Whole Lamb Shoulder
Serves 8
More effort
Total time:
4 hours marinating
Slowly braised on the BBQ
Skip to ingredients
Showing items 1 to 6 of 6
- Whole lamb shoulder including neck section
California Rancher Santa Maria Seasoning
- Ballpark/ Swedish yellow mustard
- Fresh thyme
- Onion, carrots & celery
- 1 bottle red wine
- Tomato puree
Method
step 1
Rinse the lamb shoulder and pat dry with kitchen rollstep 2
Smear the whole joint in yellow ballpark/swedish mustard and then liberally coat with California Rancher Santa Maria Seasoning finishing with a sprinkle of fresh thyme leavesstep 3
Leave covered in the fridge for at least 4 hrs, then remove 45 mins before you plan to cook.step 4
Set your BBQ up to cook indirectly at around 120C. A smoker is great for this. Then set the lamb on the grill with a small handful of woodchips on the coal - nothing too strong as we don't want to overpower. Allow to cook for around 2-3 hrs.step 5
Whilst this is cooking - chop up a couple of onions, carrots and stalks of celery. Saute gently with half a dozen cloves of garlic then pour in a bottle of red wine and a generous squeeze of tomato puree.step 6
Cook this mixture down for 20 mins then set aside.step 7
When the lamb has developed a golden crispy hue, it's time to start phase two - the braise. Tip your veg mix into a baking tray then sit the lamb on top. Cover tightly with two layers of thick foil.step 8
This can either be put in a low oven or back on the smoker/BBQ. Either way it will need another 3-4 hrs. A good way to tell it is done is to wiggle the bone - if it is loose then you're done and you should be able to cut the meat with a wooden spoon.step 9
Strain the veg and juice out of the tray, separate the fat then simmer down to reduce and use as gravy.
