Lamb on the BBQ — Pulled Lamb, Lamb Shoulder & more

Lamb is the most underrated meat on the BBQ. The distinct, rich flavour of lamb pairs beautifully with warm, spicy rubs — think cumin, coriander, fennel, and allspice. The result is a BBQ experience you won't soon forget. On this page, you'll find everything: which rub to choose, recipes, and technical tips.

Which dry rub goes well with lamb?

Lamb has a powerful flavour that calls for rubs with depth and warmth. Light or sweet rubs disappear — spicy and aromatic rubs enhance the flavour of the meat:

  • Shawarma BBQ Rub — cumin, coriander, cinnamon, allspice. The classic combination with lamb. Middle Eastern, warm, and aromatic. Works fantastic on lamb shoulder, pulled lamb, and lamb chops.
  • Toscana Fire — roasted fennel seeds, smoked paprika, cayenne. Italian-inspired and surprisingly good on lamb. Fennel and lamb are a classic Mediterranean combination.
  • Jamaican Jerk — allspice, scotch bonnet, thyme. For those who want something more adventurous. Gives lamb a Caribbean kick that works surprisingly well on lamb chops and rack.

→ View the complete overview: Which BBQ rub goes with which meat?

🔥 Ready to start? Freshly mixed after your order — not off the shelf.

→ 3-Evening Pack — 3 rubs of your choice   → View all rubs

Recipes: lamb on the BBQ

🐑 Pulled Lamb & Lamb Shoulder

Pulled lamb is lamb at its best — a lamb shoulder cooked low & slow until the meat falls apart easily. Richer in flavour than pulled pork, with a depth you only get from lamb. The Shawarma rub is the absolute winner here.

🔥 Rack of Lamb

Rack of lamb is the most impressive piece of lamb on the BBQ. Cooked quickly over high heat, always pink in the middle. Pairs beautifully with the spices from the Shawarma or Toscana Fire rub.

⚡ Lamb Chops

Lamb chops are the fastest option — on the table in 10 minutes. Directly over high heat, pink in the middle, with a crispy exterior. Perfect if you want something special on the table quickly.

→ View all BBQ recipes

Technical tips for lamb on the BBQ

Core temperatures for lamb

  • Pulled lamb (lamb shoulder): 90–95°C internal — done when the meat pulls apart easily
  • Lamb chops / rack of lamb (pink): 57–60°C internal
  • Lamb chops / rack of lamb (medium): 63–66°C internal
  • Lamb shoulder (sliced, not pulled): 70–75°C internal for juicy meat

→ Lamb Core Temperature — complete guide per cut
→ How to measure core temperature? Practical guide
→ Complete guide: BBQ temperatures & cooking times

The BBQ Stall for pulled lamb

Just like with pulled pork and brisket, you'll encounter the stall with pulled lamb — a phase where the core temperature remains stagnant for hours. A normal phenomenon, don't panic.

→ What is the BBQ Stall? Cause, duration, and solution

The perfect bark on lamb

Lamb forms a beautiful bark due to its higher fat content. The spices in the Shawarma or Toscana Fire rub caramelize on the fat, creating a deep, aromatic crust.

→ The Bark and the Smoke Ring: what is it and how does it form?

After the BBQ: processing leftover lamb

Pulled lamb is delicious the next day in a wrap with hummus, grilled vegetables, and a dash of yogurt sauce. Leftovers can be stored in the refrigerator for up to 3 days.

→ After the BBQ: processing leftovers, storing rub & cleaning the BBQ

Which rub do you want to try?

Ready to try lamb on the BBQ? Our packs are the perfect way to discover which flavor suits you best:

  • 3-Evening Pack — 3 bags of 50g of your choice. For example, combine Shawarma, Toscana Fire, and Jamaican Jerk.
  • Starter Pack — 3 bags of 100g of your choice. For those who make lamb more often.
  • All-in Pack — all 6 flavors at once. For the true BBQ enthusiast.

→ Still not sure which rub suits your meat? Use the selection guide.