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Smoked Lamb Shoulder for Pulled Lamb

post #1 of 14
Thread Starter 
So.. I was making bacon on a stick and sausage on a stick and I figured why not try smoking a whole lamb shoulder since they were on sale at Stew Leonard's.

Found a good Greek seasoning recipe online, rubbed the shoulder with a little mustard and then a heavy coating of the rub. Put it on the PBC. It's the one hanging across the two bars in the front:



PBC was running on average around 275 with some hickory and KBB. After about 6 hours or so, I foiled it and brought it to 205.



It smelled great! Bone slid right out:



It pulled really easily..




This came out really good and I'll defintely have a lot of uses for this. Some of my ideas are pulled lamb sliders with tzatziki and fresh tomato, griddled lamb cheese steaks with roasted red peppers and cucumber feta sauce, tacos, Shepard's pie, smoked lamb ragu with mint. The list goes on and on... Who the hell am I cooking all of this food for? Haha

Thanks for looking!

-Chris
post #2 of 14
Wow. Wow.

Never ever seen pulled lamb. Never even seen a lamb shoulder here.

The hunt is on now.


Oh, send me your extra food. No problem here.


Points.
post #3 of 14
Did you use any special recipe? I've had a request and have been wanting to do some type of bbq / smoked lamb.
I've always enjoyed it rare and am not sure about low and slow.
Looks good! Point!
post #4 of 14

I have not had it but Pulled Lamb sound great! Looks like you will have meals for a couple of days.

I have found Legs and Chops are great med/rare but not unlike a Pork Butt, Lamb Shoulder has a lot more connective tissue and can be a bit tough. Shoulder Chops, can be had cheap. Very tasty but takes some jaw work. I have a Leg in the freezer waiting to become Spiedies...JJ

post #5 of 14
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wow. Wow.

Never ever seen pulled lamb. Never even seen a lamb shoulder here.

The hunt is on now.


Oh, send me your extra food. No problem here.


Points.

Thanks so much for the points. I saw the flyer for lamb shoulder chops on sale so I called ahead and asked if I would be able to get the whole shoulder and they said, "sure!"

Because I'm crazy and the price was right I bought three. Boned out one and cubed it up for sausage making or stew, smoked one, and threw the other in the freezer. Since it seemed to have a good deal of fat I figured I'd treat it like a butt. Did a Greek rub because lamb always has be thinking about my honeymoon there. Ate a whole heard of lamb on that trip haha.
post #6 of 14
Thread Starter 
Quote:
Originally Posted by 1967RobG View Post

Did you use any special recipe? I've had a request and have been wanting to do some type of bbq / smoked lamb.
I've always enjoyed it rare and am not sure about low and slow.
Looks good! Point!

Thanks for the point!! Yeah, I usually only eat it rare too, but usually leg or loin chops. The shoulder has so much fat and connective tissue that it seemed like a good candidate for pulling. Really was tasty and had a great texture. A lot of bones to pick out though because part of the ribs and neck seemed to be attached.
post #7 of 14
Quote:
Originally Posted by worktogthr View Post

Thanks so much for the points. I saw the flyer for lamb shoulder chops on sale so I called ahead and asked if I would be able to get the whole shoulder and they said, "sure!"

Because I'm crazy and the price was right I bought three. Boned out one and cubed it up for sausage making or stew, smoked one, and threw the other in the freezer. Since it seemed to have a good deal of fat I figured I'd treat it like a butt. Did a Greek rub because lamb always has be thinking about my honeymoon there. Ate a whole heard of lamb on that trip haha.

Great thinking. Watching for lamb now.
post #8 of 14
Quote:
Originally Posted by worktogthr View Post

Thanks for the point!! Yeah, I usually only eat it rare too, but usually leg or loin chops. The shoulder has so much fat and connective tissue that it seemed like a good candidate for pulling. Really was tasty and had a great texture. A lot of bones to pick out though because part of the ribs and neck seemed to be attached.
Cool,I'm going to give it a shot soon
post #9 of 14

Adam, There are a few Lamb sources in Central and South Central PA. They are grass fed and not Cheap, but its there. I used to see New Zealand Lamb at Sam's Club but been a long time since I was in one...JJ

post #10 of 14
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post

I have not had it but Pulled Lamb sound great! Looks like you will have meals for a couple of days.
I have found Legs and Chops are great med/rare but not unlike a Pork Butt, Lamb Shoulder has a lot more connective tissue and can be a bit tough. Shoulder Chops, can be had cheap. Very tasty but takes some jaw work. I have a Leg in the freezer waiting to become Spiedies...JJ

Yeah, they were 2.99 a pound for this sale and most sales I see around here are 3.99-4.99 a pound. Always thought that was a lot for such a chewy cut. I saw on some BBQ site a guy doing a lamb shoulder and I was on a mission to find one. Turned out better than I expected.
post #11 of 14
Quote:
Originally Posted by Chef JimmyJ View Post

Adam, There are a few Lamb sources in Central and South Central PA. They are grass fed and not Cheap, but its there. I used to see New Zealand Lamb at Sam's Club but been a long time since I was in one...JJ

Maybe I will buy live ones. Lol. I have the room.
post #12 of 14
Batchelor chops,cheap & chewy when grilled. If you can get neck chops ,from the ribs up the front they are a real good thing.
I sometimes do shoulder as a braise, very low ,slow & wet. Bone will pull out of it easy. Garlic,white wine,onion,celery,stock, then fresh mint & peas always a crowd favourite here closely followed by North African influenced dishes.
Don't overlook shanks . Down here they are hugely popular in what passes for winter .
Regards Mick
post #13 of 14

Hi @worktogthr,

 

Nice post

 

I smoked a couple of lamb shoulders myself last weekend on my PBC. 

 


I only took it out at 150. This was because i wanted to cut it up freeze it then use it in other dishes (even the bones are great to make some smokey lamb stocks). But we did end up eating some of it once it got out the smoker haha

 

I love the greek inspired pulled lamb sliders - i may have to try that at the next family bbq

 

thanks for the post

 

SuyaSmoke

post #14 of 14

 Have been using local grown Barbados  Hair Sheep (Lamb) .Their so good ,have people that say they don’t like lamb try it and ask for more.

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