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Low & Slow Smoked Lamb Shoulder

By April 21, 2017April 27th, 2023Lamb
Smoked lamb shoulder - sliced on wooden chopping board

This smoked lamb shoulder recipe can be used to created shredded lamb, or if cooked a bit less it works brilliantly for a sliced lamb shoulder. Lamb shoulder is a beautiful cut of meat that really works well in the smoker. Once cooked to perfection your lamb will pull up exposing the bone. Removing the bone will be as simple as pulling out the bone with your hands!!

At Cotton Tree Meats, we stock free range lamb sourced out of Tasmania, known around the world as having some of the best pastures and conditions for producing the finest and freshest lamb available on the market today. If you’re like us a love lamb, make sure you head over to check out our range of gourmet sausages; we’ve got several lamb options including:

  • Lamb, Mint and Haloumi
  • Lamb Pesto Parmesan and Walnut
  • Nutty Malay Satay Lamb
  • Lamb Merlot and Feta Greek Style
  • Lamb Jalapeno and Cheese

We’re also regularly adding products to our range, so be sure to check in-store for the latest.


Smoked Lamb Shoulder Ingredients

  • 1 Bone in Lamb Shoulder
  • Wyld smoke BBQ rub
  • Spritz bottle – 50:50 water: apple cider vinegar
  • Your favourite BBQ sauce
  • 60g Butter
  • Fresh rosemary and thyme
  • Alfoil
  • Peach, pecan or iron bark wood
  • Charcoal or briquettes

Cooking Method

  1. Mark around any exposed bones to ensure they pull up nice and clean during cooking, season with Wyld smoke rub giving a nice even coat, place back in fridge for at least 1 hour before smoking.
  2. Fire up your smoker aiming to set your temperature between 125°C – 140°C, add wood to create a nice even flow of smoke, also add some fresh sprigs of rosemary and thyme to add more flavour to your smoke.
  3. Smoke lamb shoulder fat side up for 3 hours spritzing every 45 minutes
  4. After 3 hours pull shoulder from the smoker and place butter cut into cubes on top with fresh rosemary, wrap your shoulder in alfoil (2 or 3 layers thick).
  5. Put back in smoker to cook for a further 3 – 5 hours until internal temp is 87° – 90°C for sliced lamb & 95° – 98°C for shredded lamb.
  6. Sliced Lamb – remove from foil & baste with BBQ sauce, place back in smoker for 30 minutes to set sauce. Remove and rest in foil for at least 45 minutes. Pull the bone out of the lamb, slice
  7. and enjoy.
  8. Shredded Lamb – pull from smoker and rest for at least 45 minutes, now remove from foil capturing the juice in the foil, pull out bone and shred lamb, now either use the lamb juices or a
  9. BBQ sauce to add more flavour the shredded lamb.

Tips for getting the perfect smoked lamb shoulder

  • The same recipe can be used for gas smokers and pallet smokers.
  • Adding a water pan to you smoker is important to help prevent any drying during the cooking process.
  • Low and slow is about visual & feel cooking just as important as timed cooking, be sure to take notice of feel and look so you can adjust if need be.