Smoke-Grilled Lamb Shoulder Smoke-Grilled Lamb Shoulder

Author: Canadian Living

Fairly fatty lamb shoulder calls for slow grilling. Highly spiced and lightly smoked, this shoulder cooks undisturbed on the grill for about two hours to produce succulent meat.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2010



In food processor, purée chopped coriander, ginger, garlic, lemon juice and salt; mix in ground hot peppers, ground coriander, turmeric, allspice, cumin and pepper.

With tip of sharp knife, make deep slashes all over lamb; rub spice mixture all over lamb and into slashes. Let stand for 1 hour or, refrigerated, up to 1 day.

Soak 3 cups (750 mL) wood chips in water for 1 hour. For gas barbecue, set foil drip pan under 1 rack of 2-burner barbecue or under centre rack of 3-burner barbecue. Heat remaining burner(s) to medium-high. Follow manufacturer's instructions for adding wood chips or seal soaked chips in foil to make packet; poke several holes in top. Place over lit burner; close lid. For charcoal grill, place drip pan in centre and arrange hot charcoal on either side; place soaked chips directly on coals.

Grill, covered and centred over drip pan, until fork-tender and crisp outside, 2 hours. Tent with foil and let stand for 10 minutes before carving.

Nutritional facts Per serving: about

  • Sodium 472 mg
  • Protein 34 g
  • Calories 291.0
  • Total fat 15 g
  • Potassium 440 mg
  • Cholesterol 118 mg
  • Saturated fat 6 g
  • Total carbohydrate 3 g


  • Iron 26.0
  • Folate 17.0
  • Calcium 4.0
  • Vitamin A 6.0
  • Vitamin C 5.0
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Smoke-Grilled Lamb Shoulder