Slowly roasting a lamb shoulder results in tender, succulent, fall-apart pulled lamb. This rub beautifully complements the meat, allowing the lamb’s flavour to sing and the smoke to shine through.
Prepare the charcoal barbecue for cooking using indirect very low heat (105°C-135°C) with your desired smoking wood chunks.
See below for information on how to set up a Weber Kettle.
This cooking method is only compatible with 3rd Generation Weber Q+ and Weber Family Q+ Models (released in 2023 or later)
Soak your desired wood chips in water for at least 30 minutes. We recommend hickory or pecan wood chips for this recipe.
Once your wood chips have soaked, prepare the barbecue for cooking using indirect very-low heat (105°C-135°C). Set up your barbecue with a convection tray and roasting trivet, and preheat as directed with smoker boxes and a water pan installed.
See below for information on setting up indirect heat and recommended settings for cooking low and slow on a Weber Q and Family Q.
Prepare your barbecue for cooking using indirect very low heat (105°C- 135°C). Install a Wet Smoke Kit under the cooking grills, or add a large drip pan filled with tap water onto the lower cooking grill.
See below for information on pellet barbecue settings and set up methods.
Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the lamb in the indirect cooking zone and roast over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in the spray bottle every hour.
Once the barbecue has preheated and smoke is visible, adjust it to the settings for indirect very low heat. Place your lamb onto the trivet. Roast the lamb, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.
Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the lamb onto the barbecue. Roast the lamb over indirect very low heat, with the lid closed, for 4 ½ hours. Spritz the lamb with the beef stock in a spray bottle, every hour.
After 4 ½ hours, or once the lamb is well coloured, place it on several sheets of aluminium foil and spritz generously. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding contact with the bone. Cook for a further 2 hours over indirect very low heat, or until the internal temperature reaches 93°C.
Leave the lamb to rest in the foil for at least 30 minutes before serving.
