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://www.smokedbbqsource.com/smoked-lamb-shoulder-recipe/
Learn how to smoke lamb shoulder with a herb rub and serve it on pita bread or sandwiches. This recipe includes tips on temperature, time, wood, and rub for tender and juicy lamb.

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://www.madbackyard.com/how-to-smoke-a-lamb-shoulder/
Plug your electric smoker in and turn the temperature to anywhere between 225-275 deg F. While it comes up to temperature, add smoking wood chips, not pellets, to the smoking wood tray. Fill the water tray if there is one. Place your lamb shoulder on the rack and close the door.

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://bbqhero.com/recipe/smoked-lamb-shoulder/
Increase the smoker temperature to 300° and smoke until the internal temperature of the lamb reaches 200°F. Remove the lamb from the smoker and let it rest for an hour. Shred or pull the lamb and serve it warm on a pita with hummus or BBQ sauce. Enjoy your delicious smoked lamb shoulder!

https://www.vindulge.com/smoked-lamb-shoulder/
Learn how to smoke lamb shoulder for tender and flavorful pulled lamb. Follow the step-by-step instructions, tips, and sauces for a delicious summer cookout.

https://theonlinegrill.com/smoked-lamb-shoulder/
Learn how to smoke lamb shoulder over low heat and wood for a tender and flavorful barbecue meat. Follow the steps for seasoning, smoking, and wrapping the lamb shoulder to achieve the perfect texture and taste.

https://www.lakesidesmokers.com/smoked-lamb-shoulder-recipe/
Learn how to smoke a lamb shoulder in your backyard with a simple dry rub and a homemade coleslaw. Follow the easy steps, tips and ingredients to make this tender and juicy dish.

https://recipes.hastybake.com/recipe/smoked-lamb-shoulder-recipe/
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 the lamb and serve. We served with warmed pita bread and

https://jesspryles.com/how-to-smoke-lamb-shoulder/
Pre-heat a smoker or pellet grill to 275f. In a spray bottle, combine water and cider vinegar, and set aside. Prepare the lamb shoulder by coating well all over with olive oil. Add the seasoning, and ensure the whole shoulder is generously coated. This seasoning is the foundation to your bark. Place the lamb into the smoker and cook for 45 minutes.

https://www.barbequesgalore.com.au/smoked-lamb-shoulder-recipe.html
Pulled lamb that is tender and pulls apart effortlessly melts in the mouth, and is a crowd-pleaser during any low 'n' slow barbeque session. Australasian Barbecue Alliance and low 'n' slow barbeque fanatic Adam Roberts will show you a really quick and easy recipe for a whole lamb shoulder you can cook on your smoker. This recipe is perfect for any low 'N' slow barbeque enthusiast

https://alikhaneats.com/smoked-lebanese-lamb-shoulder/
1 tsp celery seed. 1 tsp dried rosemary. 1 tsp coriander. 1/2 tsp cinnamon. 1/4 tsp all spice. Mix all ingredients well and reserve in jar. I omitted a seasoning, Accent, which I haven't even thought of since the 1980s. Also I reached for an Italian herb blend in lieu of the thyme, oregano (1/4 tsp), and rosemary.

https://thehealthyfoodie.com/smoked-lamb-shoulder-roast/
Place your lamb roast on the unlit side of the grill and close the lid. Smoke the meat for about 6 hours, replacing the pouches with 2 fresh ones every 90 minutes or so. If necessary, crank up the heat under the new pouch until smoke starts to come out then bring the heat back down to low.

https://americanlamb.com/recipes/smoked-lamb-shoulder/
Directions. Preferably salt the lamb liberally the night before, or at least an hour prior to placing it in the smoker. Bring the shoulder to room temperature while you set up the smoker for indirect heat with a water drip pan in place and pre-heat to 250 degrees F. While the smoker comes to temperature, make the rub by combining the pepper

https://redmeatlover.com/recipe/how-to-smoke-lamb-shoulder/
Place the lamb shoulder, fat cap up, onto your smoker. Cook the lamb shoulder until it reaches an internal temperature of 195 to 205 degrees Fahrenheit, or until it is nice a "fall apart tender". Total cook time will depend on how hot you keep your smoker. Once the meat has met your preferred degree of doneness, pull it off the smoker and let

https://grillinfools.com/smoked-lamb-shoulder-recipe/
Learn how to smoke lamb shoulder like pulled pork with injecting, seasoning and spritzing. See step-by-step pictures and tips for three different rubs and a criss cross pattern on the fat cap.

https://www.weber.com/US/en/blog/grilling-inspiration/how-to-smoke-lamb-shoulder/weber-30355.html
1. Mix the ingredients for the rub together in a mixing bowl, set aside. 2. Clean the lamb shoulder of any excess fat. Don't be too aggressive with the trimming, about ¼" is good for basting as the lamb smokes. 3. Rub the seasonings onto the shoulder all over. Press the rub onto the meat.

https://bushcooking.com/recipes/smoked-lamb-shoulder/
Rub. Lay the lamb shoulder out and trim any excess fat or uneven parts. Give a gentle coat of mustard over the whole lamb shoulder. Sprinkle with the herb rub, then sprinkle with a lighter coat of the pork rub. Place the lamb shoulder on the smoker and smoke for 3 hours.

https://www.texasmonthly.com/bbq/recipe-smoked-lamb-shoulder/
Smoked Lamb Shoulder. The night before cooking, apply kosher salt liberally to all surfaces of the lamb shoulder. Use 1.5 percent of the weight of the meat to determine your salt amount if unsure

https://blog.thermoworks.com/beef/smoked-lamb-shoulder/
Preheat your smoker to 250°F (121°C) with your choice of wood. Use the Smoke and it's air probe to watch the temperature of the pit, with the high-temp alarm set for 275°F (135°C) and the low-temp alarm set for 225°F (107°C). Pat the lamb shoulder dry with some paper towels then rub it down with the oil. Salt the shoulder liberally.

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://www.weber.com/AU/en/recipes/red-meat/pulled-low-and-slow-smoked-lamb-shoulder/weber-199891.html
Prepare the smoker for indirect cooking over very low heat (110° to 130°C). Trim any excess fat from the lamb. In a small bowl combine the salt, pepper, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.

https://saltpepperskillet.com/lamb-skewers/
The Lamb shoulder is a flavorful and affordable cut that becomes tender when cooked properly. Marinade: Since the lamb shoulder is a tougher cut, a wet marinade with acid will help tenderize it. For this recipe, we're using lime juice combined with spices and aromatics like smoked paprika, thyme, oregano, garlic, and olive oil.

https://www.yelp.com/biz/yellow-the-cafe-washington-2
3 words: SMOKED LAMB SHOULDER. Delicious food made to order. I've yet to try the breakfast but their lunch pitas, mezzas and drinks are made to perfection. Drinks: tamarind iced tea and the sumac lemonade are so refreshing. smoked lamb shoulder pita is the best thing on the menu. The potato tots are delicious especially with the garlic dipping

https://www.msn.com/en-us/foodanddrink/recipes/slow-cooked-shredded-lamb-shoulder-recipe/ar-BB1k5XMV
Directions. Preheat oven to 170°C (150°C fan) mark 3. Mix herbs, lemon zest and juice, garlic, mustard, oil and plenty of seasoning. Make a dozen or so deep cuts all over the shoulder with the