Smoked Lamb Shoulder Recipe from Boise River Lamb

Smoked Lamb Shoulder Recipe from Boise River Lamb

There’s something timeless about preparing lamb low and slow over a smoker—rich aromas, tender texture, and bold, satisfying flavor. For this recipe, we use a boneless lamb shoulder from Boise River Lamb, a trusted local partner known for raising high-quality lamb right here in Idaho. Seasoned with a warm, herb-forward Mediterranean spice blend and gently basted throughout the cooking process, this dish is perfect for a weekend gathering or a hearty family meal. Lets get started!

Prep Time: 15 minutes; Cook Time: 45 minutes; Serves: 4-6 people

Ingredients

Lamb:

  • 1 Boise River Lamb Boneless Shoulder
  • Olive oil
  • Mediterranean Spice Mix - purchase or make at home
  • 1 cup Apple Cider vinegar
  • 1 cup water
Mediterranean Spice Mix Recipe:
  • 3 tbsp dried rosemary
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 1 tbsp dried oregano
  • 2 tsp ground cinnamon
  • 1/2 tsp salt

Directions

  1. Turn on the smoker and heat to 250 degrees
  2. Unpackage lamb shoulder and pat dry 
  3. Cover with olive oil and season with Mediterranean spice mix. Season all sides of the roast.
  4. Place directly on smoker grill
  5. Combine the water and apple cider vinegar. Baste shoulder every 30 minutes.
  6. Smoke for 2.5 hours or until shoulder reaches an internal temperature of 135 degrees.
  7. Remove from smoker, cover and let rest for 10 minutes. Carve to your desired thickness and enjoy!

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