Slow Sunday Lamb Shoulder

Thanks to Moonshine BBQ for this recipe.

Sunday is the perfect day for slow cooking

This recipe for slow cooked lamb shoulder is a surefire winner and will give you amazing crust and flavour, as well as beautiful caramelised vegetables.

Pre-cooking tips

• You can use an aluminium tray as your roast tray
• If using a smoker, we recommend Cherry wood, either logs or chips, depending on your set up
• If using your BBQ, make sure it has a hood and is set up for indirect heat cooking

Ingredients

• 2kg bone-in lamb shoulder
• Moonshine BBQ Lamb Rub
• Head of garlic, sliced in half
• 2 carrots, halved
• 2 brown onions, quartered

1. Rub your leg of lamb with Moonshine BBQ Lamb Rub. How much is up to you, but we like a liberal covering. Set aside and let rest for half hour.
2. Preheat your BBQ or oven to 160C (fan forced). Using a BBQ, prepare it for indirect heat cooking and make sure you’re pre-heating with the hood down.
3. Place the onions, garlic and carrots in the bottom of a roasting tray, and place the lamb on top of the vegetables
4. Add a quarter cup of chicken stock to the bottom of the pan and cover with foil, or a lid if the pan has one. If using a smoker, leave the foil off to allow the smoke to infuse
5. Place in the oven. If using the BBQ, place on the side where the burners are turned off, and close the hood
6. Smoker step only – wrap in foil at 2 hours, or once you’re happy with the smoke
7. Cook covered for 3 hours, then remove the lid and cook for a further 30 mins to create crust.
8. Leave to rest for 30 minutes before serving
9. Serve with potatoes and greens