Smoked Lamb Shoulder

Smoked lamb shoulder

Smoked lamb shoulder is a tender, flavorful and succulent dish that can be served with your favorite side dishes or on its own. It’s a great way to add depth of flavor to your meals and elevate your cooking skills.

To smoke lamb shoulder, prepare your smoker with wood chips or chunks according to the manufacturer’s instructions and preheat it to 250 degrees Fahrenheit. Use a probe thermometer to monitor the temperature of your smoker and the internal temperature of the meat.


Smoking lamb shoulder is a great way to bring out the traditional flavors of this meat. It is a very rich cut of meat that has a lot of fat that melts during smoking and gives the dish an extra layer of flavor.

When you smoke this meat, it develops a delicious bark on the outside that contrasts with the juicy, tender meat inside. This combination is delicious and will wow your guests.

To keep the meat moist during the smoke, be sure to monitor its temperature with a thermometer. When the meat hits 165 degrees, it will “stall out.” It will stay there for a while as it slowly starts to melt the fat that makes up most of its body.


A tender cut of meat that’s easy to slice and pull apart, smoked lamb shoulder is an ideal choice for sandwiches or gyros. It’s also an excellent option for dinner parties.

The rosy pink and white fat of the lamb shoulder renders during smoking and gives it a rich flavor. It’s important to choose a fresh shoulder with good fat content and a good freshness date, as this will ensure it cooks evenly and is moist during the long smoke.

When the internal temperature of the smoked lamb shoulder reaches 195 degrees Fahrenheit, it’s ready to remove from the smoker and cut into thin strips or pulled for shredding and serving. Be sure to use a digital thermometer for accurate readings.

If you like, you can wrap the shoulder in foil to help keep the temperature up and prevent it from overcooking. However, it’s not a must-do, as the meat will eventually get to its target temperatures.

Cooking Time

Smoked lamb shoulder is an easy way to create a delicious meal. It is also a great source of protein, and the meat will keep for several days in the refrigerator.

In addition, it is a versatile meat that can be made in many different flavors. It pairs well with garlic, oregano, and lemon juice for a classic French-style rub, or can be spiced up with Indian garam masala powder and served with a cool yogurt sauce.

Salt the shoulder liberally before placing it in the smoker to help promote a moist environment and keep it juicy during the cooking process. Spritz the surface of the lamb with some liquid every hour or so to help retain moisture and add smoke flavor.


Smoked lamb shoulder is a traditional cut of lamb that is slow-cooked in a smoker before being pulled and slathered with a subtle BBQ mint sauce. The result is a moist and flavorful meat that’s sure to impress even the toughest of critics.

Lamb shoulder has a thick layer of fat that contributes deep flavor and texture during cooking. It also helps to prevent the meat from drying out, which can make it tough and chewy.

To prepare the lamb, first rinse it well under cool water to remove any dirt and debris from the surface. Then rub it with oil and liberally salt it, making sure to cover the entire surface.

Set your smoker to 250 degrees Fahrenheit and place the lamb on the rack. Use a wood pellet smoker to add smoky flavor and to keep the lamb at a consistent temperature throughout the cooking process. Hickory, applewood, and mesquite are all good options.

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