Lamb shoulder low & slow — tender and smoky from the BBQ

Why lamb shoulder?

Lamb shoulder is ideally suited for low & slow BBQ. It contains a lot of connective tissue and intramuscular fat that slowly breaks down at a low temperature — the result is an incredibly tender, juicy, and flavorful piece of meat. A piece of 1.5–2 kg is ideal for 4–6 people.

Ingredients

• 1.5–2 kg lamb shoulder (bone-in for extra flavor)
• The Rub Kitchen dry rub of your choice
• Smoking wood: cherry or apple (mild and fruity pairs well with lamb)
• Meat thermometer
• Aluminum foil or butcher paper

Preparation

Pat the lamb shoulder dry with paper towels. Apply a generous amount of dry rub to all sides. Let it sit in the refrigerator for at least 2 hours — or overnight — for an optimal dry brine effect.

Step-by-step preparation

1. Set BBQ to 110–120°C

Set your BBQ to indirect heat. Add smoking wood. Cherry or apple wood works great with lamb due to its mild, fruity smoke flavor.

2. Smoking (4–5 hours)

Place the lamb shoulder on the grate and smoke uncovered until the core temperature reaches approximately 70°C. The bark develops during this phase.

3. Wrap and continue cooking

Wrap the shoulder tightly in butcher paper or foil and return to the BBQ. Continue cooking until the core temperature is 88–92°C.

4. Rest

Let the lamb shoulder rest for at least 30 minutes, wrapped in foil, preferably in a cooler. This redistributes the juices throughout the meat.

5. Serve

Shred the meat with two forks or serve in slices. Serve with flatbread, tzatziki, or a fresh herb salad.

Lamb shoulder core temperatures

• 70°C — cooked but firm
• 80°C — starting to become tender
• 88–92°C — perfect for pulling or slicing

Tips

• Choose bone-in lamb shoulder — this adds extra flavor during cooking
• Use mild smoking woods like apple or cherry — strong smoking woods like hickory can overpower lamb
• Combine with an herb-rich dry rub with rosemary, garlic, or cumin