Smoked lamb shoulder

Name: Smoked lamb shoulder
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 8
Cuisine: Australian
Ingredients: 2 lamb shoulders, shank removed, and hard white fat trimmed; 2 tbsp sumac; 1 tsp cinnamon; 1½ tsp ground cumin; 1 tsp freshly ground black pepper; 1 tbsp cooking salt (kosher salt); olive oil

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Smoked lamb shoulder

Ingredients

2 lamb shoulders, shank removed, and hard white fat trimmed
2 tbsp sumac
1 tsp cinnamon
1½ tsp ground cumin
1 tsp freshly ground black pepper
1 tbsp cooking salt (kosher salt)
olive oil

Directions

Preheat your smoker to 120°C (250°F).
In a bowl, mix the sumac, cinnamon, cumin, pepper, and salt.
Rub the lamb shoulders with olive oil, then season thoroughly with the spice mix, ensuring all sides are coated.
Place the lamb shoulders into the smoker. After 4 hours, check if the bark (the outer crust) is firmly set. If it is, increase the smoker temperature to 150°C (300°F) and continue cooking for about another hour, or until a meat probe slides in easily, like butter. You’re aiming for an internal temperature of 95°C (203°F).
Rest the lamb shoulders, covered, for 30 minutes at room temperature, or keep them warm in a hot box or an oven set to 60°C (140°F) until ready to serve.
Serve with flatbreads and tahini sauce.