https://www.youtube.com/watch?v=CdtkBPGu57Y
Want an easy how-to video to help you make the best smoked lamb shoulder on your grill or smoker? #thelambwasvegan. Also, Check out "3 Secrets to Making Toug

https://saltpepperskillet.com/smoked-lamb-shoulder/
Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and preheat to 250° F. While the smoker comes to temperature, make the rub by combining the pepper, paprika and rosemary. Drizzle a little neutral oil over the shoulder and sprinkle the rub on all sides.

https://smokedbyewe.com/smoked-lamb-shoulder-big-green-egg/
With the Big Green Egg preheated to a temperature of around 225°F (107°C), it's time to place the seasoned lamb shoulder on the grill. Make sure to position it on the side opposite the hot coals. Close the lid of the Egg and adjust the top and bottom vents to maintain a steady temperature. Tip: Use a wireless meat thermometer to monitor the

https://www.youtube.com/watch?v=2hhmMGlpoE0
Slow smoke lamb shoulder with cherry wood on the big green egg. Absolutely delicious, fork tender juicy barbecue. If you can find one it's a must do. Three h

https://www.simplymeatsmoking.com/recipes/smoked-lamb-shoulder-recipe/
Preheat your smoker to 225°F. Ensure that you have a water pan set in your smoker to ensure that your smoked lamb shoulder does not dry ou. Prepare the shoulder of the lamb by trimming any excess fat and membrane. Rinse thoroughly in cold running water. Pat dry with a towel of paper. In a medium sized mixing bowl combine salt, rosemary, thyme

https://thebbqbuddha.com/smoked-leg-of-lamb-on-the-big-green-egg/
Remove the plate setter and crank open the vents to get the BGE up to 600°. Place the Leg of Lamb back on the BGE (2 minutes per side) to get that nice crust and beautiful flavor. Take the Leg of Lamb off the BGE and let it rest for 10 minutes so the internal temp raises up to 140° before slicing and serving.

https://heygrillhey.com/smoked-lamb-shoulder/
Place the lamb shoulder on the smoker, close the lid, and cook until the lamb is around 165-170 degrees F internal temperature. (about 4-5 hours). While the lamb smokes, prepare your BBQ sauce. Combine all ingredients in a saucepan over low heat and whisk until combined.

https://grillinfools.com/smoked-lamb-shoulder-recipe/
While the shoulder smokes, combine the Worcestershire and water in a food safe spray bottle. After 90-120 minutes on the grill, and the rub sets, spray the shoulder every 30-45 minutes with the Worcestershire/water mixture. When the smoked lamb reaches 150F-170F wrap in foil and put back on the grill.

https://www.smokedbbqsource.com/smoked-lamb-shoulder-recipe/
Instructions. Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan. Combine rub ingredients together in a bowl and set aside. Coat lamb shoulder in olive oil. Sprinkle salt over lamb evenly. Apply herb rub to lamb making sure to cover it evenly.

https://www.lakesidesmokers.com/smoked-lamb-shoulder-recipe/
Smoke for around 4 hours in temperatures of around 250 to 300 degrees F. In the last hour, increase the temperature to around 300 - 325 degrees F to ensure that the fat melts away. Remove the lamb shoulder from your smoker when the internal temperature reaches 195 - 203 degrees F, and then wrap it in a foil.

https://rinrobyn.com/big-green-egg-staff-favorites-smoked-leg-of-lamb/
Apply a thin even coating of extra virgin olive oil on the lamb. Evenly distribute your spice rub all over the leg of lamb. You should do this no more than 30-45 minutes before placing it on the Big Green Egg. Time to fire up the Egg. Always use Big Green Egg 100% Natural Oak and Hickory Premium Lump Charcoal, and adding some smoking wood to

https://biggreenegg.com/recipes/slow-roasted-leg-of-lamb/
Instructions. Set the EGG for direct cooking at 300ºF/149ºC. Using a small paring knife, make 20 (1-inch) cuts evenly all over the lamb. Stuff each hole with a slice of garlic and a piece of rosemary. Brush the lamb with the olive oil and season with salt and pepper. Transfer the lamb to the V-Rack and set the V-Rack in the Drip Pan.

