

This recipe can be cooked on any type of smoker.
Follow these steps and you will end up with some tender and juicy slice lamb shoulder
TIP: I prefer to season the lamb shoulder the night before and let it sit in the fridge overnight.
Seasoning
1 tbsp garlic (powder or granulated)
2 tbsp salt
2 tbsp oregano
1 tbs Thyme1
tbsp black pepper
1/4 tbsp smoked paprika
- Smoking Lamb Shoulder
Steps To Take
- Pre-heat smoker to 225°F (107°C)
- Place lamb shoulder on smoker fat side up.
- Smoke to an internal temperature of °165F (73°C)
- Wrap in aluminum foil. Smoke to 203°F (95°C).
- Remove from smoker.
- Let rest until internal temperature is 165°F (73°C)
- Slice thin and serve.
The reason I let it rest at °165F (73°C) is that after slicing it will be cooled to around 145°F (62°C) and this is the temperature I like to serve it on.
If you follow this recipe including the smoked lamb shoulder temperature and time you can not go wrong.
I suggest using a digital thermometer. I use my INKBIRD IBT-26S for smoker temperature and internal temperature.
This recipe works also on a boneless lamb shoulder.
Find more Smoker Recipes!

Smoked Lamb Shoulder
Equipment
- 1 Smoker Any type of smoker
Ingredients
- 1 tbsp garlic powder Granulated or powder
- 2 tbsp Salt
- 2 tbsp Oregano Dried or fresh
- 1 tbsp Thyme Dried or fresh
- 1/4 tsp Smoked paprika
- 1/4 Cup Olive Oil Or any other type of oil
Instructions
- Pre-heat smoker to 225°F (107°C)
- Place Lamb Shoulder Fat Side Up On Smoker
- Check internal temperature every hour
- Spray or mob with a 50/50 mixture of apple juice/water
- Smoke to an internal temperature of 165°F (73°C)
- Wrap the lamb shoulder in aluminum foil
- Place back on the smoker
- Smoke to an internal temperature of 203°F (95°C)
- Remove from smoker
- Let rest until internal temperature reaches 165°F (73°C)
- Slice thin and serve
Video
Notes

Seasoning
- 1 tbsp garlic (powder or granulated)
- 2 tbsp salt
- 2 tbsp oregano
- 1 tbs Thyme
- 1 tbsp black pepper
- 1/4 tbsp smoked paprika
- Pre-heat smoker to 225°F (107°C)
- Place lamb shoulder on smoker fat side up.
- Smoke to an internal temperature of °165F (73°C)
- Wrap in aluminum foil.
- Smoke to 203°F (95°C).
- Remove from smoker.
- Let rest until internal temperature is 165°F (73°C)
- Slice thin and serve.
Nutrition
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Eddie van Aken
Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken