Smoked BBQ Lamb! Bet you never expected to see that here, got some real good ones for you to try.
Smoked Boned Lamb Shoulder
A perfect basic recipe for Lamb on any BBQ or Smoker.
Prep time 10 minutes
Cook time 4-5 hours
Boned lamb shoulder
6 cloves garlic, small cloves or sliced
Salt and pepper
- Score lamb with 1″ slits.
- Insert small or chops garlic cloves.
- Brush with olive oil.
- Insert rosemary sprigs and season well with salt and pepper.
- Preheat BBQ to 230° F. Add wood plates for whichever flavor you wish
- When your BBQ reaches 225°F, add meat.
- Cook until internal temperature of lamb is 160°F (medium) or to your liking
- Preheat smoker to 230ºF. Use Charcoal or gas BBQ. Pat lamb dry. Score the lamb 1″ deep and insert garlic into each slit.
- Add a light coat of olive oil.
- Insert rosemary sprigs infrequently into slits.
- Sprinkle the lamb generously with salt and pepper.
- Place in smoker preheated to 230ºF on centre rack, close smoker. Add wood chunks or mini planks for that smoked flavor, we recommend adding orange, apple or cherry wood chunks or mini-planks.
- Let smoke for 4-5 hours or until internal temperature is 158ºF (medium).
- Remove and let rest 30 minutes.
- Slice across the grain to serve.
Note: While resting, your meat should be covered loosely in foil – don’t smother the meat. The internal temperature of the meat will continue to rise by 5 – 10 degrees, so allow for this when judging when to remove the lamb from the Ned.
Easy Smoked Lamb Shoulder
- 1 lamb shoulder
- 3 tablespoons brown sugar
- 1/4 cup beer
- 1/4 cup mint sauce
Preparation: 15min › Cook : 6 hours › Ready in: 6.25 hours
- Heat the smoker to 255°F. Add a chunk or two of southern hickory and maybe some blackjack to create a steady stream of smoke.
- Place the lamb shoulder on the smoker and smoke for 3 hours.
- Wrap the shoulder in the foil with the brown sugar and beer. Return to the smoker and cook for a further 3 hours. When cooked the meat will be pulling back exposing the bone and separate if rubbed between your fingers.
- When cooked let rest in the foil for 30 to 60 minutes.
- To Serve: Pull the lamb apart gently with two forks to create small strips of meat. Stir the mint sauce through then serve immediately while still hot. If the lamb looks a little dry add some of the liquid from the foil to moisten.
The smoking time may vary based on the size of the lamb shoulder, this is based on the standard supermarket sized lamb shoulders available.
Honey Mustard Lamb Rack
For a candy lamb treat you can’t go past the honey mustard lamb rack. The flavour combinations give it that sweet savory and gamey flavor that leaves you wanting more. This recipe is for one rack, but it is suggested doubling up because you will want to keep eating these.
Prep time 20 minutes
Cook time About an hour
Pure Rack of Lamb
Preferably Wholegrain Mustard but any mustard will do
- Mix all paste ingredients in a bowl
- Smear paste over rack of lamb
- Preheat grill to 480°F
- Sear for 4 minutes each side, adjust temp down to 320°F, use heat deflector or place meat away from flame and indirectly cook until medium rare
- Rest for juices to release
- Slice into lollipops
- Place all paste ingredients into a bowl and mix until a nice paste
- Lightly brush olive oil over the lamb rack
- Using a brush, smear the paste over the lamb rack
- For best results, leave lamb rack in the fridge overnight to let the flavors set in.
- Light up your grill and allow it reach 480°F and sear for 4 minutes on each side
- Remove your lamb rack from the grill and dial your temperature down to 320°F Place in your heat deflector or move meat away from the flame
- When your temp gets to 320°F, place in your lamb rack and indirect cook until medium rare (Internal temperature 145ºF)
- Slice into lollipops and serve
Smoked Herbal Lamb Shoulder Recipe
- 4-8lb Lamb shoulder
- 2 Tb Olive oil
For the herbal rub:
- 2 Tb salt
- 1 Tb dried parsley
- 2 Tb died crushed sage
- 1 Tb died rosemary
- 1 Tb dried thyme
- 1 Tb dried oregano
- 1 Tb dried basil
- 1 Tb dried crushed bay leaf
- 1 Tb ground black pepper
- 1 Tb sugar
- Prepare grill for indirect cooking at 250°F using a neutral wood like orange or any citrus, wild cherry, black jack oak or southern pecan (or a combination) aside Nothing too strong like mesquite or hickory.
- Mix rub ingredients together in a mixing bowl and set
- Coat lamb shoulder in olive oil
- Sprinkle salt over lamb evenly
- 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 (I prefer nearer the 250°)
- 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