Smoked Whole Lamb

A whole lamb, seasoned with BBQ rub, mopped with garlic and herbs and smoked over your favorite wood.

📝 Ingredients

• 50 lb whole lamb
• 1 cup Yellow mustard (or olive oil)
• BBQ rub
• 4 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp black pepper (freshly ground)
• 1 tsp onion powder
• 1 tsp fresh thyme (chopped)
• 1/4 cup fresh oregano (chopped)
• 3 tsp garlic (minced)
• 1/4 cup olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Set up your smoker to be running at 300°F.
2. 2Lay the lamb on a table and open the rib cage.
3. 3Starting on the first bone, just under the knuckle near the spine, cut until you feel you’ve only ‘just’ gone through the bone, don’t want to take the blade too far into the meat. Continue down the rib cage cutting each bone.
4. 4Repeat the process on the other side.
5. 5Use a boning knife to remove the membrane from the back of the ribs.
6. 6Remove any excess hard fat, leaving just a little in those thicker areas and remove as much of the silver skin as you can.
7. 7Trim the belly flap.
8. 8Apply an even coating of yellow mustard or oil all over the belly side of lamb.
9. 9Apply BBQ rub generously all over the meat.
10. 10Place the lamb in the smoker and close the lid.
11. 11Make the mop by combining all the ingredients together in a bowl.
12. 12After 2.5 hours open the smoker and apply a basting of the mop.
13. 13After another 1.5 hours, apply another basting of the mop.
14. 14After another 1.5 hours wrap the ‘hams’ in foil and give the lamb another basting with the mop.
15. 15After a total of 9.5 hours in the smoker the lamb will be done. Remove from the smoker.
16. 16Pull out the rib bones, remove the meat from the unwrapped area and shred.
17. 17Remove the foil from the ‘hams’ and chop the meat with a cleaver.
18. 18Mix the two meats together with all the juices and a sprinkling of bbq rub.