Slow Roasted BBQ Lamb Shoulder
Smoked BBQ Lamb Shoulder is an absolute treat. The idea for this lamb shoulder recipe was inspired by our pork shoulder recipe. The technique is identical and the flavor is out of this world, especially when you start with a high-quality lamb. We’ll show you our tricks, the best cuts of lamb, and our favorite BBQ Lamb shoulder recipe!
Best BBQ Lamb
It’s common to hear folks dismiss the flavor of lamb. This is unfortunate, as it can be absolutely incredible when done right (and sourced from quality meat). This misconception often comes from the experience of eating overcooked lamb, or even mutton (meaning lamb that is over 1 year old, and thus not officially “lamb”). As the lamb grows into a sheep, the taste of the meat grows more strong and gamier, which may not be everyone’s favorite flavor.
We raise our own lambs for meat, so we are able to control the age and quality of our lamb. If you know you are eating true lamb, you’ll be surprised at how good it can taste. The other secret is in the seasoning and marinade. Whether you are making stew, lamb chops, grilled lamb, or bbq lamb, you have to make sure it’s seasoned, tenderized, and marinated well. Apple cider vinegar makes for an awesome tenderizer and marinade!
You can really take your marinade to the next level and use your lamb to make a wide variety of Mediterranean or Vietnamese recipes. You can also stick with the good old-fashioned BBQ lamb recipes, or make one of your own! If you do decide to marinate your lamb, make sure you aren’t letting it sit for more than 24 hours before you plan to cook it. You don’t have to leave it marinating overnight, either! 15-20 minutes can do the job as well.
Which Part of Lamb is Best?
For any type of meat, the best cut of meat is going to depend on your preference. Some people prefer the most tender cuts of meat available, and some people like to have to chew their meat more. We went with the shoulder for our bbq lamb recipe because we are mirroring it after our pork shoulder recipe, but there are so many other cuts!
When you’re cooking lamb, a lot of the same cooking methods apply the same as when cooking beef, pork, or chicken. They also offer a lot of the same cuts as pork or beef. Folks tend to go for the loin, leg, rump, breast, and rib cuts. Loin chop is typically the most readily available cut when you visit the supermarket and are usually the leanest and most tender. Sirloin chops are a big, hunky cut of meat and make for a cheap alternative to a beef steak!
For making shredded or roasted lamb or stew, you may want to choose the loin, shoulder, or top round. There are also some really great cuts for bbq lamb including crown roast, Denver Ribs, and cubes for bbq lamb kabobs. You can also make ground lamb for burgers or casserole. We chose to slow-cook our lamb shoulder in the smoker.
BBQ Lamb Shoulder Recipe
BBQ Lamb Shoulder Recipe
This slowly smoked BBQ lamb shoulder is spritzed with a savory mix of apple cider vinegar and juice, and then pulled for tender and flavorful lamb. This BBQ lamb can be served on its own, or over a plate of fresh veggies. This recipe is a great one for your next summer cookout!
Ingredients
- 5-pound lamb shoulder (We recommend boneless)
- 2 tablespoons extra virgin olive oil
- ¼ cup Rub of salt, pepper, and garlic
Instructions
- Prepare your smoker targeting 250 degrees Fahrenheit (F) using fruit wood, like apple or cherry. Alternatively oak or hickory are good options. We find mesquite a little too smoky for lamb.
- Start by removing the butcher twine. Lay the meat out flat on a sheet pan. Next, trim away any excess fat on both sides of the shoulder or cartilage using a good quality filet. Coat both sides of the lamb with olive oil and dry rub. Tie the meat back up again with more butcher twine tightly so it’s one uniform roast as you put it on your smoker.
- Place the lamb shoulder on the smoker and insert an instant-read Bluetooth thermometer, like the Thermoworks to monitor the internal temperature. Smoke for three hours. In this phase, the lamb will start to turn red and develop a bark.
- After the first three hours, start to spray the shoulder with the spritz. The spritz adds some moisture to the lamb and helps the smoke molecules to stick to the meat. Make sure to use a food-safe spray bottle for this.
- After spritzing for two to three hours (five to six hours total) the internal temperature of the shoulder should be at, or around, 165 – 170 degrees Fahrenheit. At this point, wrap the shoulder in butcher paper or aluminum foil and place it back into the smoker.
- Place the thermometer probes back into the shoulder and continue smoking until the internal temperature of the lamb reaches 200 – 205 degrees F. You know it’s done when somewhere in that range an instant-read thermometer can probe the meat with no resistance, much like the feeling of room temperature butter.
- Remove the roast and then let it rest for 30 minutes, then pull the meat.
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