Smoking Lamb The Traditional Icelandic Way

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is more budget-friendly.

apple cider vinegar

🥗Healthier: white wine vinegar

💰Cheaper: distilled vinegar

White wine vinegar offers similar acidity, while distilled is typically cheaper.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower in glycemic index, while sugar syrup is often less expensive.

Prepare the lamb by trimming excess fat and patting it dry.

Rub the lamb with olive oil, ensuring an even coating.

Mix garlic, rosemary, thyme, salt, black pepper, cumin, paprika, onion powder, and mustard powder in a bowl.

Generously season the lamb with the spice mixture, pressing it into the meat.

Wrap the seasoned lamb in plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Soak smoking wood chips in water for 30 minutes before use.

Preheat the smoker to 225°F (107°C).

Place the soaked wood chips in the smoker box or directly on the coals.

Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes.

Place the lamb in the smoker and smoke for 4-6 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.

Baste the lamb with a mixture of apple cider vinegar, honey, and lemon juice every hour during smoking.

Once cooked, remove the lamb from the smoker and let it rest for 20 minutes before slicing.

Serve the smoked lamb with your choice of sides.

Cooking Techniques

Spice Level: