Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2 kilograms of boneless lamb shoulder with paper towels and liberally rub it with 1 tablespoon of coarse sea salt, 1 teaspoon of freshly ground black pepper, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of chopped fresh thyme.

2. 2

   In a bowl, prepare the Heather Honey Chipotle Glaze by combining 1/4 cup of heather honey, 2 tablespoons of minced chipotle in adobo sauce, 1/4 cup of Scotch whisky, 4 minced cloves of garlic, and 1 finely diced medium yellow onion.

3. 3

   Place the seasoned lamb shoulder in a large non-reactive dish, pour half of the prepared Heather Honey Chipotle Glaze over the lamb, ensuring it is well coated, and marinate in the refrigerator for a minimum of 4 hours, or preferably overnight.

4. 4

   Preheat your smoker to a consistent temperature of 225 degrees Fahrenheit (107 degrees Celsius), using 2 cups of water-soaked apple wood chips to generate smoke.

5. 5

   Place the marinated lamb shoulder directly onto the smoker grates and smoke for approximately 3 hours, basting every hour with the remaining half of the Heather Honey Chipotle Glaze.

6. 6

   Continue smoking the lamb for an additional 3 hours, or until its internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius) when measured with a meat thermometer, without further basting.

7. 7

   Carefully remove the smoked Scottish lamb shoulder from the smoker, transfer it to a cutting board, tent loosely with foil, and allow it to rest for 20 minutes before shredding with two forks.