Smoked lamb shank recipe is mouthwatering! Although lamb is not as popular pick in the USA as other cuts of meat, it’s one of the most popular grilled meats around the world. Since lamb is typically a tough cut of meat, in this lamb shank recipe we’re going to be smoking low and slow just like we like it.
Smoked Lamb Shank Recipe
Lamb Shank Recipe Ingredients:
- Lamb shanks
- Olive oil
- Sweet and spicy rub or rub of your choice
Preparing Your Shank
There’s some preparation that’s necessary for cooking lamb shanks. First of all, you’ll notice the skin-like membrane around the muscle. Remove that using a sharp knife and/or kitchen scissors. Wherever possible leave the fat in tact, because fat is flavor!
Next rub some olive oil into the meat, and coat with your rub of choice. Make sure to get the rub into all the slits and gaps between muscles.
Smoking Your Lamb Shank
Time to move on to the smoker! As mentioned, lamb needs to be cooked at a very low temperature over a long time. You will be smoking at 220-230°F.
If your smoker has a “cold spot”, place the meat there, and definitely use a water pan to regulate the temperature.
Pull the meat off the smoker when it reaches 165°F internal.
Be sure to use a high quality meat thermometer like this one in order to properly gauge your internal meat temperature.
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