Perfectly Smoked Lamb Shoulder
Make Deliciously Tender and Smokey Pulled Lamb With This Crowd Pleaser Smoked Lamb Shoulder Recipe
For this cook, we use the new
Green Mountain Grills Peak Prime 2.0!
The GMG Peak 2.0 does it with ease producing bigger and bolder flavours than ever before with its complete redesigned cooking chamber holding smoke longer helping produce even bigger flavours. Holding temperatures, perfect smoke, and Wi-Fi make this all to easy to produce cracking BBQ!
Cook Time - Average 8 hours
Ingredients:
- Lamb shoulder - bone in
- The Four Saucemen The White Rub
- Bearded Butchers Hollywood
- Heavenly Hell Lamb Almighty
- Chicken stock
- Butter
- GMG Fruitwood Pellets
- Camp Chef Charcoal Cherry Pellets
Method:
Step 1.
Preheat smoker to 225-250f/107-121C
Step 2.
Lightly score the lamb
Step 3.
Liberally apply your favourite lamb rubs - we have used a few drops of canola oil and rubbed the lamb over and then layered this with The Four Saucemen The White Rub and Bearded Butchers Hollywood, you can also use mustard for a binder.
Step 4.
Smoke for 3-4 hours and until desired colour & bark is set Wrap or Boat TO COLOR not to the stall - We are smoking this lamb shoulder on the Green Mountain Grills Ledge using a 50/50 blend of GMG Fruitwood pellets and Camp Chef Charwood Charcoal Cherry pellets.
Step 5.
Place the lamb in a foil tray with stock & butter, cover the tray with foil or wrap with butter. We have boated this shoulder in chicken stock and butter. (red wine, herbs, beef stock and butter are all great options to boat with)
Step 6.
Return to smoker and cook for 3-4 hours checking for doneness from 200f/90c – can be ready anywhere from 200f/90c – 215f/105c - GET TO KNOW YOUR MEAT BY FEEL and don’t cook to temperatures! its ready when it probes like soft butter with zero resistance and not before.
Step 7.
Remove from smoker and unwrap slightly to burp (remove steam) for 10-15 minuets or until the internal temperature drops to 80c/175f before re wrapping and resting otherwise you will overcook your meat whilst its resting. Wrap in foil or peach paper, fold in a towel and place in an esky with the lid on to rest for minimum 1 hour – the longer the better.
Step 8.
While the lamb is resting, bring the cooking stock to the boil and reduce to a gentle simmer in a saucepot until the desired consistency and falvour. NOTE: When reducing stocks the salt will intensify so keep tasting whilst its reducing until desired taste and consistency is reached. This jus will make a fantastic addition to sauce you lamb with. We have also added some Heavenly Hell Lamb Almighty Lamb Glaze to the reduced jus for even more flavour.
Step 9.
Remove the lamb from resting and remove the bones, place into a tray and shred with either 2 forks or meat shredders until you have nice fine strands of juicy lamb. Add sauce as required for your desired consistency and flavour.
