I Smoked Lamb Shoulder for the FIRST time, just WOW!

Renee HenertCuts of Meat, Red Meat Lover Show, SmokeLeave a Comment

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How to Smoke Lamb Shoulder

Today you are witnessing something never before seen on the Red Meat Lover channel…LAMB! We received this beautiful piece of meat from our friends at Porter Road. We are going to throw it on the smoker and see how it turns out! You won’t want to miss this!

How to Smoke Lamb Shoulder

We are going to treat this lamb shoulder just like we would a pork butt for pulled pork. After you make this lamb shoulder, make these smoked pork steaks and compare the results! They come from the same area from each animal, so it only makes sense, right? Right?! Here’s how we smoke a lamb shoulder:

  1. Coat the shoulder with a little bit of mustard. This acts as a nice binder for the seasoning.
  2. Next, time to season! Our friends over at The Spice House sent us their summer barbecue collection so we are going to use their Kansas City Rub. For this, have fun and use your favorite dry rub!
  3. We got our Weber Kettle running hot at 360 degrees and smoking with pecan wood.
  4. Place the lamb shoulder, fat cap up, onto your smoker.
  5. Cook the lamb shoulder until it reaches an internal temperature of 195 to 205 degrees Fahrenheit, or until it is nice a “fall apart tender”. Total cook time will depend on how hot you keep your smoker.
  6. Once the meat has met your preferred degree of doneness, pull it off the smoker and let it rest for about 30 minutes.
  7. Then, shred shred shred!

Time to Count Sheep!

how to smoke lamb shoulder

The lamb shoulder is definitely a fattier cut on meat on the inside that what we would expect. But! It had a great color and a really nice bark on the outside. If we could do one thing different? Before cooking, we would score the fat cap to help that fat break down a little better while cooking.

Now to the important part – how does it taste?! Not gamey, but not like pork. It is a bit milder and a little bit sweeter. It’s really good. The pecan wood along with the dry rub gives it a really nice bark.

How do you guys do lamb at home? How would you do this? What would you have done differently? Let us know in the comments below! Don’t forget to subscribe to our YouTube channel so you can join us in turning up the tasty! 

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Delicious Smoked Lamb Shoulder Recipe
how to smoke lamb shoulder
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Ingredients
how to smoke lamb shoulder
Instructions
  1. Coat the shoulder with a little bit of mustard. This acts as a nice binder for the seasoning.
  2. Next, time to season! Our friends over at The Spice House sent us their summer barbecue collection so we are going to use their Kansas City Rub. For this, have fun and use your favorite dry rub!
  3. We got our Weber Kettle running hot at 360 degrees and smoking with pecan wood.
  4. Place the lamb shoulder, fat cap up, onto your smoker.
  5. Cook the lamb shoulder until it reaches an internal temperature of 195 to 205 degrees Fahrenheit, or until it is nice a "fall apart tender". Total cook time will depend on how hot you keep your smoker.
  6. Once the meat has met your preferred degree of doneness, pull it off the smoker and let it rest for about 30 minutes.
  7. Then, shred shred shred!

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