Smoked Lamb Shank

As with most high quality cooking methods, the key to a great result is a great ingredient. Give the Memphis an excellent cut of meat and you’ll get beyond excellence in return. The simplicity of the ingredients of smoke and time should not be underestimated. This lamb is the tastiest and easiest meal we’ve pulled off the grill so far!


  • Lamb Shank
  • Salt & Pepper


  1. Preheat grill to smoke at 225 degrees
  2. Salt and pepper the clean dry shank liberally
  3. Place in the middle of the grill to smoke for 4-6 hours or until probe inserted into center comes to 160 degrees and a dark red crust has formed
  4. Set grill to turn off after probe reaches 190 degrees
  5. Wrap foil (2 layers) tightly around shank and probe and let cook for additional 2-3 hours until internal temp comes to 190 degrees and grill turns off
  6. Let sit about an hour to cool and rest before pulling

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