30 April 2017

Slow cooked lamb shoulder

This recipe is the result of a fair bit of experimentation and may need some timing adjustments based on the weight of your lamb. I used a Webber Q which has a single burner and may not be as hot as other gas powered barbeques.


Marinade:

Enough of each of the following to cover your piece of lamb:

  • Dried chilli or chilli flakes
  • Dried oregano
  • Olive oil
  • Salt and pepper

And:

  • 2 - 3 sprigs of fresh rosemary
  • 1 large or 2 medium - small cloves of garlic, crushed
  1. Make a few slits on the fleshy side of the shoulder and stuff bits of rosemary in, not worrying too much if they don’t stay. Alternatively, you can lay a few of the sprigs on the grill under the lamb when you start cooking.

  2. Mix the oil, chilli, oregano, garlic salt and pepper well in a bowl and brush or spoon over the lamb. Be generous here, if there is any marinade left over, feel free to pour it over the lamb.

  3. I let the lamb marinate for at least 20 minutes, any more is a bonus.


Cooking:

  1. Preheat the grill for 10-15 mins on high.
  2. Reduce the heat to low and place the lamb on the grill, closing the lid for 1-2 hours. Check back at around the 45 minute mark each our to turn the lamb.
  3. Once the lamb has browned, wrap it in foil and continue to cook for the next 4-6 hours with the lid down. I opened the lid every 45 mins for 10-15 mins and turned the lamb once or twice during this time.
  4. By now the meat should be crispy on the outside and falling apart inside. Serve with oven roasted potatoes or steamed greens.

Lamb ready to go