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Smoked Lamb Shoulder Recipe

In this smoked lamb shoulder recipe we inject and season the lamb shoulder before slow smoking to pillowy soft perfection. Think pulled pork but better.
Prep Time10 minutes
Cook Time6 hours
Resting Time1 hour
Course: Barbecue, BBQ, Entree, Lamb, Main Course, Sandwich
Cuisine: American, American Fare, Barbecue, BBQ, Grilling, Jerk, Lamb, Lamb Shoulder, North American
Keyword: #Primo, American Lamb, Baloney Sandwich, Barbecue, Barbecue Sauce, BBQ, BBQ Rub, BBQ Sauce, BBQ Seasoning, Carolina Gold, Carolina Gold Barbecue Sauce, Carolina Gold BBQ Sauce, Foolproof, Hickory Smoked, Injected, Injection, Kamado, Kamado Grill, Lamb, Lamb Shoulder, Lamb Shoulder Recipe, Mustard Based Barbecue Sauce, Mustard Based BBQ Sauce, Mustard Sauce, Primo Grill, Primo Kamado Grill, Pulled Lamb, Pulled Lamb Sandwich, Pulled Pork, Shredded Lamb, Smoked Lamb, Smoked Lamb Recipe, Smoked Lamb Shoulder, Smoked Lamb Shoulder Recipe, Smoked Lamb Shoulder Recipes, Stall, The Stall
Servings: 8 People

Equipment

Ingredients

  • 1 Superior Farms American lamb shoulder Approximately 9 pounds
  • Premade injection Feel free to make your own injection
  • Your favorite BBQ seasoning Pork, beef or jerk will work (and rhyme)
  • ½ cup Worcestershire sauce
  • ½ cup Water
  • Your favorite BBQ sauce
  • Buns

Instructions

  • Inject the shoulder with the injection
  • Carve a criss cross pattern every inch or so along the meat side of the lamb shoulder
  • Place the lamb shoulder into a double layer of aluminum pans
  • Season with your favorite BBQ rub
  • Prepare the grill for two zone or indirect grilling with a target temperature inside the grill of 275F (+/-25F)
  • Place the shoulder in the grill/smoker and close the lid
  • While the shoulder smokes, combine the Worcestershire and water in a food safe spray bottle
  • After 90-120 minutes on the grill, and the rub sets, spray the shoulder every 30-45 minutes with the Worcestershire/water mixture
  • When the smoked lamb reaches 150F-170F wrap in foil and put back on the grill
  • Once the smoked lamb reaches 185F-195F remove from the foil and put back on the grill to firm up the bark - optional. You can also take it all the way to 203F-205F in the foil.
  • Once the lamb reaches 203F-205F remove from the heat and put it in a room temperature oven, microwave or empty cooler for at least an hour
  • Shred the smoked lamb and dust with your favorite BBQ seasoning and drizzle some of the juice from the pan or foil
  • Assemble some succulent pulled lamb sandwiches utilizing your favorite BBQ sauce and those buns

Video