Recipes in the world of Flavilo

Smoked BBQ lamb shoulder served

Smoked BBQ Lamb Shoulder

Smoked BBQ lamb shoulder is a mouthwatering BBQ dish that combines the rich flavor of lamb with American smoking techniques. Slow smoking makes the meat tender and juicy, while the BBQ glaze adds a sweet and smoky aroma. Lamb is especially popular in Mediterranean and Middle Eastern cuisines, but it is also gaining increasing attention in the American BBQ world. The smoke from oak or cherry wood perfectly highlights the characteristic flavor of lamb, while honey and spices create a harmonious balance. This dish is a perfect choice for BBQ parties, festive dinners, or a special family gathering. If you want an authentic BBQ experience, serve it with grilled vegetables and a side of roasted potatoes!

Prep Time 30 min
Preparation 6 hr
Total 6 hr 30 min
890 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 2000 g Lamb Shoulder
⭕ 2 tbsp Coarse Sea Salt
⭕ 1 tbsp Freshly Ground Black Pepper
⭕ 1 tsp Garlic Powder
⭕ 2 tsp Smoked Paprika
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Brown Sugar
⭕ 2 tbsp Fresh Rosemary (chopped)
⭕ 1 tbsp Fresh Thyme (chopped)
⭕ 2 tbsp Olive Oil
⭕ 2 tbsp Worcestershire Sauce
⭕ 2 tbsp Apple Cider Vinegar
⭕ 2 tbsp Honey
⭕ 250 ml BBQ Sauce
⭕ 1000 g Smoking Wood (oak, hickory, or cherry)

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    Preparation Steps

    1

    Rinse the lamb shoulder and pat it dry. Trim away any excess membranes and fat.

    2

    In a bowl, combine the salt, pepper, garlic powder, smoked paprika, brown sugar, ground cumin, rosemary, and thyme. Thoroughly rub the mixture all over the lamb shoulder.

    3

    Refrigerate the lamb for at least 6 hours, or preferably overnight, to allow the flavors to meld.

    4

    Preheat your smoker or grill to 225-250°F (110-120°C) and prepare your smoking wood for the desired flavor.

    5

    Place the lamb shoulder on the smoker rack and smoke for 5-6 hours, or until the internal temperature reaches 165°F (75°C).

    6

    In a small bowl, whisk together the honey, BBQ sauce, Worcestershire sauce, and apple cider vinegar.

    7

    Once the lamb reaches 165°F (75°C), brush it with the glaze and continue to smoke for another hour, or until the internal temperature reaches 195°F (90°C).

    8

    Remove the lamb shoulder from the smoker and let it rest for at least 30 minutes, allowing the juices to redistribute.

    9

    Shred or slice the lamb and serve with grilled vegetables or roasted potatoes.