https://www.madbackyard.com/how-to-smoke-a-lamb-shoulder/
Place the wrapped lamb in a large aluminum pan and then unwrap the lamb from the foil, letting the juices inside the wrap to spill into the pan. Let the lamb shoulder rest fully intact for 30 minutes. Pull the lamb apart using bear claws or two forks, removing the bone and any excessively fatty pieces as you pull.

https://www.biggreenegg.co.uk/r/slow-cooked-lamb-shoulder
Once your EGG is up to temperature, place the shoulder directly onto the cast iron and cook until it reaches an internal temperature of 84˚C. This should take around 4-5 hours. Now, open up your EGG and turn over the lamb shoulder to caramelise. You can do this by turning the EGG up to 160°C, and waiting until the shoulder reaches a core

https://www.robbishfood.com/recipes/howto/2022/06/09/how-to-smoke-lamb-shoulder/
Set up the BBQ for indirect cooking at around 110C/225F and add a few (three or so) pieces of wood. Lamb has a strong, robust flavour so it can stand up to stronger smoking if thats what you prefer. Put the shoulder on the BBQ and smoke for three hours.

https://thewild.co.nz/recipes/smoked-lamb-shoulder-leg/
Smoke the lamb until the thickest part registers an internal temperature of 91°C for chopped lamb, or 99°C for pulled lamb. This will take around 9-10 hours. Once at temperature, remove from the smoker, wrap in foil and rest for 30-45 minutes before chopping or pulling the meat

https://www.vindulge.com/smoked-lamb-shoulder/
Place the lamb shoulder on the smoker and smoke for three hours. Insert an instant-read Bluetooth thermometer, like the Thermoworks Smoke Unit, to monitor the internal temperature. In this phase, the smoked lamb will start to turn red and develop a bark. After three hours, start to spray the shoulder with the spritz.

https://www.biggreenegg.eu/en/inspiration/recipes/leg-of-lamb-with-thyme-and-rosemary
Place the Disposable Drip Pan on the convEGGtor, place the grid in the EGG and place the leg of lamb on the grid. Close the lid of the EGG and insert the pen of the Dual Probe Remote Thermometer into the centre of the meat. Close the lid of the EGG and set the core temperature of the thermometer to 54°C. Leave the leg of lamb to cook until

https://recipes.co.nz/recipes/garlic-red-wine-and-rosemary-bbq-lamb-shoulder/
BBQ lamb shoulder. 1. Preheat BBQ to roughly 180°C. 2. Remove rosemary twigs from the stem and mix in a bowl with olive oil, garlic and wine. 3. Make some slight cuts across your lamb shoulder and then rub in some salt and pepper. 4. Place your lamb shoulder in the BBQ roughly 30cms away from the flame and baste both sides with your mixture

https://www.weber.com/NZ/en/recipes/red-meat/smoked-lamb-shoulder/weber-2091899.html
Tightly wrap the lamb in foil. Insert a Weber meat probe into the thickest part of the meat, avoiding touching the bone. Cook for a further 2 hours over indirect very low heat or until the internal temperature reaches 93°C. Leave the lamb to rest in the foil for at least 30 minutes before serving. Shred the lamb with two forks and serve.

https://www.vindulge.com/smoked-pulled-lamb-sliders/
Wrap Lamb: At 165 degrees place the lamb shoulder in a foil pan, with the rest of the spritz liquid and then cover tightly with foil. Place back into smoker until the internal temperature of the lamb reads 200 - 205 degrees F, or your meat thermometer goes into the lamb like soft butter.

https://thesmokehouse.co.nz/bradley-smoked-lamb-shoulder-bourbon-barbecue-sauce/
Place the lamb, fat side up, on one of the smoker shelves. Smoke the lamb until fall-off-the-bone tender and the internal temperature reaches 90C, 6 to 8 hours. (The cooking time will depend on the size of the shoulder.) Replenish the bisquettes as needed. Start basting the lamb with the sauce the last hour of cooking and baste every 20 minutes.

https://eggheadforum.com/discussion/472517/boneless-lamb-roast
Boneless Lamb Roast. DynaGreaseball Posts: 1,409. July 2008 edited November -1. . My friend is bringing over a 5 lb., de-boned and netted leg of lamb. He wants me to cook it on my medium. I've never done lamb before. He said he'd like to do it sorta like a boston butt. But, when I mentioned "low and slow" that's not what he meant.