smoked xinjiang lamb shoulder

 

2. 8kg lamb shoulder

Rub:

33g salt (1. 2% of weight)

33g sugar.. Equal weight 

3 tsp cumin powder (1 tsp per 10g salt) 

3 tsp five spice powder

Trim off all the fat, especially on top

give the lamb a wash and then coat with oil.

sprinkle the rub all over the lamb shoulder and pat into the meat till it sticks.

into the smoker at around 250 F for 4-5 hours

target ending internal temp 190F for fall off the bone (180 F for more tender - sliced lamb vs fall off the bone)

if you do not get to the target internal temp after 5 hours - may want to finish off in the oven at 340 F for an hour (I lowered it to 320 F after 30 mins).  That also helps crisp up the skin.

https://www.smokedbbqsource.com/smoked-lamb-shoulder-recipe/