Served in a BBQ sauce, the pulled lamb can be served on top of dinner rolls as a sandwich, or on a plate with vegetables or salad on the side.

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Large bowl of fully cooked and pulled pork with two silver forks used for shredding, resting on the side.

The lamb shoulder after being cooked and pulled is ready to serve.

Two full pork shoulders with mustard and rub applied, resting one atop the other on foil ready to cook.

The lamb is first covered in a thin layer of mustard before the herb and pork rub are added.

Full lamb shoulder in foil after being cooked but yet to be pulled.

Lamb shoulder has a lot of muscles and connective tissues, the slow cooking in a smoker softens these until moist and tender.

Smoked Lamb Shoulder Recipe

Saffron Hodgson

reviews

Smoked lamb shoulder is slow-cooked to perfection in a smoker before being pulled creating moist and flavorful meat finished with a subtle BBQ mint sauce.

Print Review

Preparation 45

Cook 6

Ready in 6 45

Servings Servings

CourseMain Dish

InfluenceAustralian

DifficultyExperienced

MethodSmoke

Print Review

Ingredients

1 lamb shoulder

Rub

American mustard
herb rub as needed
pork rub as needed

Wrapping

3 tablespoons brown sugar
2 tablespoons honey
1/4 cup apple juice

Sauce

1/2 cup BBQ sauce
1/4 cup mint sauce

Equipment

smoker
3 chunks hickory
2 large sheets of foil

Directions

Heat the smoker to 250 degrees F (125 degrees C). Add a chunk or two of hickory to create a steady stream of smoke.

Rub

Lay the lamb shoulder out and trim any excess fat or uneven parts.
Give a gentle coat of mustard over the whole lamb shoulder. Sprinkle with the herb rub, then sprinkle with a lighter coat of the pork rub.
Place the lamb shoulder on the smoker and smoke for 3 hours.

Wrapping

Lay our two large sheets of foil. In the foil place the brown sugar and honey, then start to fold the first sheet of foil around the lamb. Just before closing, add the apple juice. Wrap the lamb a second time with the second sheet of foil.
Return the lamb to the smoker for 3 hours.
Check the lamb, it should be soft and fall off the bone. If not return to the smoker to cook for longer. When cooked, let the lamb rest in the foil for 30 to 60 minutes while you prepare the sauce.

Sauce

Combine the BBQ sauce and mint sauce. If too thick you can add some additional apple juice to thin it out. Taste and adjust to your preferred flavoring.
Heat the sauce over a stove so it isn’t added to the meat cold.

To Serve

Pull the lamb apart gently with two forks to create small strips of meat. Stir the BBQ mint sauce through, then serve immediately while still hot. If the lamb looks a little dry, add some of the liquid from the foil to moisten.

Nutritional Information

Calories: 124kcalCarbohydrates: 30gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 308mgPotassium: 85mgFiber: 1gSugar: 25gVitamin A: 57IUVitamin C: 1mgCalcium: 17mgIron: 1mg