Pulled Lamb Shoulder Served on Halloumi and Cherry Tomato Focaccia

Pulled Lamb Shoulder Served on Halloumi and Cherry Tomato Focaccia

Servings: 6 Total Time: 11 hrs Difficulty: Intermediate Party Pleaser Party Pleaser
Tender Pulled Lamb Shoulder with Homemade Herb-Infused Focaccia

I got inspired by a food adventurer, James Brooks, at a top-secret Shark Ninja event where he whipped up this fantastic dish. I’ve made a few tweaks to suit my style, but much of the credit goes to James. This pulled lamb shoulder on halloumi and cherry tomato focaccia is a showstopper – tender, juicy lamb paired with a crispy, cheesy, tomato-topped focaccia. Let’s fire up the smoker and get this party started!

Pulled Lamb Shoulder Served on Halloumi and Cherry Tomato Focaccia

Prep Time 1 hr Cook Time 9 hrs Rest Time 1 hr Total Time 11 hrs
Difficulty: Intermediate Cooking Temp: 120  C Servings: 6 Estimated Cost: £ 40 Calories: Approximately 450 per serving Best Season: Suitable throughout the year

Lamb Shoulder Prep

Herb Infused Butter

Lamb Coating

Focaccia Dough

Focaccia Toppings

Yogurt and Mint Sauce

Instructions

  1. Lamb Shoulder Prep

    • Score the Lamb: Score the fat on the boneless lamb shoulder joint to allow better penetration of the seasoning and to help form a crust.
    • Salt the Lamb: Place the lamb on a baking tray and sprinkle sea salt all over. Refrigerate while you prepare the herb butter.
  1. Herb Infused Butter

    • Sauté the Herbs: Dry fry parsley, rosemary, thyme, and sage over medium heat for 30 seconds to 1 minute, stirring constantly.
    • Add Butter: Add the unsalted butter to the pan and stir until melted. Pour the mixture into a dish and refrigerate to solidify.
  2. Coating the Lamb

    • Season the Lamb: After 30 minutes, remove the lamb from the fridge. Sprinkle with a mix of black pepper and garlic powder.
    • Apply Herb Butter: Cover the lamb with the solidified herb butter.
  3. Smoking the Lamb

    • Preheat Smoker: Set up your smoker to 120°C (250°F) using apple wood. Place a drip pan with a little apple juice underneath the lamb to catch the drippings.
    • Smoke the Lamb: Insert probes/thermometers into the lamb and smoke for about 4 hours. Check for bark formation and an internal temperature of 77°C (170°F).
    • Wrap the Lamb: If the bark is satisfactory, wrap the lamb tightly in foil with a splash of apple cider vinegar. Return to the smoker.
  4. Finish Cooking the Lamb

    • Monitor Temperature: Continue smoking until the internal temperature reaches between 93°C (200°F) and 96°C (205°F).
    • Check Tenderness: Check for tenderness with a probe; it should meet little to no resistance.
    • Rest the Lamb: Remove from smoker, wrap in a towel, and let rest in a cool box for at least an hour.
  5. Preparing the Focaccia Dough

    • Mix Dry Ingredients: In a large bowl, combine strong white bread flour and dry active yeast.
    • Add Wet Ingredients: Form a well in the middle, then add warm water, honey, salt, and olive oil. Mix until a wet dough forms.
    • Fold the Dough: Transfer to a lightly oiled mixing bowl. Fold the dough about 5 times, then cover with a wet towel and leave for 20 minutes. Repeat this fold and rest process three times.
    • Final Rise: Cover the bowl tightly with cling film and leave in a warm place for a few hours or refrigerate overnight until the dough doubles in size.
  6. Baking the Focaccia

    • Prepare Baking Tray: Line a high-sided baking tray with baking paper and drizzle with olive oil.
    • Shape the Dough: Transfer the dough to the tray, pressing and stretching to cover the tray completely. Cover and let rise for an hour.
    • Dimple and Top: Drizzle with olive oil, dimple the dough with your fingers, and add rosemary, halloumi, cherry tomatoes, and flaked salt.
    • Bake: Preheat the oven or BBQ to 230°C (450°F) and bake for about 20 minutes until golden and the internal temp reaches 90°C (195°F). Cool on a wire rack.
  7. Plating Up

    • Shred the Lamb: Shred the rested lamb shoulder.
    • Assemble: Cut a slice of focaccia, top with shredded lamb, and drizzle with yogurt and mint sauce.

