Smoked Stuffed Lamb Shoulder
Lamb shoulder stuffed with spinach and pine nuts.
Jump to RecipeA stuffed lamb shoulder is impressive to behold and even better to eat. The spinach and pine nut filling stays moist and flavorful inside the rolled lamb, and every slice reveals that beautiful spiral. It's a real showstopper.
This is special occasion food - holiday dinners, important dinner parties, anniversary celebrations. The presentation is stunning and the flavors are sophisticated. It takes some effort but the payoff is worth it.
Match the Mediterranean flavors with appropriate sides - roasted potatoes with lemon, a Greek salad, hummus and warm bread. Keep things relatively simple so the impressive main course stays the star.
The spinach, feta, and pine nut filling is classic Greek, but you can vary it. Try sun-dried tomatoes and olives for Italian vibes. Artichoke hearts and Parmesan is another delicious option. Keep the filling flavorful but not overpowering.
Butterfly the shoulder evenly for the best roll. Don't overstuff or it will burst during cooking. Tie securely with kitchen twine at regular intervals. Let it rest well before slicing for clean presentation.
Ingredients
Instructions
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1
Butterfly lamb shoulder.
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2
Mix stuffing ingredients.
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3
Spread stuffing over lamb.
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4
Roll and tie with twine.
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5
Season exterior. Try Killer Hogs BBQ Rub for extra flavor.
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6
Smoke at 275°F for approximately 5 hours.
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7
Cook until internal temp reaches 195°F for pullable or 145°F for sliceable. Use an instant-read thermometer for accuracy.
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8
Rest before slicing.