SMOKED LAMB SHOULDER
MAJOR KEY: If you're not familiar with smokers, wood chips play a big role in flavoring what you're cooking. Experiment with different kinds to discover the flavor profiles you enjoy the best.
- 4 1/2 - 5 lb boneless lamb shoulder
- 3 tablespoons Tastic spice*
- 1 tablespoon whole mustard seeds
- 2 tablespoons sweet paprika
- 2 tablespoons brown sugar
- 2 tablespoons freshly chopped rosemary leaves
- 4 garlic cloves, crushed
- 4 tablespoons grained mustard
- Wood chips/chunks for smoking
1. Preheat smoker to 260 degrees.
2. Trim any excess fat from the lamb.
3. In a small bowl combine the Tastic spice, whole mustard seeds, paprika, brown sugar, rosemary leaves, and garlic. Using a basting brush, paint the lamb with mustard and then evenly cover with the spice mix.
4. When the smoker is ready, add wood chunks (I used pecan wood chunks) to the charcoal. Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. If you are short of time, after 5 hours, wrap the lamb tightly in foil and continue to cook until the internal temperature reaches 190F (approximately a further 2 hours).
5. Remove the lamb from the barbecue. Wrap in foil if you have not done so already, and leave to rest for at least 30 minutes before pulling the meat apart with two forks.
* Tastic Spice is available HERE
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