To get a incredible not-from-your-backyard barbecue that is out of this world, try smoking lamb in your smoker. You’ll discover the flavors of lamb develop quite nicely using some peppermint and mild smoke, also folks who said they did not actually enjoy lamb, were eating this preparation and loving it down to-the-last shred.

A whole, bone-in lamb shoulder might be somewhat difficult to locate as opposed to cuts that are more conventional. Generally you can request a specific cut from your butcher to bring it in for you personally ahead of time; going this route should make it easy to get get hold of of one. Contrary to smoking a conventional pig shoulder, the flavor of lamb requires a subtler form of smoke, so I picked applewood, but almost any fruit wood will do. This recipe also cooks at a somewhat higher heat so that you can render the fat and get a nice crispy bark. You will for sure wow your visitors at the next backyard barbecue with this savory and delectable smoked lamb shoulder grilled on a Weber

Smokey Mountain! Of course don’t forget to call Texas Grill Masters for a thorough grill cleaning before cooking!

Serves: 4 individuals (about 2 lbs of lamb for each)
Preparation time: half an hour
1 1/2 cups dark-brown sugar
4 sprigs rosemary, that are cleaned and chopped
1 tbsp cumin, ground
Apple juice
Kosher salt
Cayenne Pepper
8 chunks o applewood



  1. Cut away any extra fat from the shoulder. Do not be overly careful with the cutting, as about 1/4″ of fat is great for basting as the lamb smokes.
  2. Prepare the smoker and heat to 275. Fill the pan half full. Include the 5-6 timber chunks to the coals and shut the lid. This will produce more smoke and make for a more flavorful lamb.
  3. Mix dry ingredients to make a rub, apply the rub, covering all of the lamb. Let sit for half an hour to work its way into the meat and adhere to the lamb better. This further helps create a skin called a “pellicle” that helps form the exterior crust.
  4. After the smoker has begun to smoke, put the shoulder on top grate with the fat side facing up and the bone to the bottom.
  5. Smoke for five or more hours, then begin assessing the internal temperature every half hour. The lamb is done when the meat has drawn back to reveal more of the bone and the the interior temperature
  6. When the lamb has relaxed, shred the meat, it is essentially like pulling the meat from a pork shoulder (in the event the meat is extremely hot, use “bear claws” to assist with the shredding). It should shred easily, but if it’s not overly tender, the lamb hasn’t grilled completely. If that is the case, cover and cook at 250F for yet another half an hour and check again.
  7. Once all of the meat has been pulled from the bones (breaking up any big chunks), mix-in a pan together with barbecue sauce and the apple juice. In the event the lamb is beginning to pile up and has cooled off, put it in a skillet and warmup on the grill or on the range.
  8. As one last addition, check my mild cole slaw recipie that will match well with the shredded lamb. The shredded lamb also creates an excellent meal on a toasted bun.