• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoked Leg Lamb / Shoulder?

TSR6

Fire Starter
64
23
Joined Jul 20, 2018
Should I prep and season the lamb leg the same way I would a pork shoulder?

It was a Costco grab.

I was thinking i'd mustard coat and season it with the same seasonings I use for pork shoulder, and follow the same smoke process/temps.

Thoughts or suggestions?
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
2,964
1,084
Joined Jan 14, 2014
what internal temp did you go with the shoulder, i don't think i would take a lamb leg much more then 145-150, maybe some of the pro's will chime in though.
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
2,964
1,084
Joined Jan 14, 2014
yeah i did repost, i don't think i would do the leg to that temp
 

smokin peachey

Master of the Pit
OTBS Member
★ Lifetime Premier ★
1,064
1,653
Joined Aug 1, 2016
I would use a different rub on lamb then pork. Try some salt, garlic, onion, thyme, rosemary, oregano. At least that’s the direction I would go.
 

TSR6

Fire Starter
64
23
Joined Jul 20, 2018
To clarify, I do also plan on shredding the lamb similar to pulled pork.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,573
1,687
Joined Jun 13, 2017
I am not sure if it will shred or not, it certainly does not have the fat a pork butt or beef chuck do. For spices I’d got with a Mediterranean set of spices or Chimchurri.
 

TSR6

Fire Starter
64
23
Joined Jul 20, 2018
I am not sure if it will shred or not, it certainly does not have the fat a pork butt or beef chuck do. For spices I’d got with a Mediterranean set of spices or Chimchurri.
This is kind of where I got the idea.
 

TNJAKE

Smoking Fanatic
850
1,511
Joined Nov 26, 2019
Lamb needs to be med rare. You'll likely dry it out taking it to pulled temp. Everyone else has you covered on seasoning advice.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,573
1,687
Joined Jun 13, 2017
This is kind of where I got the idea.
I think there is a pretty big difference between the leg and shoulder. You have me intrigued now though. I want to do a pulled lamb shoulder now.
 

TSR6

Fire Starter
64
23
Joined Jul 20, 2018
I think there is a pretty big difference between the leg and shoulder. You have me intrigued now though. I want to do a pulled lamb shoulder now.
Mine is all balled up into a pork butt shape. I havent pulled it from the package yet. I was concerned on that too, and my conversation with the guys at the meat counter was that it's all the same - upper leg or shoulder. Told him what my plans were, and he said no problem, so hopefully I'm not going to screw up an experiment. lol
 

TNJAKE

Smoking Fanatic
850
1,511
Joined Nov 26, 2019
Thoughts on the link I shared in my last post?
I missed the shoulder part of your post. I've only smoked legs and racks. I read the article you posted. I dont have much to add towards that. Give it a try. Maybe it will be awesome. Personally the pulled shot looked dry
 

SmokinEdge

Meat Mopper
169
107
Joined Jan 18, 2020
I have bbq lamb to pull my whole life. It’s fantastic! The shoulder works best bone in. Cook to 200* IT. Nothing magic about that. I use salt pepper garlic rosemary thyme and lemon juice fresh squeeze. I bbq’d 4 lamb hind quarters as pull meat for last years family reunion. Everyone loved it, even some who are not lamb fans.
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
2,573
1,687
Joined Jun 13, 2017
I have bbq lamb to pull my whole life. It’s fantastic! The shoulder works best bone in. Cook to 200* IT. Nothing magic about that. I use salt pepper garlic rosemary thyme and lemon juice fresh squeeze. I bbq’d 4 lamb hind quarters as pull meat for last years family reunion. Everyone loved it, even some who are not lamb fans.
Have you ever done it with a shank? Wondering if the shank is too lean.
 

SmokinEdge

Meat Mopper
169
107
Joined Jan 18, 2020
Have you ever done it with a shank? Wondering if the shank is too lean.
Shanks are great cooked on the whole leg, but as a stand alone, they are best pressure cooked. They aren’t even much good as grind meat for the tendons and silver skin.
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.