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Shredded smoked lamb shoulder on a bun.
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Smoked Lamb Shoulder

Smoked lamb shoulder is reminiscent of juicy and tender pulled pork, but with the delicate flavor of lamb. Once you top that shredded shoulder with my homemade lemon butter BBQ sauce, you won't be able to stop eating!
Prep Time15 minutes
Cook Time8 hours
Resting Time1 hour
Total Time9 hours 15 minutes
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Smoked Lamb Shoulder
Servings: 8 people
Author: Susie Bulloch

Ingredients

  • 4 pound lamb shoulder
  • 2 Tablespoons Beef Rub or equal parts salt, pepper, and garlic powder

Lemon Butter BBQ Sauce

  • ½ cup lemon juice
  • ½ cup water
  • ¼ cup melted butter
  • 2 Tablespoons ketchup
  • 2 Tablespoons brown sugar
  • 1 Tablespoon whole grain mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon smoked paprika

Instructions

  • Preheat smoker to 250 degrees F with your favorite hardwood. I like a mild wood like alder, cherry, or maple for lamb.
  • Season your lamb shoulder on all sides with the Beef BBQ Rub or equal parts Kosher salt and coarse black pepper.
  • Place the lamb shoulder on the smoker, close the lid, and cook until the lamb is around 165-170 degrees F internal temperature. (about 4-5 hours).
  • While the lamb smokes, prepare your BBQ sauce. Combine all ingredients in a saucepan over low heat and whisk until combined. Don't bring the sauce to a boil, or you can cause your butter to separate. Transfer your sauce to a jar and set aside until ready to use. Refrigerate any leftover sauce for up to 2 weeks in a sealed jar.
  • Once your lamb shoulder reaches 165 degrees F internal temperature, wrap tightly in unwaxed butcher paper and return to the smoker. Continue cooking until the internal temperature of the lamb reads 200-204 degrees F and your thermometer probe slides easily into the lamb.
  • Remove your lamb shoulder from the smoker and allow to rest at room temperature for an hour, or in a warm oven or cooler if you need to rest for longer than an hour.
  • Shred the rested lamb shoulder and top with the lemon butter BBQ sauce. Tastes amazing on a toasted bun topped with creamy coleslaw!

Nutrition

Calories: 261kcal | Carbohydrates: 6g | Protein: 29g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 2530mg | Potassium: 459mg | Fiber: 1g | Sugar: 4g | Vitamin A: 397IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 3mg