Pulled lamb shoulder

lamb shoulder · verified system recipe · Mediterranean lamb tradition

Pit temp
275°F
Wrap at
165°F
Pull at
203°F
Total time
~7.5 hr

Phase timeline

240m
180m
Smoke (bare)Wrap (foil)Rest + pulltotal: 7h 30m

Step-by-step

  1. 1. Smoke (bare)

    → 165°F · ~240 min

    275°F pit, oak + cherry. Lamb fat renders best with a moderate pit temp.

  2. 2. Wrap (foil)

    → 203°F · ~180 min

    Wrap tight in foil with a splash of red wine + mint. Probe-tender at 203°F.

  3. 3. Rest + pull

    ~30 min

    Vent in cooler 30 min. Pull / shred — bone slides clean.

Rub
Salt + cumin + coriander + black pepper + garlic
Wrap method
foil_with_wine_mint
Rest method
vented_cooler
Minimum rest
30 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
7h 0m
+ 30m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

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