Basic Boned Lamb Shoulder
Recipes / Lamb

Basic Boned Lamb Shoulder

On the Ned

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A perfect basic recipe for Lamb on the Ned Vertical Offset Smoker.
Prep time
10 minutes
Cook time
4-5 hours
Serves
4-6
Fuel
Heat Beads® 10kg Original BBQ Briquettes

Ingredients

Boned lamb shoulder
6 cloves garlic, small cloves or sliced
Rosemary sprigs
Olive oil
Salt and pepper

  • Score lamb with 2.5cm slits.

    Score lamb with 2.5cm slits.

  • Insert small or chops garlic cloves.

    Insert small or chops garlic cloves.

  • Brush with olive oil.

    Brush with olive oil.

  • Insert rosemary sprigs and season well with salt and pepper.

    Insert rosemary sprigs and season well with salt and pepper.

  • Preheat Ned smoker to 110C. Add wood chunks for extra flavour.

    Preheat Ned smoker to 110C. Add wood chunks for extra flavour.

  • When Ned reaches 110C to temperature, add meat.

    When Ned reaches 110C to temperature, add meat.

  • Cook until internal temperature of lamb is 70C (medium) or till your liking.

    Cook until internal temperature of lamb is 70C (medium) or till your liking.

Method

  1. Preheat smoker to 110ºC. Use Heat Beads® or Lumpwood Charcoal. Soak wood chips in water if using.
  2. Pat lamb dry. Score the lamb 2.5cm deep and insert garlic into each slit.
  3. Add a light coat of olive oil.
  4. Insert rosemary sprigs infrequently into slits.
  5. Sprinkle the lamb generously with salt and pepper.
  6. Place in smoker preheated to 110ºC on centre rack, close smoker. Add wood chips, chunks or logs for added flavour, we recommend adding pohutukawa, apple or cherry wood chunks.
  7. Let smoke for 4-5 hours or until internal temperature is 70ºC (medium).
  8. Remove and let rest 30 minutes.
  9. Slice across the grain to serve.

Note: While resting, your meat should be covered loosely in foil – don't smother the meat. The internal temperature of the meat will continue to rise by 5 – 10 degrees, so allow for this when judging when to remove the lamb from the Ned.

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