I just bought two 3.5 lb lamb shoulders this morning. I'm interested in grilling or smoking them on our Big Green Egg. I usually braise or roast lamb shoulder (the "Genius" lamb shoulder recipe is a favorite) but have never grilled or smoked one. I'm thinking it'll behave very similarly to a pork shoulder, and that cooking it low and slow (200 to 220 F) is the way to go. Would appreciate any tips, pointers, and especially ideas for a rub or marinade. Thanks!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.