Smoked Lamb Shoulder

Trim away any loose membrane and any particularly hard pieces of fat from the lamb shoulder, but leave a thin layer of fat to help protect the meat during the long cook.

Combine the olive oil, garlic, rosemary and thyme. Rub the mixture all over the lamb shoulder.

Mix the salt, black pepper, paprika and onion powder, then season the meat evenly on all sides.

Prepare the smoker for 120–135°C with a clean, stable fire. Lamb can handle a pronounced smoke flavor, but just like brisket, we want clean smoke — not heavy white smoke.

Place the lamb shoulder in the smoker with the thickest part facing the hotter side.

Let it cook undisturbed until the surface begins to dry and a dark bark develops.

If parts of the surface start to look dry, lightly spritz with water and apple cider vinegar. Spritz only when the meat needs it — not on a schedule.

Once the bark is well established and the internal temperature approaches 70–75°C, either continue cooking it naked or loosely wrap the lamb shoulder in butcher paper.

Continue cooking until the meat begins to feel very tender.

Start checking with a temperature probe at around 90°C.

Just like with brisket, temperature is only a guide. The lamb shoulder is done when the probe slides in with very little resistance and the bone feels loose in the meat. This will often happen somewhere around 93–98°C.

Remove the lamb from the smoker and let it rest, wrapped, for at least 30–45 minutes.

Pull the meat into large, rustic pieces rather than shredding it too finely. Mix the rendered juices and soft pieces of bark back through the meat.

Finish with freshly squeezed lemon juice, a little flaky salt and chopped parsley.

Serve with Fire-Roasted Potatoes, grilled flatbread, pickled onions or a fresh yogurt sauce.