Smoked Lamb Shoulder Recipe

smoked lamb shoulder

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

Smoked Lamb Shoulder

Eddie van Aken
Slow-smoked and thins sliced lamb shoulder recipe.
Prep Time 12 hours
Cook Time 8 hours
Course Main Course
Cuisine international
Servings 4 people
Calories 156 kcal

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

YouTube video player

Notes

smoked lamb shoulder
I smoked lamb shoulder on my UDS smoker and shared the recipe here.
This recipe can be cooked on any smoker. From pellet smoker to off-set smoker.
Follow these steps and you will end up with some tender and juicy thin sliced pork shoulder.
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 Thyme
  • 1 tbsp black pepper
  • 1/4 tbsp smoked paprika
Smoking
  • 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 to °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.
 

Nutrition

Serving: 175gCalories: 156kcalCarbohydrates: 4gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 522mgPotassium: 177mgFiber: 2gSugar: 0.2gVitamin A: 198IUVitamin C: 3mgCalcium: 61mgIron: 2mg
Keyword lamb, lamb shoulder, smoked
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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

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