Smoked Moroccan-Spiced Lamb Shoulder
By Robert P. Anderson · US & Metric Measurements · Ready in 7 hr 20 min
Smoked Moroccan-Spiced Lamb Shoulder layers lamb shoulder, ground cumin, ground coriander with clean hardwood smoke at 225°F on your Pit Boss pellet grill. Steady indirect heat builds a flavorful outer bark while keeping the interior juicy and tender. Plan on roughly 7.3 hours from prep to pull so the meat has time to take on smoke and rest before slicing.
Ingredients (11)
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Helpful tools for making Smoked Moroccan-Spiced Lamb Shoulder:
- → Wireless Leave-In Meat Thermometer Probe
- → Pit Boss 100% All-Natural Hardwood Pellets (40 lb)
- → Pink Butcher Paper Roll for Brisket Wrapping
- → 12-Inch Stainless Pellet Smoke Tube (Extra Smoke)
- → Heat-Resistant BBQ Gloves & Shredder Claws
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Preheat your Pit Boss with the lid closed for 15–20 minutes until thin blue smoke appears before putting Smoked Moroccan-Spiced Lamb Shoulder on the grates.
- ✓Cook to internal temperature rather than the clock alone (target smoker setting 225°F), using a calibrated leave-in meat probe in the thickest part.
- ✓Rest cooked meats loosely tented in butcher paper or foil for 10–20 minutes so the juices redistribute before carving.
🧊 Storage, Freezing & Safe Reheating
Cool leftovers within 2 hours and store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently until steaming hot (165°F internal temperature).
Frequently Asked Questions
What wood pellets work best for Smoked Moroccan-Spiced Lamb Shoulder on a Pit Boss?
A competition blend (maple, hickory, and cherry) is a reliable all-rounder; use fruitwoods like apple or cherry for poultry, pork, and fish, or stronger hickory and oak for beef and rich game-day dishes.
How do I know when Smoked Moroccan-Spiced Lamb Shoulder is done smoking?
Always verify with an instant-read digital thermometer in the thickest part of the food: USDA safe minimums are 165°F for poultry, 145°F with a 3-minute rest for whole cuts of pork or beef, and 195–203°F for probe-tender brisket or pulled pork.
📖 More Recipes from Pit Boss Smoker Cookbook for Beginners
Adapted from Pit Boss Smoker Cookbook for Beginners by Robert P. Anderson. Explore all 160 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Robert P. Anderson
Adapted from Pit Boss Smoker Cookbook for Beginners and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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