Smoked Lamb Sliders Recipe

3.50 from 6 votes

Slowly smoked lamb shoulder, pulled, and then turned into a savory and delicious sandwich or slider.

Prep Time15

Cook Time8

Resting Time30

Total Time8 45

Course: Entree

Cuisine: barbecue, bbq

Servings: servings

Cost: $25.00

4-5 lb boneless lamb shoulder (or 6-7 lb bone-in lamb shoulder)
¼ cup olive oil
¼ cup beef rub (The beef rub is equal parts kosher salt, granulated garlic, and coarse black pepper.)
10 ounces spritz

Preheat Smoker: to 250 degrees Fahrenheit, we use oak wood for lamb. Add a water bath for moisture in the smoker.
Trim and Season Lamb: Trim excess fat off of the lamb. Coat with olive oil and dry rub.
Smoke: Place lamb on smoker uncovered for 90 minutes. After 90 minutes of smoking begin spritzing with a spray bottle every 30 minutes until the internal temperature of the lamb shoulder is 165 degrees. This could take anywhere from 4 to 6 hours.
Wrap Lamb: At 165 degrees place the lamb shoulder in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.
Place back into smoker until the internal temperature of the lamb reads 200 – 205 degrees F, or your meat thermometer goes into the lamb like soft butter. This will take roughly 2-3 more hours (but remember, cook to temperature not time).
Rest: Remove from smoker and let rest for 30 minutes. It is best to place into a cooler (that does NOT have ice) for an hour allowing the meat to rest and the liquified fat to slowly redistribute within the meat.
Pull: Pull lamb and then serve as a sandwich or slider on a bun topped with slaw and rosemary aioli.

Want a variation for the topping? Try our jalapeño chimichurri.

Then add a simple coleslaw. Either buy a pre-made mix, or try your own homemade version.