Smoked Lamb Shoulder

This Smoked Lamb Shoulder recipe is an ideal choice for anyone looking to enjoy bold flavors and tender, juicy meat prepared on the Big Green Egg. Using the indirect cooking technique, this recipe leverages the power of smoke and a carefully balanced rub to bring out the lamb’s rich taste. The addition of a sweet and zesty glaze adds depth, while the final sandwich assembly—with pita bread, tzatziki, and fresh vegetables—makes for an unforgettable meal.

Key Tips for Smoking Lamb Shoulder on the Big Green Egg

To achieve the best results, set up your Big Green Egg with the ConvEGGtor for indirect heat, allowing the lamb shoulder to cook low and slow at 250°F. The ConvEGGtor helps create a steady temperature ideal for smoking while keeping the lamb moist with a pan of water underneath.

Apply a robust rub featuring kosher salt, garlic, coriander, fennel seed, and fresh herbs like thyme, parsley, and rosemary. The slow smoking process allows these flavors to infuse into the meat deeply. When the lamb reaches an internal temperature of 110°F, brush on the honey-lemon glaze to create a caramelized outer layer, then continue smoking until it reaches the perfect internal temperature of 145°F.

Make It a Sandwich with Mediterranean-Inspired Toppings

This smoked lamb shoulder transforms into a delicious sandwich with pita, tzatziki, fresh cucumbers, red onion, and mint. For a crispy, warm pita, toast it on the grill right before assembling. A sprinkle of feta cheese and a light drizzle of olive oil over the veggies completes this dish, delivering a balance of smoky, savory, and refreshing flavors.

Smoked Lamb Shoulder

Name: Smoked Lamb Shoulder
Cuisine: Beef &amp; Lamb
Ingredients: 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; 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; 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; ConvEGGtor; Stainless Steel Silicone Basting Brush

Rated 5.0 stars by 1 users

Cuisine

Beef & Lamb

Impress the tailgate crew with this oh so simple, and delicious, Smoked Lamb Shoulder. Glazed to perfection and served on pita, you might get stuck with hosting duties the rest of the season

Author:

Corey Seigel

Ingredients

Rub

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

Glaze

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

Sandwich

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

Equipment

ConvEGGtor
Stainless Steel Silicone Basting Brush

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Directions

Butterfly the lamb open and season with the rub mixture.
Roll up and tie tightly.
Smoke at 250°F using the ConvEGGtor to an internal temp of 110°F with a pan of water underneath.
Brush on half of the glaze and continue to cook until 145°F internal temperature.
Pull the meat of the smoker, brush with the remaining glaze and allow to rest to 155°F.
Slice the meat and assemble sandwich, toasting the pita on the grill first.