British BBQ Society Forums

Hi all, first time poster.

Has anyone done a smoked lamb shoulder before and had any success? I've got myself a horizontal drum bbq which I can run as an indirect smoker and want to give it a good test run before doing my first packer brisket next weekend. I need to check out how well the temperatures hold in the BBQ and how often I'll need to top up with coals etc. I love lamb so I don't mind running an experiment before it's brisket time!

You don't see lamb coming up that much as a recipe in the bbq smoking world and I'm curious if anyone has any experience and can let me know what's a good way to prep one and how long it might take for a 2kg piece?

Cheers.

Can't say I have but I reckon I'm going to have to have a go at lamb neck this weekend.

Will probably do it over some apple chips as I don't want to overdo the smoke, lamb is strong enough already.

I now prefer smoking lamb to roasting it!

Records say I did half a should @ 225F for 2 hours uncovered, 2 hours covered.

I usually rub with oil and Simon and Garfunkel rub (equal parsley sag rosemary and thyme) plus salt and pepper, only an hour before.

Was just coming here to post about pulled lamb and saw your thread.

Found a shoulder of lamb half price at the supermarket yesterday so bought it.

Got home and did a little research, and have prepared it for pulled lamb.

Dry rub overnight of garlic, lemon zest, sugar, salt, rosemary and toasted fennel seeds.

This morning I smeared on mustard.

Am working today so have pre programmed the smoker. Cooking at 115C until the lamb gets to 64C, then temp going up to 120 for the lamb to get to 90C, and then the temperature will drop to 75C for the joint to relax and hopefully it will be ready for when I get home at 5pm.

dancing james wrote:Was just coming here to post about pulled lamb and saw your thread.

Found a shoulder of lamb half price at the supermarket yesterday so bought it.

Got home and did a little research, and have prepared it for pulled lamb.

Dry rub overnight of garlic, lemon zest, sugar, salt, rosemary and toasted fennel seeds.

This morning I smeared on mustard.

Am working today so have pre programmed the smoker. Cooking at 115C until the lamb gets to 64C, then temp going up to 120 for the lamb to get to 90C, and then the temperature will drop to 75C for the joint to relax and hopefully it will be ready for when I get home at 5pm.

Sounds awesome. We'll require pics

The meat about 30 minutes before the end of cooking (i then wrapped it in foil)
https://lfgss.microco.sm/api/v1/files/2660a40432f5df40e1a4da272353e45f9caec912.jpeg

Red cabbage, apple, mint and beetroot slaw

https://lfgss.microco.sm/api/v1/files/12d0206046f66ccf947a53bd99ce4d16124aba4e.jpeg

Toasted brioche, pulled lamb and slaw

https://lfgss.microco.sm/api/v1/files/b6e5d3bbf977ee8f3c9ccfb916553cfd92d4bd13.jpeg

It tasted fantastic.

The exterior of the meat was caramalised and fragrant, the mustard gave it a bit of bite. Inside the flesh was deeply succulent with a rich lamb flavour, shredded it was a wonderful lottery as to what each mouthful would provide. The slaw had crunch and bitterness from the cabbage, sugar from the apple, aromatic menthol from the mint and and beetroot brought earthy tones, it was dressed with lemon juice, mayo and cider vinegar.

It ticked all the boxes!

Looks lovely....hungry now

Looks good - care to post a recipe for the slaw?

Thinly sliced 1/2 red cabbage
Grated 3 apples and 3 beetroot
Finely chopped mint
Made a dressing with about 50ml mayo, 15 ml vinegar, squeeze of lemon and 2 teaspoons of Dijon mustard

Quantities are approximate, it was guesswork.