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.
Enough of each of the following to cover your piece of lamb:
- Dried chilli or chilli flakes
- Dried oregano
- Olive oil
- Salt and pepper
- 2 - 3 sprigs of fresh rosemary
- 1 large or 2 medium - small cloves of garlic, crushed
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.
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.
I let the lamb marinate for at least 20 minutes, any more is a bonus.
- Preheat the grill for 10-15 mins on high.
- 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.
- 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.
- By now the meat should be crispy on the outside and falling apart inside. Serve with oven roasted potatoes or steamed greens.