ffws Lamb shoulder

Smoked Lamb Shoulder with Salsa Verde



From New Zealand’s luxury lodge Wharekauhau, owned by Bill Foley, comes a dish that represents the best of slow cooking. Perfect for the BBQ, a minimum investment of time and effort yields a maximum lamb experience: tender, juicy and tasty.


  • For the Lamb Shoulder rub
  • 1 Tbsp ground coffee
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 1 Tbsp salt
  • ½ Tbsp Black pepper ground
  • 60 ml olive oil (4 Tbsp)
  • For the Salsa Verde
  • 1 clove garlic, pureed
  • 2 anchovy fillets
  • 1 bunch fresh flat leaf parsley
  • ¼ bunch fresh mint
  • 80 ml olive oil, extra virgin (5 Tbsp)
  • 20 ml Red wine vinegar (1.5 Tbsp)
  • 1 lime with zest and juice
  • Salt & pepper to season


For the Lamb Shoulder rub

Ensure that the lamb shoulder is removed from the fridge 1 hour before cooking so that the meat reaches room temperature and that the rub will impact more flavor into the meat.

Rub all the ingredients into the shoulder and leave for at least an hour.

Pre-heat the smoker using your choice of wood or coal and ensure there is a bowl of water in the smoker. Spritz the meat every 30 minutes with cider vinegar, after two hours of smoking, wrap the meat in tin foil and leave cooking in the smoker for a further 2-3 hours until the meat is tender and juicy. (Note A 1.5 kg/3 lb lamb shoulder will need 4 hours slow cooking, 2kg/4.5 lb will take 4.5 hours and 3kg/6.5 lb will need 5.5 hours.)

For the Salsa Verde

Place all the ingredients into a mortar and pestle and pound together until smooth and emulsified.

To serve

Remove the lamb from the smoker, leave to rest on a while rack, cut into the lamb shoulder and season with the Salsa Verde over top, serve with your favorite sides.