📝 About This Recipe
This recipe transforms the humble, tough lamb shoulder into a buttery, melt-in-your-mouth masterpiece through the magic of low and slow smoke. Infused with a robust rub of fresh rosemary, garlic, and cracked black pepper, the meat develops a deep, mahogany crust known as 'bark' while remaining incredibly succulent inside. It is a rustic, soul-warming centerpiece that celebrates the rich, gamey notes of lamb balanced by a bright, citrusy spritz and a hint of woodsmoke.
🥗 Ingredients
The Meat
- 5-6 pounds Bone-in Lamb Shoulder (well-marbled, fat cap trimmed to 1/4 inch)
The Dry Rub
- 2 tablespoons Kosher Salt
- 2 tablespoons Coarse Black Pepper (16-mesh preferred)
- 1 tablespoon Dried Rosemary (crushed)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 2 tablespoons Yellow Mustard (used as a binder)
The Spritz
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Apple Juice
- 1/4 cup Water
The Braid and Wrap
- 4 tablespoons Unsalted Butter (sliced into pats)
- 3-4 sprigs Fresh Rosemary
- 4 cloves Garlic (smashed)
👨🍳 Instructions
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1
Preheat your smoker to a steady 250°F (120°C). Use a mild fruitwood like cherry or apple, or a classic mix of oak and hickory for a bolder profile.
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2
Trim the lamb shoulder of any excess 'hard' fat or silver skin, leaving a thin layer of the fat cap to baste the meat as it cooks.
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3
Apply a thin, even layer of yellow mustard all over the lamb shoulder. This acts as a 'binder' and will not leave a mustard flavor after the long cook.
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4
In a small bowl, combine the salt, pepper, dried rosemary, garlic powder, onion powder, and smoked paprika. Generously coat the lamb on all sides with the rub, pressing it into the meat.
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5
Place the lamb shoulder in the smoker, fat side up. Insert a meat probe into the thickest part of the shoulder, avoiding the bone.
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6
Mix the apple cider vinegar, apple juice, and water in a spray bottle. After the first 2 hours of smoking, spritz the meat every 45-60 minutes to keep the surface moist and help develop the bark.
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7
Continue smoking until the internal temperature reaches approximately 165°F to 170°F. At this point, the bark should be dark and well-set.
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8
Prepare a large double layer of heavy-duty aluminum foil or pink butcher paper. Place the butter pats, smashed garlic, and fresh rosemary sprigs in the center.
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9
Place the lamb on top of the aromatics and wrap it tightly to seal in the juices. Return the wrapped lamb to the smoker.
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10
Cook until the internal temperature reaches 203°F (95°C). The probe should slide into the meat with almost no resistance, like a hot knife through butter.
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11
Remove the lamb from the smoker and let it rest, still wrapped, in an insulated cooler or a warm oven (turned off) for at least 60 to 90 minutes. This is critical for moisture retention.
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12
Unwrap the lamb, reserve any liquid (jus) from the foil, and gently pull the meat apart into large chunks or slices. Pour the reserved jus over the meat before serving.
💡 Chef's Tips
Always use a meat thermometer; every shoulder is different and internal temp is the only way to guarantee success. Don't rush the rest period; resting allows the muscle fibers to relax and reabsorb all those delicious juices. If you prefer a crispier bark, unwrap the lamb for the last 15 minutes of the cook to let the exterior firm up. Avoid using heavy mesquite wood, as it can easily overpower the delicate flavor of the lamb. If the lamb 'stalls' (stays at the same temperature for a long time), don't panic; it's just the moisture evaporating, and it will eventually rise.
🍽️ Serving Suggestions
Serve with a side of creamy polenta or garlic mashed potatoes to soak up the juices. A tangy Greek tzatziki sauce provides a refreshing contrast to the rich, smoky meat. Pair with a bold red wine like a Syrah or a Rioja to complement the rosemary and smoke. Serve alongside grilled asparagus or a bright cucumber and tomato salad. Warm pita bread and pickled red onions make for incredible smoked lamb tacos or wraps.