Moroccan Style Lamb Shoulder

by | Feb 5, 2021 | Recipies | 0 comments

Slow-cooked lamb, yes please!

Lamb is one of those meats that just has such a unique flavour. That’s why this recipe is an absolute winner. Getting all those Moroccan spices and slow-cooking that piece of lamb until it falls off the bone creates a match made in heaven. Whether you have it with roasted veg, or pull it and put it in a wrap with some mint tzatziki sauce, you are going to have some great food.

Mixed Morrocan Spice

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Barbecue utensils
Roast lamb shoulder

Moroccan-Style Lamb Shoulder

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Barbecue time
Cuisine American, Barbecue


  • I lamb shoulder

The Rub

  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 tsp fennel seeds
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 teaspoon ground black pepper
  • 2 tbsp paprika
  • 2 tsp ground cinnamon
  • tbsp ground ginger
  • 1 tbsp turmeric
  • 2 tsp ground allspice
  • 1 tsp ras el hanout Moroccan spice blend
  • 1 tsp nutmeg
  • 1 tablespoon coriander seeds
  • 3-4 small dried chillies optional

Wood (Your choice)

  • Oak
  • Hickory



    The Smoker/Grill

    • Place your water pan on one side of your grill and fill with water.
    • Pour your coals on the other side. You will need a mixture of hot and cold coals, so you get a slow and steady burn. Experiment with you grill and see what is best. With mine, I place them in a row and they slowly burn down the row.
    • Lay 2-3 pieces wood down the line of the hot and cold coals to ensure that you get a steady slow burn of smoke for the first few hours.

    The Rub

    • Mix all of the ingredients together in a bowl. Make sure they are evenly mixed.
    • Trim off any loose fat and meat.
    • Cover the shoulder with the rub and rub it into the meat. Make sure it is
    • completely covered.

    The Smoking

    • Place the shoulder on the grill above the water tray and smoke.
    • After the internal temperature reaches 165° (2-3 hours), remove it, wrap it in a couple of pieces of foil so it is air tight and return it to the grill and smoke until the internal temperature reaches between 195° and 203° (another 2-3 hours.
    Keyword Barbecue lamb, Moroccan Lamb, Smoked lamb
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