Cherry Wood Smoked Lamb Shoulder

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10hrs
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix all the marinade ingredients in a medium bowl.
  • Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
  • Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
  • Soak 6 cups of wood chips in water for 1 hour.
  • Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
  • Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
  • Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
  • Change the smoke pouch every hour and a half.
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