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Yogurt-Spiced Lamb Shoulder

I previously made a lamb leg using the same recipe/technique as below. It came out a bit dry, prompting me to try lamb shoulder (which has more fat).

The below recipe resulted in a lamb with 2 different textures: a crunchy outer crust and tender moist inner meat.

Recipe: Yogurt-Spiced Lamb Shoulder


  • 2 tablespoons of garlic ginger paste
  • 2 tablespoons turmeric
  • 2 tablespoons garam masala mix
  • 2 tablespoons cumin
  • 2 teaspoons paprika
  • handful coriander leaves
  • juice of 1 Lemon
  • 250ml (1/2 pint) natural yogurt
  • 1 tblspn salt
  • 1 boneless lamb shoulder
  1. Put all ingredients in a bowl (except lamb shoulder) mix together
  2. Coat the lamb and leave for 6 hours or better overnight in a fridge
    Lamb marinading
    Lamb marinading
  3. Prepare grill for indirect cooking at 275-325 degrees.
  4. Add lamb leg to grill on indirect side and smoke until internal temperate reaches 185 degrees
     Lamb put on the grill
    Lamb put on the grill
  5. Lamb is done when a probe passes into it with the same resistance as butter. If not ready keep smoking. Mine was done at 185 degrees
    Lamb at about 160 degrees (in the stall)
    Lamb at about 160 degrees (in the stall)
    Lamb done!
    Lamb done!
  6. Remove from grill and wrap in aluminum foil for about 30-35 minutes.
  7. Carve up or pull meat and serve.
    Lamb meat pulled! Ready to eat!
    Lamb meat pulled! Ready to eat!

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