Smoked Lamb Shoulder
Ingredients
The meat
-
2.25
kg
boneless lamb shoulder
The seasoning
-
3-4
sprigs
fresh rosemary
-
to taste
Himalayan salt
-
to taste
freshly ground black pepper
The wood chips
Instructions
- Soak 4 cups of wood chips in water for at least one hour before smoking.
- Remove the netting from the lamb shoulder, rinse it, and pat it dry.
- Make deep incisions in the roast and insert pieces of rosemary, then season with salt and pepper.
- Preheat the grill to 225°F.
- Prepare 8 wood chip pouches using aluminum foil and wet wood chips.
- Place 2 wood chip pouches on the heat source of the grill and close the lid until smoke appears.
- Put the lamb roast on the unlit side of the grill and close the lid.
- Smoke the lamb for about 6 hours, replacing the pouches every 90 minutes.
- After smoking, wrap the lamb in aluminum foil and increase the grill temperature to 350°F.
- Cook for an additional 90 minutes until tender.
- Let the roast rest for 10 minutes before carving and serving with the cooking juices.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
30g
Total carbohydrates
0g
Total protein
35g
Sodium
300mg
Cholesterol
120mg
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