Smoked lamb shoulder rubbed with sumac, cinnamon, and cumin, cooked low and slow until melt-in-your-mouth tender. Perfect with flatbreads and tahini sauce!
Category
Lunch
Servings
8
Prep time
20 minutes
Cook time
6 hours
A smoked lamb shoulder rubbed with sumac, cinnamon, and cumin, cooked low and slow until melt-in-your-mouth tender. Perfect with flatbreads and tahini sauce!
Ingredients
- 2 lamb shoulders, shank removed, and hard white fat trimmed
- 2 tbsp sumac
- 1 tsp cinnamon
- 1½ tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 tbsp cooking salt (kosher salt)
- olive oil
Directions
Preheat your smoker to 120°C (250°F).
- In a bowl, mix the sumac, cinnamon, cumin, pepper, and salt.
- Rub the lamb shoulders with olive oil, then season thoroughly with the spice mix, ensuring all sides are coated.
- Place the lamb shoulders into the smoker. After 4 hours, check if the bark (the outer crust) is firmly set. If it is, increase the smoker temperature to 150°C (300°F) and continue cooking for about another hour, or until a meat probe slides in easily, like butter. You’re aiming for an internal temperature of 95°C (203°F).
- Rest the lamb shoulders, covered, for 30 minutes at room temperature, or keep them warm in a hot box or an oven set to 60°C (140°F) until ready to serve.
- Serve with flatbreads and tahini sauce.
