Smoked Lamb Shoulder

If you’re looking to impress at your next backyard gathering, this smoked lamb shoulder recipe is a must-try. Using the Masterbuilt 710 WiFi Digital Electric Smoker, we’re taking a full bone-in lamb shoulder and infusing it with rich, smoky flavor and a bold blend of spices. This set-it-and-forget-it smoker makes it easy to maintain consistent temperature while you get perfectly tender, pull-apart lamb every time.

Instructions

1. 01

   Start by scoring the fat cap on the lamb shoulder with diagonal cuts. This helps your seasoning penetrate deep into the meat and creates extra surface area for the fat to render during the cook.

2. 02

   Generously apply your favorite barbecue rub all over the lamb shoulder, making sure to work it into every cut and crevice.

3. 03

   Place the lamb in your electric smoker set to 225°F, and smoke for about 5 hours total or until the meat hits the stall. After the first 3 hours, lightly spritz the shoulder with apple cider or apple juice to help keep it moist and build up a flavorful bark.

4. 04

   Once the lamb reaches the stall (typically around 140°F internal temp, but it may vary), remove it from the smoker and wrap it tightly in aluminum foil. Return it to the smoker, increase the temperature to 275°F, and continue cooking until the internal temp reaches 205°F for that perfect pull-apart tenderness.

5. 05

   Rest the lamb for 1 hour, then slice or shred and serve with a side of your favorite herbed rice and a glass of wine. Finish with a sprinkle of thyme to taste for a fragrant, earthy touch.

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