SMOKED LAMB SHOULDER RECIPE - SMOKED BBQ SOURCE
With a Mediterranean twist, this succulent lamb is served on warmed pita bread with creamy hummus.
Provided by Joe Clements
Categories Main Course
Total Time 330 minutes
Prep Time 10 minutes
Cook Time 300 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
- Combine rub ingredients together in a bowl and set aside.
- Coat lamb shoulder in olive oil.
- Sprinkle salt over lamb evenly.
- Apply herb rub to lamb making sure to cover it evenly.
- Place seasoned lamb shoulder fat side up on pre-heated smoker.
- Smoke lamb shoulder for 4 hours between 250° - 300°F.
- For the final hour increase heat to 300° - 325°F to make sure the fat renders.
- Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
- Slice / pull the lamb and serve with warmed pita bread and hummus.
Nutrition Facts : CarbohydrateContent 4 g, ProteinContent 58 g, FatContent 19 g, SaturatedFatContent 6 g, CholesterolContent 183 mg, SodiumContent 1944 mg, FiberContent 1 g, SugarContent 2 g, Calories 424 kcal, ServingSize 1 serving
SMOKED LAMB SHOULDER RECIPE - SMOKED BBQ SOURCE
With a Mediterranean twist, this succulent lamb is served on warmed pita bread with creamy hummus.
Provided by Joe Clements
Categories Main Course
Total Time 330 minutes
Prep Time 10 minutes
Cook Time 300 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
- Combine rub ingredients together in a bowl and set aside.
- Coat lamb shoulder in olive oil.
- Sprinkle salt over lamb evenly.
- Apply herb rub to lamb making sure to cover it evenly.
- Place seasoned lamb shoulder fat side up on pre-heated smoker.
- Smoke lamb shoulder for 4 hours between 250° - 300°F.
- For the final hour increase heat to 300° - 325°F to make sure the fat renders.
- Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
- Slice / pull the lamb and serve with warmed pita bread and hummus.
Nutrition Facts : CarbohydrateContent 4 g, ProteinContent 58 g, FatContent 19 g, SaturatedFatContent 6 g, CholesterolContent 183 mg, SodiumContent 1944 mg, FiberContent 1 g, SugarContent 2 g, Calories 424 kcal, ServingSize 1 serving
BRINE FOR SMOKED SALMON - ALLRECIPES
From allrecipes.com
SMOKED OYSTERS RECIPE - HOW TO MAKE SMOKED OYSTERS
From honest-food.net
COLD SMOKED SALMON RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
SMOKED DUCK RECIPE - HOW TO SMOKE DUCK | HANK SHAW
From honest-food.net
SMOKED PORK LOIN – STEP-BY-STEP RECIPE - GRILL MASTER ...
From grillmasteruniversity.com
SMOKED BBQ BURNT ENDS RECIPE | HEY GRILL, HEY
From heygrillhey.com
OUT OF THIS WORLD TURKEY BRINE RECIPE | ALLRECIPES
From allrecipes.com
SMOKED BBQ BURNT ENDS RECIPE | HEY GRILL, HEY
From heygrillhey.com
OUT OF THIS WORLD TURKEY BRINE RECIPE | ALLRECIPES
From allrecipes.com
BRINE FOR SMOKED SALMON - ALLRECIPES
From allrecipes.com
SMOKED OYSTERS RECIPE - HOW TO MAKE SMOKED OYSTERS
From honest-food.net
COLD SMOKED SALMON RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
SMOKED DUCK RECIPE - HOW TO SMOKE DUCK | HANK SHAW
From honest-food.net
SMOKED PORK LOIN – STEP-BY-STEP RECIPE - GRILL MASTER ...
From grillmasteruniversity.com
SMOKED BBQ BURNT ENDS RECIPE | HEY GRILL, HEY
From heygrillhey.com
OUT OF THIS WORLD TURKEY BRINE RECIPE | ALLRECIPES
From allrecipes.com