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This recipe was originally published at HungrySquared.com


  • 3 pounds of grass-fed Aussie lamb shoulder, tied
  • 1 cup of hickory wood chips, soaked for 30 minutes
  • 2 cups of apple juice in a heat-safe dish
  • Flour or corn tortillas for serving

For the Rub: 

  • 1 tablespoon chili powder
  • 2 tablespoons Real Salt
  • 1 tablespoon ground cumin
  • 1 1/2 tablespoons Penzeys Arizona Dreaming spice 
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1/4 teaspoon ground cloves

For the slaw:

  • 1/2 cup red and orange bell pepper, sliced into
  • 1/2 cup jicama, sliced into matchsticks
  • 1/2 cup shredded red cabbage

For the tzatziki sauce:

  • 1 medium yellow onion, grated
  • 1 cucumber, grated
  • 3 cloves garlic, pressed or minced
  • 1 1/2 cups sour cream
  • 1 1/2 cups full fat yogurt
  • 1 tablespoon chopped dill
  • 1 teaspoon of lemon juice


For the Tzatziki Sauce:

  1. Combine all ingredients for the tzatziki sauce in a medium bowl. 

For the Lamb:

  1. Combine all of the rub ingredients in a large mixing bowl. 
  2. Place the lamb in the mixing bowl and get rubbing! 
  3. Set your EGG for indirect cooking at 225°F. 
  4. Add your favorite smoking wood (we suggest hickory chips). 
  5. On the ConvEGGtor, you're going to put a heat safe dish full of apple juice.
  6. Place the lamb on the cooking grate and smoke the lamb for 6 hours. 
  7. For ideal shredding and crust, you're aiming for a safe internal temperature around 160°F. 
  8. Let the meat rest for up to 30 minutes. 
  9. Take 2 forks and shred the meat.
  10. Put it all together by taking a tortilla, put in some slaw, add some lamb, and top with tzatziki sauce. 
  11. Garnish with dill.

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