Smoked Lamb Shoulder is slow smoked to perfection, and then tenderly pulled making incredible smoked pulled lamb sliders. This lamb sandwich is great for a crowd or even as the main meal.
This recipe comes from our friends at Vindulge, made up by wife and husband team Mary Cressler and Sean Martin. Located in Hillsboro, Mary & Sean create delicious ways for you to enjoy cooking and entertaining in your backyard with your family and friends. Combined, they have two decades of experience in recipe development, entertaining, education, writing, and professional cooking.
Ingredients
To Smoke the Lamb Shoulder:
- 4-5 lb boneless lamb shoulder, (or 6-7 lb bone-in lamb shoulder)
- ¼ cup olive oil
- ¼ cup beef rub, (The beef rub is equal parts kosher salt, granulated garlic, and coarse black pepper.)
- 10 ounces spritz
For the Spritz:
- 6 ounces apple cider vinegar
- 4 ounces Worcestershire sauce
Rosemary Aioli
- 1 cup mayonnaise
- 1 clove minced garlic
- ½ tablespoon finely chopped fresh rosemary
- 2 tablespoons freshly squeezed lemon juice, (about ½ a lemon)