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Smoked Lamb Shoulder

Laura Romeo - Weber Grill Expert

Difficulty: easy
  • People

    Serves 30

  • Prep Time

    15 min.

  • Barbecue Time

    6:30 h

Ingredients
Instructions

the Ingredients

Smoked Lamb Shoulder 2
  • 1.5 to 2 kilogram bone-in lamb shoulder
  • 300 milligrams beef stock + spray bottle

Lamb Rub

  • ¾ teaspoon garlic granules
  • ¾ teaspoon dried oregano leaves
  • 1½ teaspoon ground cumin
  • 1½ teaspoon sweet paprika
  • 1½ teaspoon white sugar
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons sea salt
  • ¼ teaspoon chilli flakes

Instructions

Slowly roasting a lamb shoulder results in falling apart, tender, succulent pulled lamb. This rub beautifully compliments the meat, allowing the lamb flavour to sing and the smoke to shine through.
  • Prepare the charcoal barbecue for indirect cooking over very low heat (110°C-130°C) with your desired smoking wood chunks.
  • Prepare your barbecue for indirect cooking over very low heat (110°C- 130°C). Add a large drip pan filled with warm water onto the lower cooking grill or install the Weber Wet Smoke Kit under the cooking grills. If you are using a Weber SmokeFire, set the temperature to 120°C and preheat.
  • Coat the lamb shoulder with 2 tablespoons of the lamb shoulder rub.
  • Brush the cooking grills clean. Place the lamb in the indirect cooking zone. 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.
    Once your barbecue has preheated to the set temperature (SmokeFire: 120°C), brush the cooking grills clean with a wire brush. 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 until well coloured, place the lamb on several sheets of aluminium foil and generously spritz. Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching 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.
  • Shred the lamb with two forks and serve.

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