Whole Smoked Bone-In Lamb Shoulder
Lamb is really one of the most overlooked meats when it comes to smoking. A whole bone in lamb shoulder is my favorite cut to smoke. They turn out tender and rich in flavor; barely having to chew the butter-like meat. The shoulders typically weigh anywhere between 4-6lbs and can be found at most grocery store meat departments that cut their own lamb.
Equipment
- Electric Smoker
- oak wood chips
- Spice grinder
- tinfoil
Ingredients
- 5 lb bone-in lamb shoulder roast
- 2 tbsp olive oil
- 2 tbsp fennel seeds
- 1 tbsp white peppercorns
- 1 tbsp onion powder
- 1 tbsp sea salt
Smoked Lamb Shoulder Gyros
- pita
- 1 tbsp butter
- tzatziki sauce
- tomato thinly sliced
- Persian cucumber thinly sliced
- smoked lamb shoulder shredded
Instructions
- Grind the whole spices in a spice grinder, then mix together with the rest of the spices.
- Rub the lamb shoulder with the olive oil, then the spice rub on all sides. Marinate on a rack in the refrigerator for 2 days. Allow to sit at room temperature for 2 hours before smoking.
- Preheat your electric smoker to 250°. Once to temp, add in the oak wood chips and place the lamb shoulder on the center rack. Smoke for 8 hours; replacing the wood chips every 60-90 minutes.
- Wrap the lamb shoulder in tinfoil and allow to rest for 30 minutes before serving.
Smoked Lamb Shoulder Gyro
- Melt butter in a skillet over medium heat. Toast the pita for 2-3 minutes a side. Remove from the pan. Spread on a layer of tzatziki; followed by shredded lamb shoulder, tomato, and cucumber.
