BBQ Lamb Shoulder — Low & Slow Autumn Recipe

Why lamb shoulder on the BBQ?

Lamb shoulder is one of the most underrated cuts of meat for the BBQ. It's full of connective tissue and fat that slowly melts at low temperatures — the result is meat that's butter-soft, deeply flavorful, and pulls perfectly with a fork. Combine that with a warm, spicy rub and you have an impressive autumn dish.

What you'll need:

• 1 bone-in lamb shoulder (1.5–2.5 kg)
• The Rub Kitchen dry rub — choose warm spices like cumin, coriander, and paprika
• Olive oil
• Wood chips: cherry or apple wood for a mild, fruity smoke. Check out our wood chip guide for more tips.
• BBQ with lid or smoker
• Meat thermometer
• Butcher paper or aluminum foil

Preparation

Brush the lamb shoulder all over with a thin layer of olive oil. Then generously apply your rub to all sides and massage it well into the meat. Let the shoulder come to room temperature for at least 1 hour, or marinate overnight in the refrigerator for maximum flavor.

The preparation: low & slow

Set your BBQ to 120–130°C indirect heat. Place the lamb shoulder fat-side up on the grate and add wood chips. Close the lid and let the meat cook slowly.

Allow for 1 to 1.5 hours per kilogram. So, a 2 kg shoulder will take about 2.5 to 3 hours. Regularly check the temperature of your BBQ and add extra wood chips if necessary.

Core temperature

For pulled lamb — meat that easily pulls off the bone — aim for a core temperature of 88–93°C. If you want to slice the shoulder, 70–75°C is the ideal moment.

Resting

Remove the lamb shoulder from the BBQ and wrap it tightly in butcher paper or foil. Let it rest for at least 30 minutes — preferably an hour. The juices will redistribute, and the meat will become even more tender.

Serving

Pull the meat apart with two forks and serve on a large platter. Delicious with grilled parsnips or BBQ pumpkin, flatbread, yogurt sauce with mint, or a fresh coleslaw. An extra pinch of rub just before serving provides a nice finishing touch.

Tips from The Rub Kitchen

• Cherry wood gives a mild, slightly sweet smoke that pairs perfectly with lamb
• Add some fresh rosemary and garlic under the rub for extra depth
• Lamb shoulder is also excellent cooked in a Dutch oven on the BBQ for extra juiciness
• Leftovers are delicious the next day in a wrap or on a pizza

More low & slow recipes

Also check out: brisket on the BBQ and pork belly on the BBQ.

→ Shawarma rub or Memphis BBQ work great on lamb shoulder · Starter Pack · View all rubs