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    Hi all,
    could you help me about the right way to cook a perfect smoked shoulder lamb on a gas grill?
    Thanks everyone

    I always like lamb cooked medium-rare, so I would reverse sear it. Start the cook indirect, using wood chips (I also throw some rosemary branches on) for smoke flavor until the temp is 120 F or so. Then finish it by searing over direct heat for a few minutes. Works well on a gas or any other type of grill.


      Welcome Fabio, I hope these help you.

      Leg of lamb: https://amazingribs.com/tested-recip...eg-lamb-recipe

      Adapting a gas grill for smoking: https://amazingribs.com/more-techniq...aintenance-and


        I've done shoulder a couple of times following this recipe and it's turned out great:


        I used the "dolly" rub that's linked to in the above recipe.

        Photos from one of the cooks:

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        Last edited by gboss; March 29, 2021, 04:41 PM. Reason: Edit: added photos


          I’ve done a couple just like I do Boston Butts at 225. I haven’t been a fan of lamb, but really enjoyed the shoulder.


            Medium rare in a boneless leg of lamb, cooked on my pellet grill, served with mint jelly, Very good.
            BTW, pairs well with PBR
            Happy grilling to you.


              I would not do a shoulder medium rare. Personally, I think they need the time and temp to soften them up.


              • Stuey1515
                Stuey1515 commented
                Editing a comment
                100%, you can get away with MR leg but I agree, a shoulder needs to see some temp to get tender, great flavour though!!

              Thanks all



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