CHERRY WOOD SMOKED LAMB SHOULDER
CHERRY WOOD SMOKED LAMB SHOULDER
5 pounds bone in lamb shoulder
9 cups of cherry wood (2 ¼ litres)
Marinade
3 tablespoons soya sauce (50ml)
½ cup of green onion (2ml)
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 (6ml)
1 cup ginger beer (250ml)
(Pita bread/yogurt optional)
In a medium bowl mix together all marinade ingredients.
Place lamb in a large re-sealable baggie and pour marinade over top.
Shake the baggie to ensure the marinade has coated the entire surface of the lamb.
Place in the refrigerator and allow lamb to marinate for up to 5 hours or over night.
Soak 3 cups (750ml) of cherry wood chips in water for 1 hour
To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches
Preheat one side of barbeque to 200°F/100°C. Place smoke pouch directly over heat source of the grill, close the lid and wait for smoke.
Place lamp on cool side of the grill. Cook for 1 hour per pound of lamb.
Change smoke pouch every hour and a half.
Yield: 6 servings
5 pounds bone in lamb shoulder
9 cups of cherry wood (2 ¼ litres)
Marinade
3 tablespoons soya sauce (50ml)
½ cup of green onion (2ml)
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 (6ml)
1 cup ginger beer (250ml)
(Pita bread/yogurt optional)
In a medium bowl mix together all marinade ingredients.
Place lamb in a large re-sealable baggie and pour marinade over top.
Shake the baggie to ensure the marinade has coated the entire surface of the lamb.
Place in the refrigerator and allow lamb to marinate for up to 5 hours or over night.
Soak 3 cups (750ml) of cherry wood chips in water for 1 hour
To build a smoke pouch, drain 1 cup (250ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips in a large piece of aluminum foil. Place 2 cups (500ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use fork to puncture holes on the top and bottom of the foil pack and allow the smoke to flow through and infuse the meat. Make 3 pouches
Preheat one side of barbeque to 200°F/100°C. Place smoke pouch directly over heat source of the grill, close the lid and wait for smoke.
Place lamp on cool side of the grill. Cook for 1 hour per pound of lamb.
Change smoke pouch every hour and a half.
Yield: 6 servings
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