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Smoked Pulled Lamb Sliders

Smoked Pulled Lamb Sliders

Course Entree
Cuisine barbecue, bbq
Keyword lamb sliders, pulled lamb
Servings 6 -8 servings


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 dry rub
  • 10 ounces spritz

For the Dry Rub:

  • 1/3 cup kosher salt
  • 1/3 cup coarse ground pepper
  • 1/3 cup granulated garlic

For the Spritz:

  • 4 ounces Worcestershire sauce
  • 6 ounces apple cider vinegar


  • Preheat smoker to 250 degrees, we use oak wood for lamb. Add a water bath for moisture in the smoker.
  • Trim excess fat off of the lamb. Coat with olive oil and dry rub.
  • Place lamb on smoker uncovered for 90 minutes.
  • After 90 minutes begin spritzing with a spray bottle every 30 minutes until the internal temperature of the lamb shoulder is 165 degrees. This could take anywhere from 4 to 6 hours.
  • At 165 degrees place the lamb shoulder in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.
  • Place back into smoker until the internal temperature reads 200 – 205 degrees or your meat thermometer goes into the lamb like soft butter. This will take roughly 2-3 more hours (but remember, cook to temperature not time).
  • Remove from smoker and let rest for 30 minutes, it is best to place into an cooler (that does NOT have ice) for an hour allowing the temperature to slowly decrease.
  • Pull lamb and serve with slaw, aioli and your favorite bun, we go brioche for the bun.