Directions

1. Begin by preheating your smoker to 350°F/175°C.
2. Prepare the lamb shoulder by carefully removing any loose bits of fat or skin. For better rub adhesion, it's recommended to remove a substantial part of the fat cap.
3. To create a binding surface for the rub, generously coat the lamb with mustard.
4. Layer the lamb with Sunday Roast seasoning.
5. Place the seasoned lamb shoulder onto the smoker and allow it to smoke for approximately 2 hours, keeping an eye on its colour and bark development.
6. Once you're satisfied with the colour, carefully wrap the lamb in foil and return it to the smoker for another 2 to 2.5 hours. The aim is to achieve an internal temperature of around 203°F/95°C. As each cut of meat may differ, periodically check and probe for tenderness.
7. Once the desired internal temperature is reached, remove the lamb from the smoker and let it rest, still wrapped, for 30 minutes.
8. When you're ready to serve, pull the lamb and assemble your delicious burger. Enjoy!