Pulled Lamb Shoulder on the Green Mountain Grill


  • Lamb Shoulder
  • Four Monkeys BBQ Lamb Rub
  • Olive oil
  • 3 or 4 Garlic cloves, chopped
  • Fresh rosemary
  • Butter
  • Pomegranate vinegar (optional)


  • Fire up pit (or oven) to 300°F (150°C) for indirect heat.
  • Trim any heavy fat off from both sides of the shoulder exposing as much meat as you can.
  • Give a light coating of olive oil to both sides of the shoulder, followed by a heavy coating of Four Monkeys BBQ Lamb rub. Let sit for 20 minutes.
  • Place shoulder in pre heated smoker pit and check after about 3 hours.
    TIP: To test if the rub is set, scratch the top of the lamb. If the rub doesn’t come off, it is set and ready to take out.
  • Once you're happy with the colour, wrap in an aluminium tray with crushed garlic, fresh rosemary and slices of butter. Place back into pit for approximately 2 hours and continue to cook until tender. The internal temperature of the meat should be around 212°F (100°C) and a skewer inserted should have no resistance.
  • Let rest for around an hour and then pull apart your meat and toss through juices from tray. Add a splash of pomegranate vinegar for a bit of extra zing, if you wish.
TIP: You can also cook this in the oven following the same instructions.

Check out Dan's MasterClass on Pulled Lamb Shoulder
on the Green Mountain Grill

Pulled Lamb Shoulder