SMOKED LAMB SHOULDER RECIPES

Name: Pulled, Low and Slow Smoked Lamb Shoulder
Prep time: 40 min
Cook time: 9 h
Total time: 9 h 40 min
Yield: 10 servings
Ingredients: 1 x 2-2.5 kg boneless lamb shoulder; 2½ tablespoons sea salt; 1½ tablespoon freshly ground black pepper; 1 tablespoon whole mustard seeds; 2 tablespoons sweet paprika; 1½ tablespoon brown sugar; 2 tablespoons freshly chopped rosemary leaves; 4 garlic cloves, crushed; 4 tablespoons mild American mustard

PULLED, LOW AND SLOW SMOKED LAMB SHOULDER | RED MEAT ...

Pulled, Low and Slow Smoked Lamb Shoulder | Red Meat ... image

Pulled, Low and Slow Smoked Lamb Shoulder

Categories Red Meat

Total Time 9 hours 40 minutes

Prep Time 40 minutes

Cook Time 9 hours

Yield 10 servings

Number Of Ingredients 9

Ingredients

1 x 2-2.5 kg boneless lamb shoulder
2½ tablespoons sea salt
1½ tablespoon freshly ground black pepper
1 tablespoon whole mustard seeds
2 tablespoons sweet paprika
1½ tablespoon brown sugar
2 tablespoons freshly chopped rosemary leaves
4 garlic cloves, crushed
4 tablespoons mild American mustard

Steps:

Prepare the smoker for indirect cooking over very low heat (110° to 130°C).
Trim any excess fat from the lamb.
In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.
When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. If you are short of time, after 5 hours, wrap the lamb tightly in alfoil and continue to cook until the internal temperature reaches 93°C (approximately a further 2 hours).
Remove the lamb from the barbecue. Wrap in alfoil if you have not done so already, and leave to rest for at least 30 minutes before pulling the meat apart with two forks.

Nutrition Facts : Calories calories

SMOKED LAMB SHOULDER RECIPE - SMOKED BBQ SOURCE

Smoked Lamb Shoulder Recipe - Smoked BBQ Source image

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

Ingredients

8 lb lamb shoulder (bone in)
2 tbsp olive oil
2 tbsp salt
1 tbsp dried parsley
2 tbsp dried sage
1 tbsp dried rosemary
1 tbsp dried thyme
1 tbsp dried oregano
1 tbsp dried basil
1 tbsp dried bay leaf (crushed)
1 tbsp black pepper (finely ground)
1 tbsp sugar
1½ cups hummus (to serve)

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

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