Pit-Smoked Lamb Shoulder with Charred Pumpkin

Prepare your charcoal grill for indirect smoking: pile charcoal on one side and place a foil drip pan on the other. Add 4-5 wood chunks (apple or cherry) directly on the coals. Light and let burn until ash-gray, about 25-30 minutes.

While coals are readying, score the lamb shoulder all over with a sharp knife in a crosshatch pattern, 2cm deep. This allows the rub to penetrate deep into the meat.

Slice yellow onions into thin half-moons. Smash and roughly chop garlic cloves. In a small bowl, combine smashed garlic, sliced onion, 2 teaspoons black pepper, 2 teaspoons salt, and 60ml white vinegar. Massage this paste into every score mark and over the entire surface of the lamb. Let rest at room temperature while the fire comes to temperature.

Halve the pumpkin, remove seeds, and slice into 3cm-thick wedges. Toss with sunflower oil, 1 teaspoon salt, and 1 teaspoon black pepper until evenly coated. Set aside.

Place the lamb shoulder bone-side down on the grill, directly over the drip pan but away from direct coals. The ideal smoking zone is 120-135°C (250-275°F). Maintain this temperature by adding a small handful of charcoal every 45-60 minutes. Add 2 more wood chunks at the 90-minute mark.

Cover the grill and smoke for 2.5 to 3 hours. Every 30 minutes, open the lid briefly and spritz the lamb with chicken broth from a spray bottle to keep the surface moist and encourage smoke absorption. When the internal temperature reads 74°C at the deepest part of the shoulder (away from bone), the lamb is safely cooked through and ready for charring.

In the last 20 minutes of smoking, place the oiled pumpkin wedges on the grill over direct high heat (the hottest zone). Turn every 5-7 minutes. You want deep char marks and caramelized edges, about 15-20 minutes total until tender when pierced with a skewer.

Move the smoked lamb to direct heat for the final 3-5 minutes per side to achieve an appetizing char on the exterior. Watch carefully to prevent flare-ups—small flames from fat drippings are normal, but move the meat if flames exceed 10cm.

Transfer the lamb shoulder to a clean cutting board. Tent loosely with foil and rest for 15 minutes. This allows juices to redistribute throughout the meat. Rest the pumpkin alongside if desired.

Carve the lamb shoulder into generous slices against the grain. Arrange on a rustic platter with the charred pumpkin wedges. Finish with a light drizzle of the resting juices from the board and a final squeeze of lemon, if desired. Serve immediately while hot and smoky.