Equipment

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Keywords: pulled lamb shoulder, lamb focaccia, BBQ lamb recipe, halloumi focaccia, cherry tomato focaccia, lamb BBQ recipe, homemade focaccia, slow-cooked lamb
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Still buzzing from The Big BBQ Community Cookout at Millington Hall Farm, Cheshire 🔥

What. A. Weekend.

Old mates, new friends, non-stop food, live fire, beers, banter, and some of the best people you could ever meet. From the butchers demos to the fire stage, the wing challenge, and the teepees glowing late into the night — this one had it all.

Huge shoutout to @charredfoodco & @cheshire_grill for pulling off something incredible for their first event 👏 

Rumours are already flying for next year, and I can’t bloody wait.

Big love too to everyone I got to hang with, but special shoutouts to — @jons.bbq , @wazs_sauce_hut , @alfresco_chapel_bbq , @meatf_reaks & the lads, @banquet1415 , @liamthecateringbutcher , @firetitsbbq , and Tom from @kendogrills — absolute legends every one of you 🙌 

The BBQ community in the UK is strong, growing, and full of heart. Many friends for life made this weekend ❤️

#BBQCommunity #LiveFireCooking #UKBBQ #BBQFamily #SmokeAndSear #BBQLife #Cookout #MillingtonHallFarm #BBQEvent #Pitmasters #FoodFamily #GoodVibesOnly
Shot on Hohem iSteady V3 Ultra 🎥🔥

I had some fantastic dino ribs from idevour that needed smoking — so I decided to put the new Hohem iSteady V3 Ultra through a proper real-world test while cooking.

Producing BBQ content solo is hard work — juggling tripods, chasing angles, and trying to film when your hands are covered in seasoning is honestly the most stressful part of sharing the journey.

But this gimbal genuinely made life easier.

🙌 Gesture control to start/stop recording and enable A.I. tracking worked a treat — reliable every time.

📸 The built-in tripod meant I could drop it exactly where I was cooking.

💡 The variable light module helped even out those tricky shadows.

🎮 And that removable remote with live-view screen . . . game-changer. I can finally use my phone’s rear camera for proper quality and still see exactly what I’m filming. A quick tweak on the joystick and framing’s sorted.

I’m still exploring the different gimbal modes and plan to dive deeper into the Hohem app, but for a first run it was seriously impressive — smooth, stable and intuitive.

Admittedly, filming myself using the gimbal filming me cooking got a little confusing at times (had to prop up an iPad to catch the chaos 😂) — oh, the joys of content creation!

In short: if you’re a solo content creator who wants to simplify your workflow while levelling up filming quality and creative angles, the Hohem iSteady V3 Ultra is an absolute winner.

🔗 Check it out via [link in bio]

#Hohem #iSteadyV3Ultra #HohemV3Ultratryout #Videography #ContentCreation #BBQ #SmokeAndSear #SoloCreator #BBQCommunity

@hohem_global @hohem_na 

⸻

⚠️ Gifted Item Disclosure:

The Hohem iSteady V3 Ultra was sent to me by Hohem to try out and review. Opinions and content are my own.
🔥 This is probably the thing I’m most proud of in my BBQ journey.

I’m not a pitmaster or pro chef — just a geek who started cooking outside during lockdown and wanted to remember what I’d learnt.

So I built Smoke & Sear - a site that’s now packed with:

✅ 100+ step-by-step BBQ recipes
✅ Honest reviews of grills, gadgets, and gear I’ve actually used
✅ A full UK BBQ Events calendar
✅ Top UK BBQ Instagram accounts
✅ Rub competitions, pitmaster map & more
✅ Sizzle – my own AI BBQ assistant (yep, I went full nerd)

All built to support the UK BBQ community — nothing fancy, just useful stuff from someone who lives and breathes it.

📍 114,000+ have found it via Google
📈 27,000+ users in one week (at peak)
🌍 Visitors from 170+ countries — but always flying the UK flag

—

💬 If you’ve ever used the site, let me know what helped.

If you haven’t yet, go have a mooch - it’s all free.

👉 https://www.smokeandsear.world

What else would you like me to add or do?

I’m a geek — and if it helps the UK BBQ community, I’ll see what I can do.

— Lee | Smoke & Sear

"Just a bloke with a BBQ obsession and a dodgy memory."
"Low ‘n’ slow till it falls apart in your hands – @ninjakitchen Woodfire pulled pork that’s smoky, juicy and dangerously moreish 🐖🔥"

Here’s the move:
🐖 Pork collar rubbed, scored and (optionally) injected for max flavour
💨 Smoked at 120°C until the bark is set and the colour’s spot on
🥤 Foil-wrapped with cider vinegar, BBQ sauce… maybe even a cheeky splash of Dr Pepper
🔥 Cooked through till probe-tender at 95°C, then rested so it pulls like butter
🥪 Load it into buns, pile it on fries, or stuff it into a jacket spud – it’s BBQ gold

No shortcuts, just patience and smoke working their magic.

