Slow Sunday Lamb Shoulder
Preparation & Cooking Time:
Serves:
Ingredients
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
Method
- 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.
- 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.
- Place the onions, garlic and carrots in the bottom of a roasting tray, and place the lamb on top of the vegetables
- 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
- Place in the oven. If using the BBQ, place on the side where the burners are turned off, and close the hood
- Smoker step only – wrap in foil at 2 hours, or once you’re happy with the smoke
- Cook covered for 3 hours, then remove the lid and cook for a further 30 mins to create crust.
- Leave to rest for 30 minutes before serving
- Serve with potatoes and greens