Cherry Wood Smoked Lamb Shoulder Recipes

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CHERRY WOOD SMOKED LAMB SHOULDER



Cherry Wood Smoked Lamb Shoulder image

We saw this being made on one of our favourite cooking shows. It's a Canadian show and everything is done on the barbecue. We tried it our for our Canada Day celebration and everyone loved it! You need to be able to grill using indirect heat. We used a 7lb bone-in leg of lamb and apple wood chips. It was grilled for about 6 1/2 hours, my husband says he could have done for another half hour and made it really tender. It was done and tasted great as it was. He used smoke pouches and everytime he changed it, he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did.

Provided by Honeyofachef

Categories     Lamb/Sheep

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 11

5 -6 lbs bone-in lamb shoulder
9 cups cherry wood chips
3 tablespoons soya sauce
1/2 cup green onion
1 tablespoon ginger
1 tablespoon garlic
2 tablespoons rice wine vinegar
2 teaspoons five-spice powder
1 tablespoon honey
1/4 cup peanut oil
1 cup ginger beer

Steps:

  • Mix all the marinade ingredients in a medium bowl.
  • Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
  • Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
  • Soak 6 cups of wood chips in water for 1 hour.
  • Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
  • Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
  • Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
  • Change the smoke pouch every hour and a half.

Nutrition Facts : Calories 1102.3, Fat 90.2, SaturatedFat 36.6, Cholesterol 272.4, Sodium 735.5, Carbohydrate 5.1, Fiber 0.4, Sugar 3.3, Protein 64

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