Sunday is the perfect day for slow cooking. This recipe for smoked lamb shoulder is a surefire winner and will give you amazing crust and flavour. You can also cook this in a tray in the BBQ or the oven and add some of the optional veg, which will really complement the smoked lamb shoulder.
Pre-cooking tips
- Make sure you use a drip tray in the smoker with about 10mm of water in the bottom to maintain moisture and catch any fat
- If using a smoker, we recommend Cherry wood, either logs or chips, depending on your set up
- If using your BBQ, make sure it has a hood and is set up for indirect heat cooking
Smoked Lamb Shoulder Ingredients
- 2kg bone-in lamb shoulder
- Moonshine BBQ Lamb Rub
- Garlic
- Butter
- Rosemary
Smoked Lamb Shoulder Method
- Rub your leg of lamb with your dry rub. How much is up to you, but we like a liberal covering. Set aside and let rest for half hour.
- Set your smoker up for indirect cooking. Get your coals started in a chimney starter and add to the front of the snake or on top of unlit coals, and bring the temp up to 250F (120C). If using a gas BBQ or oven, preheat your BBQ or oven to 120C (fan forced). Using a BBQ, prepare it for indirect heat cooking and make sure you’re pre-heating with the hood down.
- Place on the smoker grate, or in the oven / BBQ (place on the side where the burners are turned off) and close the hood
- Keep a track of the internal temperature, once you reach about 165F, wrap the shoulder with a double layer of foil, with some butter, crushed garlic and rosemary in the wrap
- Start checking for temp at about 200F – 205F, and when the meat is pulling easily from the bone, you’re done.
- Leave to rest for 20 minutes in a warm place before serving
- Serve with potatoes and greens
