HOT SMOKED SHOULDER OF LAMB / MUTTON WITH CITRUS GLAZE

1/2 LITRE BULLET SMOKE GENERATOR

$149.00 NZD

Mount to: small setups
Smoking time: up to 4 hours
Use: Woodchip

1 LITRE CLASSIC SMOKE GENERATOR

$169.00 NZD

Mount to: small to medium setups
Smoking time: up to 12 hours
Use: Woodchip or BBQ Pellets

3 LITRE MAGNUM SMOKE GENERATOR

$279.00 NZD

Mount to: medium to large setups
Smoking time: up to 24 hours
Use: Woodchip or BBQ Pellets

4 LITRE MONSTER SMOKE GENERATOR

$379.00 NZD

Mount to: medium to large setups
Smoking time: up to 32 hours
Use: Woodchip or BBQ Pellets

All of our Smoke Generators feature the Smokai-Modular-System™, which incorporates a built in mount that makes it easy to attach the Smoke Generator to your setup.

You can also use one of our Quick-Mount™ adaptors if you're mounting to your grill.

SMALL CONVERSIONS

METAL SMOKER

SMOKEHOUSES

Wooden Smokehouse

LARGE CONVERSIONS

Sourcing only the finest smoking wood is what we do. Because that’s a proven recipe for creating quality smoke and legendary flavour.

Recipe by Smokai

INGREDIENTS

1 large shoulder of Lamb or Mutton (Leave the fat on!)

The Rub

4 cloves garlic
4 tablespoons sea salt
1 tablespoon thyme fresh chopped
1 tablespoon rosemary fresh chopped
1 tablespoon fresh ground black pepper

CITRUS GLAZE

1 Cup orange juice
4 tablespoons lemon juice
1 Cup orange marmalade
¼ tsp salt
¼ tsp black pepper fresh ground.
75g butter

DIRECTIONS

Combine all the rub ingredients and thoroughly rub over entire shoulder. Place the shoulder into a zip lock bag with and remaining rub, squeezing as mush air out as possible. Refrigerate for at least 8 hours, preferably overnight. Massage and turn the bag from time to time.

Combine all the glaze ingredients in a saucepan and bring to boil. Put to one side for coating the meat during the cooking process.

Remove shoulder from the bag and pat dry with a paper towel.

COOK AS FOLLOWS

Preheat the smoker to110 Deg C. Medium smoke for about 6 hours (rule of thumb is 2.5 hours per KG). Internal temp should reach 90 Deg C.
Paint with glaze every half hour or so for the last two to three hours of cooking. Should be deliciously tender and falling off the bone.