Simple, Fall-Apart Garlic Lamb Shoulder
July 15, 2022 • 0 comments
A beautifully, delicious smoky lamb shoulder infused with garlic that falls apart and shreds with a fork
- Prep Time:
- Cook Time:
- Servings: 4 - 5
- Lamb Shoulder Roast
- (9-10 cloves) Garlic
- Chop the garlic into slivers.
- Using the tip of a sharp knife, poke small holes on all sides of the roast.
- Insert the garlic slivers into the holes. Be sure to do this on all sides of the roast.
- Salt the roast really well.
- Place on the smoker. Cold smoke for about 4 hours with pellets, using either a homemade foil tube or commercial device.
- Prepare charcoal for a hot smoke at about 250°F. Bank charcoal to edges. Place a piece of foil under the roast for indirect grilling (do not wrap the roast at this time). With the vents half open, smoke the roast for about an hour.
- Oil the roast. Then wrap it up tightly in foil.
- Open the vents to bring the grill temperature closer to 350°F.
- Smoke for about another two hours until the internal temperature of the roast is 190 - 200°F.
- Remove from the grill. Cover and let rest for an hour.
- Unwrap. While twisting the bone, pull it out from the roast.
- Using a fork, slide the meat off the remaining bone.
- Using two forks, shred the meat up nicely. Dig in and enjoy!
Farm tip: While the roast is resting, poke a hole in the bottom of the foil wrapping. Catch the drippings in a bowl and save them to make an excellent gravy to go with a side of potatoes.