Harissa Lamb Shoulder
The lamb shoulder is generously rubbed with homemade harissa paste and smoked for many hours at low temperature. The connective tissue slowly breaks down, making the meat buttery soft and easy to pull. The heat of the harissa pairs perfectly with the mild beech smoke.
Ingredients(for 1 kg)
Instructions
Marinating
20 minutes + 12–24 hoursMix harissa paste with olive oil, lemon juice and ground spices. Rub the lamb shoulder all over with salt and the harissa marinade. Wrap in plastic wrap and store cool for 12–24 hours.
Smoking Phase 1
5–6 hoursSet smoker to 110–125 °C. Place lamb shoulder inside and add beech and plum wood. Replenish wood regularly, keep temperature stable. Smoke uncovered until reaching approximately 70 °C internal temperature.
Smoking Phase 2 – Wrapping
3–5 hoursWrap the shoulder in butcher paper and return to the smoker. Continue smoking until an internal temperature of 93–96 °C is reached and a thermometer meets almost no resistance (probe test).
Resting and Pulling
30–60 minutesRest the shoulder in the butcher paper for 30–60 minutes. Then unwrap, remove the bone and pull the meat into pieces with two forks or hands. Moisten with the smoking juices.
Pro Tip
When the shoulder reaches about 70 °C internal temperature after 6 hours and stalls, wrap it in butcher paper and continue smoking – this significantly speeds up the cooking process.
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