Kona
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Lamb

Kona Oak-Smoked Pulled Lamb Shoulder

Garlic, rosemary, lemon and clean oak smoke turn lamb shoulder into a rich pull-apart barbecue centerpiece.

The cook

Kona Oak-Smoked Pulled Lamb Shoulder fresh off the smoker

Wood

Oak

Heat

250°F

Target

~200–205°F + probe tender

Also works with: Supreme Blend

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Food safety: Lamb roasts are safe at 145°F + 3-minute rest; this recipe intentionally cooks much higher for pulled texture.

Prep

~20 minutes

Cook

~7–9 hours depending on size

Rest

1 hour

Serves

6–8

Ingredients

  • 4–5 lb bone-in lamb shoulder
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1½ tsp coarse black pepper
  • 4 garlic cloves, finely minced
  • 1 tbsp finely chopped fresh rosemary
  • 2 tsp fresh thyme leaves or 1 tsp dried thyme
  • Zest of 1 lemon
  • ½ cup low-sodium beef stock, optional for the wrap
  • Lemon wedges for serving

Method

  1. Trim excess surface fat and silverskin, leaving enough fat to protect the shoulder.
  2. Mix oil, salt, pepper, garlic, rosemary, thyme and lemon zest. Rub over the lamb.
  3. Preheat smoker to 250°F using Kona Oak.
  4. Smoke until the bark is set and internal temperature is roughly 165–170°F.
  5. Wrap tightly in butcher paper or place in a covered pan. Add a small amount of beef stock if using a pan.
  6. Continue cooking until approximately 200–205°F and a probe slides in with very little resistance.
  7. Rest wrapped for at least 1 hour.
  8. Pull the lamb, discard large pieces of fat and finish with fresh lemon.

Kona tip

Shoulder is done when it gives up, not when the clock says so.

Fix my cook

Won't pull

Keep cooking until probe tender.

Too rich

Finish with lemon, vinegar sauce or another bright acidic element.

Kona adaptation informed by Hey Grill Hey and Low n Slow Basics smoked-lamb-shoulder techniques.

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