Smoked Lemon-Oregano Lamb Shoulder

By Sprig Originals ✓ · cooked up in Sprig

A boneless lamb shoulder rubbed with garlic, oregano and cumin, then smoked low and slow over oak until it pulls apart with a fork. The wrap stage catches all the lemony juices, so the shredded meat stays glossy and moist — pile it into pita with yogurt or serve with rice and a tomato salad.

Ingredients

• 4 lb boneless lamb shoulder, tied
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 2 tsp dried oregano
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp coarsely ground black pepper
• 3 chunks oak smoking wood (or cherry)

• 1/2 cup chicken broth
• 2 lemons (1 juiced, 1 zested and cut into wedges)
• 3 tbsp chopped fresh parsley

Instructions

1. Pat the lamb shoulder dry and rub it all over with the olive oil. Mix the salt, oregano, garlic powder, cumin and black pepper in a small bowl and press the rub into every surface, including the ends. Let the lamb sit at room temperature for 30 minutes while the smoker comes up to temperature.
2. Set your smoker to 250°F (121°C) and add the oak chunks (cherry also works and is a little sweeter). Wait until the smoke runs thin and blue rather than thick and white before the meat goes on.
3. Place the lamb fat side up directly on the grate and smoke undisturbed for about 4 hours, until the outside is a deep mahogany bark and a probe in the thickest part reads 165°F (74°C). Do not open the lid more than you have to.
4. Lay out two long sheets of heavy-duty foil. Set the lamb in the middle, pour over the chicken broth and the juice of 1 lemon, and wrap tightly into a sealed package so no liquid escapes.
5. Return the wrapped lamb to the smoker and cook another 3 to 4 hours at 250°F, until the internal temperature reaches 203°F (95°C) and the probe slides in with no resistance, like pushing into softened butter. Temperature alone is not enough — it must feel tender.
6. Move the foil package, still sealed, to a cutting board or empty cooler and rest for 45 minutes. This is not optional; it lets the juices settle back into the meat.
7. Open the foil carefully over a bowl to catch the juices. Remove the strings and shred the lamb with two forks, discarding any large fat pockets. Toss the meat with the reserved juices, the lemon zest and the parsley, and serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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