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Smoked Lamb Shoulder

Cuisine

Beef & Lamb

Category

Smoke

Enjoy tender, smoked lamb shoulder layered with fresh herbs and a touch of honey-lemon glaze, all wrapped in a warm pita with crisp veggies and tzatziki—a perfect blend of bold, savory flavors.

Smoked Lamb Shoulder

Ingredients

  • 5 lb Lamb Shoulder
  • 2 tbsp Kosher Salt
  • 1 tsp Black Pepper
  • 6 Cloves Garlic
  • 1 tsp Ground Coriander
  • 1 tsp Ground Fennel Seed
  • 1 tsp Red Chili Flake
  • 3 tbsp Chopped Parsley
  • 1 tbsp Chopped Thyme
  • 1/2 tbsp Chopped Rosemary

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  • 1/2 tbsp Kosher Salt
  • 1/2 tbsp Black Pepper
  • 2 Cloves Garlic
  • 1/2 tbsp Ground Coriander
  • 1/2 tbsp Ground Fennel Seed
  • 1/2 tbsp Red Chili Flake
  • 2 tbsp Chopped Parsley
  • 1 tbsp Chopped Thyme
  • 1/2 tbsp Chopped Rosemary
  • 2 tbsp Honey
  • 1 Lemon Juiced

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  • 1 Pita
  • 3 tbsp Tzatsiki
  • 2 tbsp Cucumber diced
  • Pinch of finely shaved Red Onion
  • 3 Cherry Tomatoes sliced
  • Olive oil to dress the cucumber, red onion and tomato
  • 1 tbsp Feta Cheese
  • A few Mint leaves

Directions

  1. Prepare the Egg for indirect heat to 250°F  with the convEGGtor.

  2. Butterfly the lamb open and season with the rub mixture.
  3. Roll up and tie tightly.

  4. Smoke at 250°F using the ConvEGGtor to an internal temp of 110°F with a pan of water underneath.

  5. Brush on half of the glaze and continue to cook until 145°F internal temperature.

  6. Pull the meat of the smoker, brush with the remaining glaze and allow to rest to 155°F.

  7. Slice the meat and assemble sandwich, toasting the pita on the grill first.

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