Step-by-Step Instructions
- 1Apply mustard binder to shoulder
- 2Season with BBQ rub all over
- 3Let sit 1 hour at room temperature
- 4Set up smoker for 300°F / 150°C
- 5Smoke fat-side up 1.5 hours per pound
- 6Spritz with cider vinegar mix hourly
- 7Wrap in foil at 135-160°F / 55-70°C (medium rare to well done) internal
- 8Continue until tender
- 9Check internal temperature reaches 135-160°F / 55-70°C (medium rare to well done)
- 10Rest wrapped 1 hour
- 11Pull apart and mix with sauce
Expert Tips for Smoking
- Oak or hickory wood works well
- The stall happens around 135-160°F / 55-70°C (medium rare to well done)
- Mix bark pieces throughout pulled meat
- Great on buns or flatbreads
Lamb Shoulder Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Medium Rare | 135°F / 55°C | Warm red center, tender and flavorful |
| Medium | 145°F / 65°C | Pink center, slightly firmer texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Lamb Shoulder Safety Guidelines
Important food safety practices when handling and cooking lamb shoulder.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your lamb shoulder is safely cooked and delicious.
Other Ways to Cook Lamb Shoulder
Slow Roasting
Slow Roasting Lamb Shoulder
Cook Time
1h - 3h
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Oven Temperature
325°F / 165°C
Internal Temperature
130-160°F / 55-70°C
Medium Rare to Well Done
Read the guide
Braising
Braising Lamb Shoulder
Cook Time
2h30min
Weight Range
4-8 lb / 1.8-3.6 kg
Cooking Temperature
300°F / 150°C
Internal Temperature
130-160°F / 55-70°C
Medium Rare to Well Done
Read the guide
Keep Exploring
Other categories
Cooking guides across other food categories