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Shop the rangeCherry Smoked Lamb Shoulder
INGREDIENTS
- 1 lamb shoulder, approx 2kg
- Moonshine BBQ Lamb Rub
- 2 cloves garlic (can be crushed or halved)
- 4 sprigs Rosemary
- 50g Butter
- 1/2 cup Braising liquid (vege stock, beer, red wine)
USED IN THIS RECIPE
There’s an incredible versatility to smoked lamb shoulder, and it is probably one of the easiest cuts to master. Once you’ve cooked it to fall apart perfection, you can use it in main meals, salad, yeeros, you name it!
Cherry Smoked Lamb Shoulder
- Trim any hard fat and silver skin from the shoulder and rub in the lamb rub. Set aside for 30 mins.
- Prepare your smoker with charcoal briquettes (we use Heat Beads) either using the Snake Method or the Minion Method, and bring up to 250F
- Add a chunk of cherry wood to your coals and allow it to start smoking
- Add the lamb to the grate and close the lid
- When the internal temperature is at 165F, wrap the shoulder tight with some butter, some garlic, rosemary and the braising liquid. Return to the smoker
- When the shoulder is around 205F and probing soft, it is ready. Remove from the wrap and either pull, chop of slice the meat.
