My Grilled Lamb Shoulder Recipe is definitely one of my favorite meals of all time. The lamb is sweet and fragrant, with a beautifully textured, melt-in-the-mouth tenderness and a succulently chewy skin.
The simplest way to grill lamb shoulder is the best way to do it. I have yet to find any other method that tastes any better.
I’ve been grilling lamb shoulder like this for years and it always turns out great. So if you’re a fan of lamb, you’ve got to try this recipe!
I selected a lamb shoulder joint over a leg because the shoulder has lines of fat running through it that will melt and lubricate the meat.
The resultant lamb is so tender that the shoulder bone can be pulled clean out, and the meat practically crumbles.
Ingredients to Make Grilled Lamb Shoulder Recipe
- Lamb Shoulder
- Salt
- Pepper
How to Make Grilled Lamb Shoulder Recipe
Prepare your lamb joint for roasting by rubbing it with a mixture of salt, pepper, and your choice of herb.
It is best to cook the lamb shoulder covered with foil; not only does it help keep the lamb moist, but it also prevents the formation of a crust.
Place your shoulder onto the cast iron once your egg is up to temperature.
Grill the lamb shoulder on a hot barbecue for 3-4 minutes on each side until well colored but not burnt. If flames flare up from dripping fat, gently move the lamb away from them.
Place the shoulder onto a baking paper lined with a double layer of foil. Loosely scrunch another double layer of foil over the top of the lamb.
Put the lamb shoulder on the barbecue grill. Close the lid, making sure the air vents are two-thirds closed on the top and bottom. Cook the lamb for 3 hours, at 300˚F.
Serve your lamb with all of your favorite side dishes. If you need some inspiration, check out some of our favorite lamb recipes.
How to Store and Reheat Leftovers
If you have leftover roasted lamb shoulder, here’s how to store it and enjoy it later.
To Refrigerate:
Leftover lamb and sauce can be stored in shallow airtight containers or food storage bags for 3 to 4 days in the fridge.
To Freeze:
Place leftovers in freezer bags, pressing out as much air as possible before sealing. Frozen lamb will keep for 3-4 months.
To Reheat:
If you have a leftover lamb that is frozen, thaw it in the refrigerator overnight. Once thawed, place the lamb in a lidded, ovenproof dish and bake at 350˚F until it reaches the correct internal temperature.
Grilled Lamb Shoulder Recipe
Equipment
- Big Green Egg
Ingredients
- 2,5 lb Lamb Shoulder
- 1 tbsp salt
- ½ tbsp pepper
Instructions
- Prepare your lamb joint for roasting by rubbing it with a mixture of salt, pepper, and your choice of herb.
- Place your shoulder onto the cast iron once your egg is up to temperature.
- Grill the lamb shoulder on a hot barbecue for 3-4 minutes on each side until well colored butnot burnt. If flames flare up from dripping fat, gently move the lamb away fromthem.
- Place the shoulder onto a baking paper lined with a double layer of foil. Loosely scrunch another double layer of foil over the top of the lamb.
- Put the lamb shoulder on the barbecue grill. Close the lid, making sure the air vents are two-thirds closed on the top and bottom. Cook the lamb for 3 hours at 300 F.
- Serve your lamb with all of your favorite side dishes.
