Tender, juicy lamb shoulder that slowly smokes in the smoker for the best taste!
As much as my husband and I love exploring, we equally love quiet weekends at home. Since my husband is gone a lot, on his days off, we often find ourselves sitting on the patio with our golden retriever at our feet, cocktails in hand and with something delicious smoking away in the smoker. The spring weather has been so beautiful here in Spain that we have been eating most dinners outside on the patio.
I have been working so intently on my big nutrition course, which is coming soon to YOU, that my husband has been doing a lot of the cooking recently, and I am so thankful for that! We both love to cook and it has been a relaxing way to unwind and connect together after a long day. Since the weather is warm, we love to put everything on the smoker or grill. I usually will whip up a side salad or something green right as the meat and vegetables are finishing up on the grill. What is your go do warm weather meal?
Since going to Ireland a few months back and getting to snuggle this adorable baby lamb, I sort of felt guilty for cooking lamb. I am truly an animal lover but also eat a lot of animal products, because they are so nutritious. I firmly believe that animals should be ethically raised and treated and have been loving all the grass-fed and pasture raised meats in this area of Spain. I see animals on the side of the road and in pastures just living happy lives, munching on grass and soaking up the sunshine. They live good, happy lives, so I remember that whenever I eat!
If you have ever struggled with the ethical reasons of eating meat, I highly encourage you to seek out local farms in your area and truly get to know your farmer and butcher. There can be so much love and life involved in this process! That is the beauty of eating healthy, really foods and the beauty of the foods God gave us to eat!
- 1 lamb shoulder
- olive oil
- mineral rich sea salt and pepper
- fresh rosemary, chopped
- side salad, for serving
- butter cooked mushrooms, for serving
- Place your lamb shoulder on a large platter and coat the entire shoulder with a very thin layer of olive oil. Sprinkle all sides generously with salt, pepper and fresh rosemary.
- Prepare your smoker with oak or hickory wood to a desired temperature of about 300° F at the top and 260° F at the grates.
- Place your lamb shoulder on the grates and smoke until the internal temperature is around 190° F, maintaining your fire and temperature as stated above. This should take about 3 hours.
- Next, carefully wrap the entire lamb shoulder in foil, making sure no areas are left open. Place back on the smoker and continue cooking for about 45 minutes or until the internal temperature is 200-205° F. This is when the shoulder will become super tender!
- Rest for 15 minutes before opening and shredding apart.
- Serve with a side salad and butter cooked mushrooms if desired.