Juicy and tender smoked lamb that melts in your mouth. Comparable to smoked brisket or smoked pork.
Cut
Lamb Shoulder Roast
Cook
Smoker
Serves
4 to 6
Prep time
20 Minutes
Cook time
1 hr or more
Level
Intermediate
Print recipe
Smoked Lamb Shoulder

Ingredients

  • 1 Atkins Ranch Lamb Shoulder (boneless tied with butcher twine or bone-in)
  • 1 Tbsp avocado oil or vegetable oil

Spritz:

  • 1/4 cup water
  • 1/4 cup apple cider vinegar
  • Splash of lemon juice to taste
  • Splash of apple juice for added sweetness (optional)

Dry rub:

  • 2 Tbsp kosher or sea salt
  • 2 Tbsp fresh ground black pepper
  • 1 Tbsp sweet smoked paprika
  • 1 Tbsp dried rosemary
  • 1 Tbsp dried thyme
  • 1/2 Tbsp garlic salt

Bark:

  • Hickory

Method

  1. Remove lamb from refrigerator and let rest, bringing to room temperature before cooking. For boneless lamb, tie together with butcher twine.
  2. Prepare smoker for indirect heat with a water drip pan. Preheat to 250° F.
  3. Combine ingredients for dry rub. Apply oil evenly to surface of shoulder and coat with dry rub.
  4. Cook for 2 hours, then begin spritzing every 60 minutes for remainder of cooking time to maintain moisture.
  5. Optional: Wrap lamb in foil or butcher paper when the internal temperature reaches 165° F and the bark looks good.
  6. Remove lamb from smoker when the internal temperature reaches 195° F to 200° F.
  7. Wrap lamb and let rest for at least 30 minutes before cutting.

Note: Cooking time will vary depending on size of shoulder, if the meat is boneless vs. bone-in, and individual smoker. Use internal temperature as the most accurate guide for completion of cook time. Estimated total cooking time is 5 to 8 hrs.

Hints & Tips

  • If you want a richer flavor, consider using a small amount of beef or lamb stock in your spritz.
  • Every smoker is different -you may need to spritz more or less often depending on moisture levels.
  • A digital probe thermometer can help remotely monitor the temperature to prevent overcooking.