Smoked Stuffed Lamb Shoulder
Lamb shoulder stuffed with spinach and pine nuts.
Jump to RecipeA stuffed lamb shoulder is impressive to behold and even better to eat. The spinach and pine nut filling stays moist and flavorful inside the rolled lamb, and every slice reveals that beautiful spiral. It's a real showstopper.
This is special occasion food - holiday dinners, important dinner parties, anniversary celebrations. The presentation is stunning and the flavors are sophisticated. It takes some effort but the payoff is worth it.
Match the Mediterranean flavors with appropriate sides - roasted potatoes with lemon, a Greek salad, hummus and warm bread. Keep things relatively simple so the impressive main course stays the star.
The spinach, feta, and pine nut filling is classic Greek, but you can vary it. Try sun-dried tomatoes and olives for Italian vibes. Artichoke hearts and Parmesan is another delicious option. Keep the filling flavorful but not overpowering.
Butterfly the shoulder evenly for the best roll. Don't overstuff or it will burst during cooking. Tie securely with kitchen twine at regular intervals. Let it rest well before slicing for clean presentation.
Ingredients
Instructions
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1
Butterfly the boneless lamb shoulder by slicing it open so it lays flat in an even layer.
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2
Spread the spinach, toasted pine nuts, crumbled feta, and minced garlic evenly over the cut surface, leaving a 1-inch border.
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3
Roll the shoulder up tightly and tie securely with butcher's twine at 1-inch intervals.
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4
Season the outside generously with salt, pepper, and fresh herbs. For a bolder crust, use Killer Hogs BBQ Rub.
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5
Set your smoker to 275°F with Bear Mountain Apple Pellets for a mild, clean smoke.
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6
Smoke for about 5 hours. If you want to pull the meat, cook to 195°F internal. For sliceable lamb, remove at 145°F. Check with an instant-read thermometer.
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7
Rest for 20 minutes before removing the twine and slicing. The spinach and feta spiral inside makes a beautiful presentation.