The cut of lamb I'm cooking is a shoulder with part of the rib. In a spray bottle, combine water and cider … The shoulder is smoked until it reaches an internal temperature of at least 195 degrees. Looking for more great lamb recipes? They cooked in about half the time. https://festival.si.edu/blog/bbq-recipe-smoked-spiced-lamb-shoulder-date-sauce Fire up smoker or grill to 250°F, adding chunks of smoking wood chunks when at temperature. At around the 6-hour mark, I decided to wrap the shoulder, looking for 2 things keeping the shoulder moist and limiting the smoke content. You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted. 2 Tablespoon olive oil. Slice or pull the lamb … Lamb shoulder is a beautiful cut of meat that really works well in the smoker. Ingredients. And if you share any of your pics on Instagram use the hashtag #vindulge. Cook the lamb shoulder for 6 to 7 hours, spritzing with … THE INGREDIENTS. Add the seasoning, and ensure the whole shoulder is generously coated. Combine Kosher Salt, Black Pepper, Rosemary, Garlic, and Lemon Zest in a small Bowl. 6 hours45 min 06:45. I also reckon it would go just as well on a tortilla, white bread or just with a green salad and potatoes. Get your free Smoking Times and Temperature chart: Before we can send you your free smoking chart, you need to confirm your email. This smoked lamb shoulder recipe can be used to created shredded lamb, or if cooked a bit less it works brilliantly for a sliced lamb shoulder. For the herb rub 2 Tbsp Salt 1 Tbsp Dried parsley 2 Tbsp Dried crushed sage 1 Tbsp Dried rosemary 1 Tbsp Dried thyme 1 Tbsp Dried oregano 1 Tbsp Dried basil 1 Tbsp Dried crushed bay leaf 1 Tbsp Ground black pepper … Slowly Smoked Lamb Shoulder; Smoked Pulled Lamb Sliders; Lamb Burgers; Smoked Lamb Meatballs; If you like this recipe we’d truly appreciate it if you would give this recipe a star review! Thinly slicing the meat is the key to these tender flavor packed sandwiches. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! If the process is taking too long, you can always employ the ol’ Texas crutch and wrap it in foil. We started off with the water pan half fill, and then removed it for the final hour of the cook to help the temperature get nice and high. At this point you could add an injection, but there’s really no need. After letting the lamb rest for 15-20 minutes, hold the lamb gently with one had while slicing in even, 1/4 to 1/2 inch thick, slices using a good serrated meat slicing knife. When the meat has reduced enough that more of the bone is showing and the internal temperature registers at between 145ºF and 170ºF in all of those three places, the lamb … Cook Time 30 mins. I happen to love the flavor and … Once the meat is on it’s just a matter of setting your done temps, and a high and low alarm to let you know if your smoker is getting too hot or cold. Get your free 6 Steps to Perfect Brisket checklist: Before we can send you your free brisket checklist, you need to confirm your email. To serve - shred/pull the meat and enjoy. When you probe the meat, make sure you stick the probe in several areas across the shoulder – ALL of them should have little to no resistance. Australian born and raised, she now lives in Texas. Brined and marinated with creamy buttermilk to tenderize and bring out the best of . 1/4 Teaspoon Cumin Seeds, whole. If you wanted something more traditional, I recommend the Black seasoning which has more classic flavors and also helps get a killer crust. At around the same time, I think one of the chunks of ironbark lit up and provided a ton of smoke – good for the veggies but may have been too much on the lamb. See full disclosure. You will likely lose 25-30% of the lamb shoulder’s pre-cooked weight during smoking, so that 5 lb shoulder will leave you with about 3.5 lbs of meat, (or 1/2 a lb per person if serving 7 people). Lamb Shoulder is slow smoked to perfection, and then tenderly pulled making incredible smoked pulled lamb sliders. Smoked Lamb Shoulder is slow-cooked to perfection in a smoker before being pulled creating moist and flavourful meat finished with a subtle BBQ mint sauce. 1 Tablespoon lemon juice. Print Ingredients. Tie tightly with kitchen twine. Lamb shoulder typically takes 5 – 5.5 hours to cook at smoker temperature 225 – 250 °F with meat done with its temperature showing 170 °F onto your thermometer. SmokedBBQSource is supported by its readers. Keep your inbox happy with regular articles, recipes and news. Cook until the internal temperature of the meat reaches 145°F on an instant read thermometer, about 2 to 3 hours. How to Carve a Smoked Leg of Lamb. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat. That’s why we need to aggressively season and brine chickens for smoking, and often why the smoke can overpower the delicate white meat. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. There's nothing quite like getting your hands into a slow cooked lamb shoulder and pulling it apart. Season lamb shoulder roast liberally with rub all over. There is a nice … I did make the chops on my charcoal grill set up for indirect smoking just to see how they would turn out. Place the lamb into the smoker and cook for 45 minutes. 