Smoked Lamb Shoulder
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Smoked lamb shoulder with a sumac-based spice rub, inspired by KG BBQ.
05:30:00 total
Serves 6
hard
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Ingredients
- lamb shoulder - watch the video to see (ask butcher to trim and remove shank for aerodynamics)
- sumac - 25% of the spice mix
- cinnamon - 1 teaspoon
- ground cumin - 1 teaspoon
- fresh ground black pepper - watch the video to see
- salt - watch the video to see
- olive oil - watch the video to see (for binder)
Instructions
- Prepare the Spice Rub: Mix sumac, cinnamon, ground cumin, black pepper, and salt.
- Apply the Rub: Use olive oil as a binder and apply the spice rub on both sides of the lamb shoulder.
- Smoke the Lamb: Smoke at 120°C for the first 4 hours, then increase to 150°C for the last hour to help render the fat.
- Check for Doneness: Look for an internal temperature of about 94-95°C and ensure there's little resistance when probing.
- Rest the Lamb: Rest for at least half an hour, longer if possible.
- Serve: Serve with a simple tahini dressing, flatbreads, and a chunky salad of tomatoes, cucumbers, and red onions.
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