Smoked Leg Lamb / Shoulder?

[TSR6]

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]

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.

 

[TSR6]

what internal temp did you go with the shoulder

I do pork shoulder to 195-200.

 

[smokerjim]

yeah i did repost, i don't think i would do the leg to that temp

 

[Jabiru]

Rosemary goes very well with lamb.

 

[smokin peachey]

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.

 

[smokerjim]

Rosemary goes very well with lamb.

rosemary, thyme salt, pepper. also mint jelly goes good with it

 

[TSR6]

To clarify, I do also plan on shredding the lamb similar to pulled pork.

 

[jcam222]

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]

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.

Smoked Lamb Shoulder Recipe

A guide on how to make smoked lamb shoulder for a tender and flavorful pulled lamb dish. It's tender, full of flavor, and very easy.

www.vindulge.com

 

[TNJAKE]

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]

This is kind of where I got the idea.

Smoked Lamb Shoulder Recipe

A guide on how to make smoked lamb shoulder for a tender and flavorful pulled lamb dish. It's tender, full of flavor, and very easy.

www.vindulge.com

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]

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.

Thoughts on the link I shared in my last post?

 

[TSR6]

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]

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]

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]

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]

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.