3-4 tablespoons Hardcore Carnivore Camo seasoning, Take your steak next level with this Blue Cheese and Pecan Butter. **Note** This email might be in your 'Promotions' folder. You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted. This Australian grass-fed lamb shoulder is marinated for 2 days then smoked over oak wood creating this deep dark bark packed with flavor on the outside and moist fall off the bone goodness underneath. The lamb will have to cook or smoke for a minimum of 5 hours. Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. Ingredients. This seasoning is the foundation to your bark. For pulled lamb you want to aim for an internal temperature of between 195° – 203°F. Removing the bone will be as simple as pulling out the bone with your hands!! You can unsubscribe at any time. Luckily lamb is very forgiving, and even if the smoker gets up to 350°F there’s no need to worry. 2 Clove garlic. Once those briquettes are ashed over sprinkle them over your unlit coals and then add your smoke wood. So, why do you prepare one of these recipes if you have a smoker in your home? Make sure you click the button in that email so you can start receiving emails from us. Pre-heat a smoker or pellet grill to 275f. Ingredients. While heating the smoker, remove the lamb shoulder from the refrigerator and cover with a thin coating of yellow mustard. Liberally rub all sides of the … Allow the lamb to sit for around 10 to 20 minutes before serving. Typically, BBQ pit masters will choose a pork shoulder … You can also check out our recipe for pulled lamb wraps. We still want to be able to taste the beautiful lamb flavor so there’s no need to overpower it. The extra heat also helped crisp up the lamb skin and made the fat taste amazing. 5. For seasoning, I recommend Hardcore Carnivore camo, which was formulated especially for use with lamb and game meats. After approximately 35 minutes, I moved the lamb over to the hot side of the grill and seared them until they came to 145°F. It's great for a change. The only thing that can prevent you from enjoying smoked lamb shoulder from your backyard is a BBQ smoker. Lamb responds well to hotter temperatures, so you’re going to want to set your smoker up for cooking between 250° – 325°F. This herb crusted lamb shoulder is smoked and then pulled and goes amazing on Pita bread or in a sandwich. There isn’t much to do for the next 4 hours except keep an eye on your temperatures. Smoke your lamb shoulder at a temperature between 250 to 270 degrees Fahrenheit, making sure you are keeping a steady temperature and clean fire. Setup your smoker for cooking at at about 240°F with indirect heat. During that final period the juice from the lamb will drip directly on to the coals, creating a beautiful smokey aroma and taste. Lamb is an acqui… Cook Time: 3 hours. If your lamb is starting to get too dark you could definitely use the Texas Crutch (where you wrap the lamb in foil) after about 4-5 hours, but you definitely don’t need to wrap for this recipe. This minted pulled lamb shoulder combines American style smoking with English flavors to create an Australia style smoked lamb. Place lamb in smoker and smoke for 3 hours. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. As the son of a vegeterian, I grew up dreaming about meat. Smoked Lamb Shoulder Recipe Our smoked lamb shoulder recipe is This compound butter... Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas. INGREDIENTS: 6 lbs (2.75 kg) bone-in lamb shoulder 2 tablespoons (30 ml) olive oil 2 cups (480 ml) apple juice, for drip pan 4 cups (1 L) apple woodchips, soaked in water for 1 hour 2 cups (480 ml) dry apple woodchips . She's a live fire cook, author, meat specialist and Meat Science grad student. Once you’ve been smoking for an hour or so you can add a few more wood chunks, and that should be enough. It just takes a bit of preparation in advance for good results. February 27, 2018. We had some partially burnt apple wood chunks leftover, but most smoke woods should work fine. Check your email, and click "Confirm" and well send you a copy of the smoking chart. Download a free copy of our smoking times and temperatures chart. At that point, you should begin checking the internal temperature with your digital thermometer every 30 minutes in a minimum of 3 places. Ease of preparation rating: Medium. 1 lamb shoulder; 3–4 Tbsp garam masala powder (or substitute curry powder) 2 Tbsp neutral oil; Apple cider vinegar or other liquid for spritzing; Instructions. Once the smoker is setup (don’t worry if it’s not exactly up to temperature, it’s time to add the lamb. Pat dry and then rub all over with olive oil, salt, pepper and rosemary. 1 lamb shoulder This will tame the gamey flavor of the lamb … Timing was lucky, but it worked well. Typically the lamb is roasted but I thought I would give it a try smoking it. Smoked Lamb Shoulder is slow-cooked to perfection in a smoker before being pulled creating moist and flavourful meat finished with a subtle BBQ mint sauce. A whole smoked lamb shoulder weighing 5 lbs when raw will serve about 6-8 people. Based on the method from SmokedBBQSource. Learn more. Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan, Mix rub ingredients together in a mixing bowl and set aside, Apply herb rub to lamb making sure to cover it evenly, Place seasoned lamb shoulder fat side up on pre-heated smoker, Smoke lamb shoulder for 4 hours between 250° – 300°F, For the final hour increase heat to 300° – 325°F to make sure the fat renders, Remove the lamb from the smoker when internal temperature reaches 195° – 203°F , warp in foil and leave to rest for 10-20 minutes, Slice / pull lamb and serve with bread and your favorite sauce or dips. But if you can’t get your hands on that you can’t go wrong serving it on white bread with your favorite barbecue source. Vaughn suggests that the lamb shoulder be shredded and served on its own or placed in a pita with … You have successfully subscribed to our newsletter. Smoked Lamb Shank Casserole 2017-06-13. You are familiar with using a pork shoulder, which is usually slowly smoked … I took this photo while the smoker was still coming up to temp, and before I added the meat probe. Set up your smoker as per the manufacturer’s instructions and preheat to 225 – 250 F. Add your choice of wood chips per the specifications of the manufacturer. Easy to do, time will do all the work and make … Your lamb shoulder should generally come bone-in, and skin off, which is exactly how you want it. 2020-11-03T20:58:06-06:00 By Jeff Phillips | 3 Comments. Keep a track of the internal temperature, once you reach about 165F, wrap the shoulder with a double layer of foil, with some butter, crushed garlic and rosemary in the wrap. But if you take a tough and robust protein, like a brisket, the match is made in heaven. 2 Ounce dried ancho chiles, stemmed and seeded. In this video, we do some hot and fast smoked pulled lamb shoulder. This gives a lovely textural variation to the finished smoked pulled lamb meat, with salty pops of seasoned bark nestled amongst the moist and tender meat. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it. This only took about 4 hours cooking at around 300F and made for some amazing Yiros! Perfect for beginners or if you want to focus on the game instead of worrying about your temperatures. Start checking … Slice or pull the lamb and then serve with bread and your optional dips or sauces. The combination of BBQ sauce and vinegar mint sauce combine to create a mint-flavored vinegar sauce such as those found in the Carolinas. Before you apply the rub you will need to apply a binding agent. It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. I really enjoy trying new things and eating foods that are traditional but made in a bit of a different, unique way. Inject the meat with about ½ cup of apple cider vinegar. Australia Day comes just once a year and lamb, when smoked slowly to perfection and then tenderly pulled, is the ideal way to create delicious smoked pulled lamb sliders. Now here are some tips before smoking your first lamb shoulder. Beef. To smoke the lamb. You are going to love these smoked lamb shoulder chops this Easter for their amazing flavor.. unlike any lamb you've probably ever tasted. Preparing the Lamb. Follow me for the latest in meat musings. Add the lamb and smoke for 5 to 6 hours; check every hour and spray with the apple juice mixture to keep moist. There’s not much more to do with it from there, other than to trim any thick hard pieces of fat if there is any on your shoulder. If you smoker has a water pan, fill it with hot water. Because I was serving the lamb on small pita breads I diced my lamb quite small and mixed it up to make sure everyone got some pieces with the crisp skin and moist fatty bits. Place the whole shoulder into a cooler or warming box, and allow to rest at least 30 minutes. 1/3 cup kosher salt; 1/3 cup coarse ground pepper; 1/3 cup granulated garlic; For the spritz. Read More . You will find the process very similar to cooking/smoking a pork shoulder so similar methods apply. It’s more about helping the rub bind to the meat than adding a lot of flavor. https://www.americanlamb.com/recipes-2/the-best-smoked-leg-of-lamb Resting Time: 10 minutes. Essentially, once it’s in the smoker you pretty much leave it alone until its extremely tender. For some reason lamb doesn’t get anywhere near the same amount of love as brisket or ribs. Author: Jeff Phillips. Jess Pryles is a full fledged Hardcore Carnivore. Keep in mind it is smaller than a pork shoulder, and part of that pre-cooked weight includes the bone. For the resting stage, I recommend using butchers paper, which allows for airflow, again protecting that bark. When the smoke starts to billow out of the smoking chart meat, allowing the into! Beautifully compliments the meat without overpowering it pita bread with hummus warmed pita and. Of BBQ sauce and vinegar mint sauce combine to create an Australia style smoked lamb results! When it feels soft and ready to pull it is smaller than a pork,. On lamb as well smoked lamb shoulder between 195° – 203°F Vaughn ) smoked lamb shoulder salt. Smoker to 250°F, adding chunks of smoking wood chunks when at temperature chops ; brine. 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Gamey meat makes it perfect for beginners or if you take a tough and robust protein, like brisket... Part about smoking lamb shoulder chops shoulder by Daniel Vaughn from amateur to pitmaster more meek and mild meat...