Smoked Lamb Shoulder for Tender Pulled Lamb
Smoked lamb shoulder cooked low and slow until it pulls apart with a rich herb crust and deep smoke flavor. Pile it on rolls, wraps or tacos.
Servings 8 people
Calories 329kcal
Equipment
Ingredients
- 6-8 lb lamb shoulder bone in, see note 1
- 2 tbsp olive oil
- 1 cup chicken broth for the foil pan, beef broth or lamb stock also work
Lamb Herb Rub
- 2 tbsp Kosher salt
- 1 tbsp black pepper
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tbsp dried oregano
- 1 tbsp granulated garlic I find granulated herbs and spices help build a better bark, but powdered works fine if that’s what you have
- 1 tbsp granulated onion
Spritz
- ½ cup apple cider vinegar
- ½ cup water
To Serve
- BBQ Sauce
- Rolls, wraps or tacos
- Pickled red onions or jalapeños
Instructions
- Pat the lamb shoulder dry. Trim any thick hard fat or loose flaps, but keep an even fat cap. Score the fat in a 1 inch crosshatch pattern, cutting through the fat but not deep into the meat.
- Rub a light coat of olive oil all over the lamb. Cover the shoulder generously with the herb rub, making sure to get it into the scored fat and on all sides. Let it sit at room temperature while you fire up the smoker.
- Preheat your smoker to 250 to 275°F with your choice of smoking wood. Apple, cherry, oak or pecan are all good choices. Aim for clean, thin smoke before putting the lamb on.
- Place the lamb shoulder on the smoker, fat side up. Insert a temperature probe into the thickest part, avoiding the bone. Smoke for about 6 hours, spritzing lightly with the water and apple cider vinegar mixture every hour or when the surface looks dry. The bark should be dark and set and should not smear when touched. This usually happens when the internal temperature reaches about 165 to 170°F.
- Transfer the lamb to a foil pan and pour about 1 cup of chicken broth into the bottom. Cover the pan tightly with heavy duty foil. Return it to the smoker and raise the temperature to 300°F. Cook for about 3 hours, or until the lamb is probe tender in several spots, around 200 to 205°F internal.
- Lift the lamb out of the foil pan and wrap it tightly in foil. Place it in a warmed cooler and let it rest for at least 1 hour. You can hold it like this for up to 4 hours. Keep the pan juices separate so you can warm them later.
- Once rested, pull the lamb with gloved hands. Remove the bone, large fat pockets, and any gristly bits. Warm the pan juices and mix some back through the meat to taste.
- Serve the pulled lamb on rolls with BBQ sauce, load it into wraps, or use it for tacos. Fried leftovers in a hot skillet are incredible.
Notes
1. Choosing the Right Lamb Cut: Bone-in shoulder is my top choice because it stays juicier and cooks more evenly, plus the bone helps you tell when it is done. Boneless works fine, but it will cook faster, so start checking it earlier. You can sub a lamb leg if that is what you have, just keep in mind it is a leaner cut and will not be quite as tender as shoulder.
2. Estimating Cook Time: Lamb shoulders vary a lot in shape, fat, and bone size, so use the times as a guide only. Always cook to probe tender, not just a target temperature. Weather, smoker type, and how often you open the lid can all change the final cook time.
3. Updated in 2025: This recipe has changed a lot since the first version we published in 2018. The old method ran the whole cook unwrapped, which sometimes pushed the cook past 12 hours and gave you a stronger lamb flavor. After further testing, this updated method requires a slightly longer cooking time initially, but the results are far more consistent.
- Longer unwrapped phase. This helps the bark set properly and gives the fat time to render.
- Foil pan braise added. The old recipe stayed unwrapped the entire time. The pan braise keeps the lamb moist, balances the flavor, and makes the final texture way more reliable.
- Scored fat cap. Helps with rendering and lets the rub sit where it should.
- Longer rest. Resting it wrapped in a warm cooler gives a much better texture.
Nutrition
Calories: 329kcal | Carbohydrates: 3g | Protein: 43g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 137mg | Sodium: 1895mg | Potassium: 671mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
