Traeger Smoked Lamb Shoulder – Recipe and Cooking Guide

Hey Smokers, and welcome to my post where we will run through my Traeger smoked lamb shoulder – recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro Series 22 Pellet Smoker and seeing where we can take things.

Traeger Smoked Lamb Shoulder - Header

And today, I am going to have a play with a recipe I used to cook on my old Weber kettle BBQ – Lamb shoulder. Although unlike those cooks which were usually just a roast, I am going to see if I can get pulled lamb this time.

Let’s get started!

Traeger Smoked Lamb Shoulder: What You’ll Need

Ok, so below is what I used to cook me some lamb shoulder my Traeger pellet smoker:


  • 1 whole lamb shoulder (approximately 5-7 pounds)
  • 2 tablespoons olive oil
  • 3 tablespoons kosher salt
  • 2 tablespoons black pepper, freshly ground
  • 1 tablespoon rosemary, dried
  • Wood pellets (apple, cherry, or hickory work well)

Note: there are many recipes out there that utilize a lot of different rub recipes when smoking lamb. This just means there is more to try however for this one, I simply used olive oil, salt, pepper and some mixed herbs with Rosemary.

I also cut some little pockets into the meat and inserted some garlic cloves as well (as this is what I used to do on the weber).


  • Pellet smoker
  • Meat thermometer
  • Aluminum foil (optional for wrapping – which I did)
traeger smoked lamb shoulder - lamb on cutting board

The Cooking Process

This is what I did and when:

1. Prepare the Lamb

  • Remove the lamb shoulder from the refrigerator and let it come to room temperature for about an hour before cooking. This helps in cooking the meat evenly.
  • Rub the lamb shoulder all over with olive oil then cover in salt, pepper and rosemary or mixed herbs. (If using rub – apply the dry rub to the entire surface of the lamb shoulder, massaging it into the meat.)

As above, I also cut a small pocket into the meat in a couple of places and inserted a half clove on garlic in each.

2. Preheat the Pellet Smoker

Preheat your pellet smoker to 225°F (107°C). Or a little higher (350°F/180°C) if you just want to cook it faster and carve it rather than pull.

3. Smoke the Lamb

  • Place the lamb shoulder directly on the grill grates, fat side up, as this allows the fat to render and baste the meat during the cooking process.
  • Close the lid and smoke until the internal temperature of the lamb reaches 160°F (71°C) for a more sliceable meat, or up to 195°F (90°C) for pull-apart tenderness.
traeger smoked lamb shoulder - lamb in smoker

4. Wrap the Lamb(Optional)

If you notice the lamb getting too dark on the outside but not yet at the desired internal temperature, you can wrap it in aluminum foil. This helps to prevent over-browning and retains moisture.

My cook: I left the lamb in the smoker for around the first three hours – at which time the internal temp was around 176°F (80°C). At this point, I placed it in an aluminum tray with a little beef stock and covered in alfoil for the rest of the cook.

5. Rest the Meat

  • Once the lamb reaches your desired internal temperature, remove it from the smoker and let it rest for at least 20 minutes before slicing or pulling. This rest period allows the juices to redistribute throughout the meat, ensuring it’s moist and pulls well.

I removed the lamb shoulder from the smoker at 210°F/100°C and rested it for one hour. It was wonderfully moist and pulled apart perfectly.

6. Serve

Slice or pull the lamb shoulder and serve it with your favorite sides. Traditional accompaniments include roasted vegetables, mashed potatoes or a fresh salad.

My Results

So, as an outline of the above, I smoked it for around 3 hours and then wrapped with a little beef stock and then returned for another three hours (I was only cooking a 3lb/1.3kg bone-in piece).

After the rest, the bone pulled straight out without any resistance and the meat itself was amazingly moist and tender. MY only critique to be honest is that maybe it needed a bit more salt on it at the beginning but I can always add that later so all is good.

All in all, if you are thinking about lamb shoulder on the smoker… DO IT! haha.


  • Keep the smoker lid closed as much as possible to maintain a consistent temperature.
  • Use a meat thermometer to accurately gauge the internal temperature of the lamb and I strongly suggest leaving it until it gets to at least 210°F/100°C, where in my experience, the meat will literally fall off the bone.
  • Experiment with different wood pellets to find the flavor profile you like best – I used hickory but I will try some others as well.


So there you have it, my recipe and cooking guide for some Traeger smoked lamb shoulder. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.

Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.

Until next time

Have fun and get smoking!


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