Cherry wood smoked lamb shoulder (recipe)
| Cherry wood smoked lamb shoulder (recipe) | |
|---|---|
| Name | Cherry wood smoked lamb shoulder |
| Ingredients | Lamb shoulder • Soya sauce • Green onion • Ginger • Garlic • Five-spice powder • Honey • Ginger beer |
| Cooktime (in hours) | 5 |
| Preptime (in hours) | 5 |
| Totaltime (in hours) | 10 |
| Keto friendliness | Keto friendly |
| Calories | 1102.3 |
| Fat | 90.2 |
| Protein | 64 |
| Carbohydrate | 5.1 |
| Fiber | 0.4 |
| Net carbohydrates | 4.7 |
| Sugar | 3.3 |
| Saturated fat | 36.6 |
| Cholesterol (mg) | 272.4 |
| Sodium | 735.5 |
| Reviewaggregate | |
{{
|= he brushed the lamb with the leftover marinade. We will definately be making this again. I hope you enjoy it as much as we did.-->
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Time:
Prep Time in Hours and Mins:10H
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Cherry wood smoked lamb shoulder (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Mix all the marinade ingredients in a medium bowl.
- Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
- Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
- Soak 6 cups of wood chips in water for 1 hour.
- Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
- Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
- Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
- Change the smoke pouch every hour and a half.
Food tags
Meat"
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Credits:Most images are courtesy of Wikimedia commons, and templates Wikipedia, licensed under CC BY SA or similar.Contributors: Prab R. Tumpati, MD
