Italian Stallion Lamb Pizza

Name: Smoked Lamb Pizza – The Italian Stallion
Prep time: 30 min
Total time: 30 min
Yield: 4-6
Ingredients: 1.5–2kg lamb shoulder, bone-in; 3–4 tbsp Italian Stallion rub; 2 tbsp olive oil; 2 large pizza bases (or make your own dough if you’re keen); 1 cup tomato passata (seasoned with a pinch of Italian Stallion rub); 2 cups mozzarella, grated; ½ cup feta, crumbled; ½ red onion, thinly sliced; 1 roasted red capsicum, sliced; Fresh rocket (for topping after baking); Balsamic glaze (optional drizzle)

Oct 14, 2025

By Jack Marchment

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Smoked Lamb Pizza – The Italian Stallion

Servings

4-6

Prep Time

30 minutes

Cook Time

3-4 hours

Ingredients

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1.5–2kg lamb shoulder, bone-in
3–4 tbsp Italian Stallion rub
2 tbsp olive oil

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2 large pizza bases (or make your own dough if you’re keen)

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1 cup tomato passata (seasoned with a pinch of Italian Stallion rub)
2 cups mozzarella, grated
½ cup feta, crumbled
½ red onion, thinly sliced
1 roasted red capsicum, sliced
Fresh rocket (for topping after baking)
Balsamic glaze (optional drizzle)

Directions

Smoke the Lamb: Preheat smoker/BBQ to 120–130°C. Rub lamb shoulder with olive oil and coat generously with Lane’s Italian Stallion rub. Smoke for 3–4 hrs until tender and pullable (internal temp ~93°C). Rest, then shred the meat.
Build the Pizzas: Spread tomato passata over each base. Load with mozzarella, smoked lamb, feta, onion, and roasted capsicum.
Cook: Place pizzas directly on a hot pizza stone in your BBQ (or in a hot oven, 220°C). Cook 8–10 mins until cheese is bubbling and base is crisp.
Finish & Serve: Top with fresh rocket and a drizzle of balsamic glaze. Slice, serve, and watch it disappear.