👉 Full recipe here:
https://www.smokeandsear.world/BBQ-recipes/perfect-pulled-pork-in-the-ninja-woodfire/

#SmokeAndSear #PulledPork #NinjaWoodfire #LowAndSlow #BBQPork #UKBBQ #BBQComfortFood #SmokeGameStrong
"Golden fries drowned in melty cheese, topped with smoky shredded beef cheeks that fall apart with a fork. Comfort food, BBQ style 🍟🔥🥩🧀"

The play-by-play:
🥩 Ox cheeks smoked in the @ninjakitchenuk Woodfire, then braised till buttery tender
🍟 Fries cooked crisp and golden, ready to carry the load
🧀 Cheddar, mozzarella & parmesan melted into gooey goodness
🌶️ Garnished with red chilli, spring onion & coriander for a fresh kick

It’s indulgent, messy, and exactly the kind of food that makes a BBQ table go quiet for a few minutes.

👉 Full recipe here:
https://www.smokeandsear.world/BBQ-recipes/shredded-beef-cheeks-and-cheese-loaded-fries/

#SmokeAndSear #LoadedFries #BeefCheeks #CheeseGoals #BBQComfortFood #NinjaWoodfire #UKBBQ #MessyEats
"Rotisserie Picanha with a fat cap sizzling, gooey Brazilian cheese bread, smoky sweet potato wedges and a mango-pomegranate salsa that hits like Rio Carnival 🎉🥩🧀"

This cook’s a full-on flavour trip:
🐂 Picanha steaks skewered and spun over live fire until medium-rare perfection
🧀 Pão de Queijo (Brazilian cheese bread) – crispy outside, chewy, cheesy middle
🍠 Sweet potato wedges with smoked paprika, grilled till fluffy inside and crisp outside
🥭 Carnival salsa with mango, pomegranate, coriander, lime & a kick of chilli

Stick it all on a big board, crack a cold one, and you’ve got yourself a proper celebration of fire and flavour.

👉 Step-by-step feast guide here:
https://www.smokeandsear.world/BBQ-recipes/picanha-steak-pao-de-queijo-carnival-sides/

#SmokeAndSear #BrazilianBBQ #Picanha #PaodeQueijo #BBQFeast #CarnivalOnAPlate #UKBBQ #RotisserieMagic
"Forget your meal deal – this is the kind of sandwich that needs two hands and a bit of silence while you eat 🥩🥖🔥"

Here’s what makes it special:
🐂 Prime rump joint from Village Butchers, dry brined & cooked rotisserie-style over coals
🔥 Rested, sliced thin, juicy and tender
🥖 Artisan baguette toasted over the fire for that charred crunch
🌿 Fresh rocket for peppery bite
🥵 Slathered with a mustard-horseradish-mayo sauce that packs just the right amount of punch

It’s messy, it’s meaty, it’s smoky – basically the ultimate steak sandwich.

👉 Full step-by-step recipe here:
https://www.smokeandsear.world/BBQ-recipes/prime-beef-rump-joint-sandwich-with-zesty-sauce/

#SmokeAndSear #SteakSandwich #BeefDoneRight #BBQSarnie #UKBBQ #RumpSteak #FireCooking
First night away in the @tentbox I bought from @nomadtrailers ✅

Kept it local and, despite a few niggles, I loved it. 

Stayed at the @theglampingpub pub & campsite — can’t fault it at all. Friendly owners, loads of chats with locals and other guests, self-serve beer pumps (dangerous 😂), and the food was spot on after hiking the Footsteps of Kolkr.

Lessons learned:

	•	I need a @jackery.uk or similar . . . power is everything ⚡️

	•	Waterproof jacket = essential for packing away in the rain 🌧

	•	Snacks . . . don’t forget the snacks 🥨

	•	Mobile reception is rubbish — might have to treat myself to portable Starlink 📡

Wins:

	•	Two plastic tubs system worked perfectly (one for tent & dog bits, one for comfort gear — @chillbeamofficial lights, speaker, chargers etc).

	•	My double sleeping bag was a game-changer — best night’s sleep ever. 😴

	•	TentBox setup was smooth, even if pack-down in the rain took me 15 mins instead of 5.

Overall: cracking little adventure, and I can’t wait for the next one… which just happens to be the Big BBQ Community Cookout next weekend 🔥🍻