How To Make Smoked Lamb Tacos

Smoked lamb tacos might not be the first thing that comes to mind when you think Texas BBQ, but after tasting this recipe, they might be the only thing on your mind. Barrett Black, fourth-generation pitmaster at the Original Black's BBQ in Lockhart, Texas, developed this recipe for an American Lamb Board competition in Austin and walked out with the trophy. Here is how to make it at home.

Why Smoked Lamb Belongs in Your BBQ Rotation

Most backyard cooks stick to brisket, ribs, and chicken. That's not a criticism — those are the pillars of Central Texas BBQ for a reason. But lamb shoulder on a post oak smoker is something worth adding to the rotation. It has all the richness and bark-building potential of beef, with a flavor profile that is uniquely its own. Smoked low and slow at 275°F, lamb shoulder becomes pull-tender, deeply smoky, and far more approachable than most people expect.

The key is giving it time. Lamb shoulder has plenty of connective tissue, just like brisket, and it needs those long hours on the smoker to break down properly. Rush it, and you will have something chewy. Give it the time it needs, and you will have something extraordinary.

Why American Lamb?

If lamb has ever tasted too gamey at your table, there is a good chance the only lamb anyone has tried is imported. Australian and New Zealand lamb is 100% grass-fed on rich regional grasses, and that comes through strongly in the flavor. American lamb is a different story. 

Barrett puts it simply: "American lamb is much more mild." 

It takes smoke beautifully and works for just about any palate. This is the recipe to put in front of anyone who thinks they don't like lamb.

Choosing Your Cut

For this recipe, Barrett uses lamb shoulder chops rather than a whole shoulder. The chops are cross-sectioned from the full shoulder, which means more surface area exposed to smoke and more opportunity to build bark. 

"The beautiful thing about pulled pork or any sort of meat like brisket is the bark,” Barrett says. “Why are you barbecuing and going through all that effort if you're not developing the bark?" 

Shoulder chops cook faster than a whole shoulder, are far easier to find at most grocery stores, and deliver everything you need for this recipe.

When selecting chops at the store, look for pieces that show a mix of different muscles rather than just one solid muscle. Good marbling throughout is what you are after. That fat is going to render into the meat during the cook and keep everything moist and flavorful all the way through.

What Makes This Taco Award-Winning

The smoked lamb shoulder may be the star, but what sets this taco apart is the blend of three very different components. Start with the honey ancho goat cheese, spread over the bottom layer of the tortilla. It is rich, with a touch of sweetness and heat that makes it clear it is there. Next, the meat itself: Pulled and smoky, the bark and juices get blended into the meat. Lastly, there is the pear-mint pico de gallo, which adds sweetness, texture, and heat to everything.

Barrett describes the thinking behind it: "What kind of contrast can I build into this? The creaminess of the goat cheese, the smokiness of the lamb, the crispness and coolness of the pear mint pico." 

Smoked Lamb Shoulder Recipe

What You Need

For the Smoked Lamb:

• Lamb shoulder chops
• Fine table salt
• Coarse black pepper

For the Ancho Honey Goat Cheese Spread:

• 16 oz plain goat cheese, softened
• 2 tablespoons honey, preferably wildflower or clover
• ½ cup packed dark brown sugar
• ¼ cup dark ancho chile powder
• Black's BBQ pepper sauce, optional, to taste

For the Pear Pico de Gallo (makes about 1½ cups):

• ½ cup chopped ripe Anjou pear, ¼-inch cubes
• 2 tablespoons chopped red onion, ¼-inch
• 2 tablespoons chopped orange bell pepper, ¼-inch
• 1 tablespoon finely chopped fresh mint
• 1 tablespoon fresh lime juice

For Assembly:

• Flour tortillas
• Fresh lime wedges

Season It Simply

Barrett keeps the seasoning straightforward: fine table salt and coarse black pepper. "It's what my great-grandfather always used. This is what my grandparents used." The goat cheese spread and the pear pico handle the complexity. The seasoning's job is to let the smoke and the lamb speak for themselves.

Smoking the Lamb

• Preheat your smoker to 275°F using post oak wood
• Season the lamb shoulder chops on all sides with salt and pepper
• Place directly on the grates and smoke for approximately 4 hours, until the bark develops and the internal temperature reaches 160 to 170°F
• Transfer the lamb to a shallow metal pan to catch the rendered fat and juices
• Place the pan back on the smoker, uncovered, and keep cooking
• Smoke for another 2 to 4 hours until the internal temperature hits 200°F and the probe slides in and out with no resistance

Pitmaster's Note: Temperature is a guide. Probe tenderness is the finish line. If you need to speed things up, cover the pan tightly with foil. If you have the time, leave it uncovered and keep building bark and smoke.

Pulling the Lamb

• Pull the lamb from the smoker and loosely tent with foil
• Rest for at least 30 minutes
• Pull the meat apart and remove any bones and connective tissue
• Mix reserved pan juices back in gradually until the meat is moist and well-coated

Save every drop of rendered fat and juice from the pan. Barrett makes a point of working it back into the pulled meat. That fat spent hours building flavor, and it belongs in the final dish.

The Ancho Honey Goat Cheese Spread

This is what Barrett credits with pushing the taco over the edge. "I needed something creamy to offset some of that gaminess of the lamb," he explains. "Creamy, slightly sweet, a little bit spicy." It sits on the base of the tortilla, bridging the smokiness of the lamb with the brightness of the pear pico above it.

• Let the goat cheese come to room temperature before mixing
• Combine goat cheese, honey, brown sugar, and ancho chile powder in a bowl
• Mix until smooth and fully blended
• Refrigerate until ready to use
• Pull it out 10 to 15 minutes before serving so it spreads easily

Pitmaster's Note: Ancho chiles are not spicy. This spread is creamy, smoky, and sweet. Add Black's BBQ pepper sauce if you're after heat. Make this at least a couple of hours ahead so the flavors have time to come together in the goat cheese.

The Pear Pico de Gallo

Barrett came up with the pear pico simply because he loves pears, but the more he thought about it, the more sense it made. "The sweetness, the crunch, the coolness is another one of the differences from the hot smoky lamb to this cool mint pear pico." It is the contrast that makes the whole taco work.

• Chop all ingredients to a uniform ¼-inch dice
• Combine the pear, red onion, orange bell pepper, and mint in a bowl
• If prepping ahead, squeeze lime juice over the pear right away to prevent browning
• Toss with lime juice and let sit for 10 minutes
• Keep chilled and bring to room temperature before serving

Pitmaster's Note: Use fresh mint, not dried. The red onion brings color and bite. The orange bell pepper adds sweetness and crunch. The lime juice cuts right through the richness of the lamb.

Building the Taco

• Spread the ancho honey goat cheese generously across the base of the tortilla
• Pile on the pulled smoked lamb
• Top with pear pico de gallo
• Finish with a fresh squeeze of lime
• Add Black's BBQ pepper sauce for extra heat

A Few Things to Know

• Probe tenderness beats temperature every time. When the probe slides in with no resistance, the lamb is done.
• Make the spread and the pico ahead. Both are better after they have had time to rest.
• Save every drop of rendered fat from the pan. It goes back into the lamb.
• American lamb is mild. This recipe will bring around anyone who thinks they don't like it.

This is the recipe that beat out some of the best chefs in Austin, built on the same Central Texas BBQ technique the Black family has been using in Lockhart since 1932. Make it at home, then come taste four generations of Texas BBQ at any of our locations in Lockhart, New Braunfels, Austin, or San Marcos.

Watch Barret Cook Smoked Lamb Tacos