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–+ servings
a lamb shoulder smoking on a smoker

Smoked Lamb Shoulder with Turkish Spice Rub

Mads Martigan
This smoked lamb shoulder is rubbed with a delicious Turkish spice blend before it's smoked low and slow until fall apart tender and pulled for sandwiches, gyros, or any other accompaniment.
Whether you are using a pellet grill like a Traeger, Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, we've got you covered. 
5 from 2 votes
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Prep Time 30 minutes
Cook Time 6 hours
Resting Time 30 minutes
Total Time 7 hours
Course Main Course
Cuisine American, Australian, Middle Eastern, Turkish
Servings 8 people
Calories 450 kcal

Equipment

  • Smoker -or- a Grill with a Smoker Box or Pellet Tube
  • Smoking Wood chips, chunks, or pellets
  • Boning Knife
  • Temperature Probe or Instant Read Meat Thermometer

Ingredients
  

  • 1 5 lb Bone-In Lamb Shoulder
  • 2 tablespoon Paprika
  • 1 tablespoon Dried Mint
  • 1 tablespoon Kosher Salt
  • ½ tablespoon Cinnamon
  • ½ tablespoon Dried Garlic Powder
  • ½ tablespoon Coarsely Ground Cumin Seed
  • ½ teaspoon Ground Black Pepper
  • ⅓ teaspoon Ground Clove
  • 3 tablespoon Avocado or Grapeseed oil

Instructions
 

Prepare the Rack of Lamb

  • Trim off any excess fat on the exterior of the lamb shoulder to about ⅛ " thickness using a good boning knife.
    preparing a lamb shoulder to smoke
  • Score the remaining fat into 1 inch squares to allow the rub to better penetrate the meat and let the fat render easier during the cook.
  • Coat the lamb in the cooking oil.
  • Mix all the spice together in a bowl and rub generously around the entire exterior of the lamb.
    putting spice rub on a lamb shoulder before smoking
  • Wrap in plastic wrap, place in an aluminum pan and let sit in the refrigerator for at least 2 hours, preferably overnight.

Set up the Grill or Smoker

  • Light the smoker or set up the grill for indirect cooking with a smoker box and preheat to 250° F.
  • Add wood chips to the smoker tray, smoker box, or add a chunks to the firebox/charcoal.
  • Once the smoker/grill is up to temperature and smoke is being produced, place the lamb on the smoker.
    smoked lamb shoulder
  • Insert a temperature probe into the thickest part to monitor the internal temperature. Make sure the thermometer is not touching bone.

Wrap the Lamb

  • After about 3-4 hours, once the lamb has reached an internal temperature of about 150-160°F, remove the lamb from the smoker and wrap tightly in 3 layers of heavy duty aluminum foil.
    wrapping lamb shoulder in aluminum foil during smoking
  • Insert the temperature probe back into the lamb, piercing the aluminum foil, and place it back on the grill or smoker.
  • Once the internal temperature of the lamb has reached 197-203°F, remove it from the smoker.

Resting, Pulling, and Serving

  • Place the wrapped lamb in a large aluminum pan and then unwrap the lamb from the foil, letting the juices inside the wrap to spill into the pan.
  • Let the lamb shoulder rest fully intact for 30 minutes.
  • Pull the lamb apart using bear claws or two forks, removing the bone and any excessively fatty pieces as you pull.
    pulling a smoked lamb shoulder
  • Mix to incorporate the juices from the wrap and check for saltiness before serving, adding more kosher salt as necessary.
  • Serve warm on buns, pita bread, or just by itself!

Video

Notes

Video courtesy of Smithsonian Folklife

Nutrition

Calories: 450kcal
Keyword bbq, Camp Chef, Charcoal, electric smoker, Grills, How to, Lamb, Lamb Shoulder, pellet grill, Pit Boss, Pulled Lamb, rub, Smoked Lamb, traeger, wood smoke
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