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+ servings
smoked lamb shoulder on Weber smokey mountain
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Smoked lamb shoulder recipe

With a Mediterranean twist, this succulent lamb is served on warmed pita bread with creamy hummus. 
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 4 hours
Resting Time 20 minutes
Total Time 4 hours 30 minutes
Servings 8
Calories 424kcal
Author Joe Clements

Ingredients

  • 8 lb lamb shoulder bone in
  • 2 tbsp olive oil

For the herb rub

  • 2 tbsp salt
  • 1 tbsp dried parsley
  • 2 tbsp dried sage
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tbsp dried bay leaf crushed
  • 1 tbsp black pepper finely ground
  • 1 tbsp sugar
  • cups hummus to serve

Instructions

  • Prepare smoker for indirect cooking at 250°F using a neutral wood like apple, cherry or pecan.
  • Combine rub ingredients together in a bowl and set aside.
  • Coat lamb shoulder in olive oil.
  • Sprinkle salt over lamb evenly.
  • Apply herb rub to lamb making sure to cover it evenly.
  • Place seasoned lamb shoulder fat side up on pre-heated smoker.
  • Smoke lamb shoulder for 4 hours between 250° - 300°F.
  • For the final hour increase heat to 300° - 325°F to make sure the fat renders.
  • Remove the lamb from the smoker when internal temperature reaches 195° - 203°F , warp in foil and leave to rest for 10-20 minutes
  • Slice / pull the lamb and serve with warmed pita bread and hummus.

Nutrition

Calories: 424kcal | Carbohydrates: 4g | Protein: 58g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 183mg | Sodium: 1944mg | Potassium: 871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 7mg