Smoked lamb shoulder with pickled squash

Smoked lamb shoulder with pickled squash

“Pickling the squash takes a night of patience, but the end result is really worth it. The lamb shoulder is the perfect protein for the squash.

Pickling the squash takes a night of patience, but other than that, this lamb shoulder is easy to smoke. The spiced sweet and sour squash is a subtle flavour buddy for the lightly smoked lamb shoulder, which we give a nice spicy rub and smoke for 4 to 5 hours. If you prefer your lamb a little pink, simply take it off the grill earlier. If you want it more tender, leave it on there for a bit. BBQ is awesome, you can do whatever you want!

The ingredients:

(4 serves) 

  • 1 lamb shoulder, bone in, about 5½ – 8 lbs (2½-3½kg)
Pickled squash
  • 1 butternut squash
  • 4 fresh red chili peppers
  • 17 fl oz (500ml) water
  • 5 fl oz (150ml) white vinegar
  • 3½ oz (100g) sugar
  • 1 tsp salt
  • 4 cloves
  • 1 cinnamon stick
  • 2 tbsp coriander seeds
  • 2 tbsp finely chopped parsley
  • 1 tbsp paprika
  • ½ tsp cinnamon
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1 tsp freshly ground black pepper


  • BBQ with lid for indirect grilling
  • 3 apple wood chunks for smoking (2×2 inch pieces)
  • Core thermometer

How to make:

Duration: prep. 1 day

Cooking about: 4-5 hours


Peel the butternut squash and halve it. Remove the seeds and cut into tiny 2mm (1/16 inch) cubes. Halve the red chili peppers, remove the seeds and cut into 2mm cubes.


In a pan, boil the water and vinegar. Dissolve the sugar and salt, then add the remaining spices. Pour over the squash and peppers and refrigerate. Once cooled down completely, add the finely chopped parsley and leave in the fridge overnight.

Smoked lamb shoulder with pickled squash

Prepare a BBQ with a lid for indirect grilling and heat to 130 °C (266 °F).


Mix the olive oil and the rub spices and apply to the lamb shoulder


Place your apple wood chunks in the hot coals and place your lamb shoulder on the BBQ. Smoke for 4-5 hours, until the core temperature reaches 78 °C (173 °F). Remove from the BBQ, cut into slices and serve with the pickled squash.


And there you have it: the smoked lamb shoulder with pickled squash! Enjoy your meal!!

Items used for this recipe

Forged Olive Koksmes
Forged Olive
Smokey Goodness Products - SG STYLE - Smoke Chunks - Appel Smoke Chunks
Smokey Goodness
Apple Smoke Chunks
No Worries
Smokey Goodness
No Worrries BBQ book
Leather hero apron
About the Author /

Post a Comment