Cherrywood smoked lamb shoulder

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Cherrywood smoked lamb shoulder

Yield:  6 servings


  • 5 pounds bone-in lamb shoulder
  • 9 cups of cherry wood (2 ¼ litres)


  • 3 tablespoons soya sauce (45ml)
  • ½ cup of green onion (125ml)
  • 1 tablespoon ginger (15ml)
  • 1 tablespoon garlic (15ml)
  • 2 tablespoons rice wine vinegar (30ml)
  • 2 teaspoons 5 spice powder (10ml)
  • 1 tablespoon honey (15ml)
  • ¼ cup peanut oil (60ml)
  • 1 cup ginger beer (250ml)
  • (Pita bread/yogurt optional)


  1. In a medium bowl mix together all marinade ingredients.
  2. Place lamb in a large sealable baggie and pour marinade over top.
  3. Shake the baggie to ensure the marinade has coated the entire surface of the lamb.
  4. Place in the refrigerator and allow lamb to marinate for a minimum of 5 hours or over night.
  5. Soak 6 cups of cherry wood chips in water for 1 hour
  6. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out.  Spread wet wood chips in a large piece of aluminum foil.  Place 1 cup (250ml) of dry wood chips on top and mix them together.  Close the foil around the chips to make a sealed foil package. Using a fork, puncture holes on the top and bottom of the foil pack.  Make a total of three pouches. Place the smoke pouch under the grate on one side of the grill. Turn heat under the smoke pouch to 400ºF/200ºC or high heat and close lid.  Wait for smoke. Once you see smoke starting to billow out of the barbeque, lower heat under the smoke pouch to 200°F/100°C or low heat.
  7. Place lamp on cool side of the grill.  Close the lid and cook for 1 hour per pound of lamb.
  8. Change smoke pouch every hour and a half.
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