Smoked Lamb Shoulder
Pulled lamb shoulder with Middle Eastern spices.
Jump to RecipeLamb shoulder is the pulled pork of the lamb world - a tough cut that becomes incredibly tender and flavorful with low and slow cooking. The Middle Eastern spices create an incredible aroma, and the pulled meat is perfect for everything from sandwiches to flatbread wraps.
This is perfect for feeding a crowd with something a little different. It works great for Mediterranean or Middle Eastern-themed parties. The pulled lamb is incredibly versatile and can be served many different ways.
Serve in warm pita or flatbread with yogurt sauce, pickled onions, and fresh herbs. It's also great over rice with a cucumber salad on the side. For a fusion twist, use it in tacos with chimichurri. The possibilities are endless.
The spice blend here is Middle Eastern-inspired, but you can adjust. More turmeric for color and earthiness. Add sumac for a lemony tang. Harissa mixed in after pulling adds wonderful heat. Let the spices complement rather than overwhelm the lamb.
Like pulled pork, this is all about taking it low and slow until probe tender. Wrap when the bark is set to push through the stall. Pull at about 203°F internal when the meat shreds easily. Rest before pulling and mix with any collected juices.
Ingredients
Instructions
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1
Mix spices together. Try Killer Hogs BBQ Rub for extra flavor. to/4jMW3Mx" target="_blank" rel="noopener noreferrer" class="product-link">Killer Hogs BBQ Rub.
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2
Rub all over lamb shoulder.
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3
Let marinate overnight.
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4
Smoke at 250°F for approximately 6-7 hours.
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5
Wrap at 165°F internal. Use a reliable instant-read thermometer for accurate readings.
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6
Pull when internal temp reaches 203°F and is probe tender. Use an instant-read thermometer for accuracy.
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7
Shred and serve with flatbread using meat shredding claws using meat shredding claws using meat shredding claws.