First off, I’d like to offer this Smoked Lamb Shoulder Roast my most sincere apologies. The poor thing: I was totally unable to picture it right and give you guys a sense and feel of how IN-SANE-LY delicious and moist and tender and juicy and TASTY this roast really was. Not one single picture that I took even came close to doing it justice. I think it’s because the meat got so dark from all the delicious smoke that enveloped the roast and circled around it for hours as it slowly infused with its delicious aroma. Plus, the sun was so bright and shiny that day for a change, it made it really hard for me to take decent picture of the different steps.
- 2.25kg (5lb) boneless lamb shoulder
- 3-4 sprigs fresh rosemary
- Himalayan salt
- Freshly ground black pepper
- About 6 cups cherry wood chips