Smoked Lamb Shoulder
Pulled lamb shoulder with Middle Eastern spices.
Jump to RecipeLamb shoulder is the pulled pork of the lamb world - a tough cut that becomes incredibly tender and flavorful with low and slow cooking. The Middle Eastern spices create an incredible aroma, and the pulled meat is perfect for everything from sandwiches to flatbread wraps.
This is perfect for feeding a crowd with something a little different. It works great for Mediterranean or Middle Eastern-themed parties. The pulled lamb is incredibly versatile and can be served many different ways.
Serve in warm pita or flatbread with yogurt sauce, pickled onions, and fresh herbs. It's also great over rice with a cucumber salad on the side. For a fusion twist, use it in tacos with chimichurri. The possibilities are endless.
The spice blend here is Middle Eastern-inspired, but you can adjust. More turmeric for color and earthiness. Add sumac for a lemony tang. Harissa mixed in after pulling adds wonderful heat. Let the spices complement rather than overwhelm the lamb.
Like pulled pork, this is all about taking it low and slow until probe tender. Wrap when the bark is set to push through the stall. Pull at about 203°F internal when the meat shreds easily. Rest before pulling and mix with any collected juices.
Ingredients
Instructions
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1
Combine cumin, coriander, turmeric, paprika, and salt to make a Middle Eastern-inspired rub. Apply it all over the lamb shoulder, pressing into the surface. Alternatively, use Dizzy Pig All-Purpose Rub for convenience.
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2
Stud the shoulder with garlic cloves by making small slits and pushing them in. Wrap tightly and marinate overnight in the fridge.
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3
Set your smoker to 250°F with cherry wood chunks for a subtle, complementary smoke.
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4
Place the lamb shoulder on the smoker and cook low and slow for about 6-7 hours.
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5
When the internal temperature reaches 165°F, wrap the shoulder in pink butcher paper and return to the smoker.
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6
Continue cooking until the internal temperature hits 203°F and the meat is completely probe-tender. Verify with an instant-read thermometer.
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7
Rest for at least 30 minutes. Shred the lamb using meat shredding claws and serve on warm flatbread with yogurt sauce, pickled onions, and fresh herbs.