Experience the rich and succulent flavors of this smoked lamb shoulder, a culinary masterpiece inspired by the tradition of pulled pork. Sourced from the generous donation of a small farm, Freedom Run Farm in Kentucky, this bone-in lamb shoulder roast is transformed into a mouthwatering delight through a slow and flavorful smoking process. The use of Bear & Burton’s The W Sauce and Cattleman’s Grill Road House Seasoning elevates the lamb to extraordinary heights.
Smoked Lamb Shoulder with Mint Chimichurri
Tom Jackson
Rated 5.0 stars by 2 users
Category
Lamb
Cuisine
American
Servings
20
Prep Time
20 minutes
Cook Time
13 hours
Calories
688
Savor the unrivaled richness of our Smoked Lamb Shoulder, a delectable fusion of flavors inspired by the beloved tradition of pulled pork. Born from the generosity of Freedom Run Farm in Kentucky, this bone-in lamb shoulder, slathered in Bear & Burton’s The W Sauce and adorned with Cattleman’s Grill Road House Seasoning, undergoes a tantalizing overnight smoke on the Yoder Smokers YS480s Pellet Grill. A culinary masterpiece unfolds as the lamb, boasting a dark mahogany bark pulled by hand and crowned with a vibrant Mint Chimichurri—a symphony of smokiness and freshness on every plate.
Ingredients
- 1 bone-in lamb shoulder roast
-
Bear & Burton’s The W Sauce (Worcestershire)
-
Cattleman’s Grill Road House Seasoning
- 1 cup (1.5 oz) mint leaves
- 1 cup (2 bunches) flat leaf Italian parsley leaves
- 2 tbsp shallots, minced
- 1 tsp garlic, minced
- 2 tbsp red wine vinegar
-
1/2 tsp Jacobsen Salt Co. Black Garlic Salt
- 1/2 tsp red pepper flakes
- 6 tbsp Saica Sicilian Extra Virgin Olive Oil
Mint Chimichurri:
Directions
- Preheat your Yoder Smokers YS480s Pellet Grill to 190ºF, set up for smoking.
- Slather the shoulder roast with Bear & Burton’s The W Sauce, then season with Cattleman’s Grill Road House Seasoning.
- Smoke the shoulder on the second shelf of the grill overnight (8-12 hours).
- In the morning, turn the grill temperature up to 250ºF. Let the lamb smoke until a nice dark mahogany bark is formed and the internal temperature is around 160ºF-170ºF internal.
- Remove the shoulder from the grill and wrap tight is two sheets of heavy duty foil. Return the roast to the grill. Continue cooking until the bones easily pull out of the roast and the internal temperature is over 200ºF, about two and a half to three hours more.
- To make the mint chimichurri, combine all ingredients in a bowl and whisk. Store in the refrigerator for up to one week.
- Pull the bones from the meat and discard the bones. Pull the meat by hand. *Pro Tip - Wear knit cotton gloves under nitrile gloves to protect your hands from the heat.
- Serve the pulled smoked lamb shoulder topped with the mint chimichurri.
Recipe Note
Other Recipes You Might Enjoy:
Bacon Wrapped Chimichurri Pork Tenderloin
Recipe Highlights and Insights:
Why Lamb is SO GOOD!
1. Rich Flavor Profile:
Lamb has a distinct and robust flavor that is richer than many other meats. The unique combination of natural fats and the animal's diet contributes to the depth of taste, providing a satisfying and savory experience.
2. Inherent Tenderness:
Lamb is naturally tender, especially when sourced from younger animals. The meat's tenderness allows for a juicy and succulent texture, making it a delight to eat without the need for extensive cooking or marinating.
3. Fat Content:
Lamb contains a higher fat content compared to some other meats, contributing to its luscious taste. The marbling of fat within the meat enhances flavor and moisture, providing a satisfying and indulgent dining experience.
4. Versatility in Cooking:
Lamb's versatility in cooking methods, whether roasted, grilled, stewed, or smoked, allows for a variety of flavor profiles and textures. This adaptability makes it an ideal canvas for a range of seasonings, marinades, and cooking techniques, enhancing its overall appeal.
5. Cultural Influences:
Lamb is a staple in many culinary traditions around the world, from Mediterranean to Middle Eastern cuisines. The cultural techniques, spices, and cooking methods passed down through generations contribute to a wide array of delicious lamb dishes, further establishing its reputation as a flavorful and beloved meat.
Nutrition
Nutrition
- Serving Size
- 6 oz
- per serving
- Calories
- 688
- Fat
- 28 grams
- 36%
- Saturated Fat
- 2.4 grams
- 12%
- Cholesterol
- 0 milligrams
- 0%
- Sodium
- 3440 milligrams
- Carbs
- 22.6 grams
- 8%
- Fiber
- 4.9 grams
- 17%
- Sugar
- 4.6 grams
- Protein
- 84.2 grams
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