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Whole Lamb Shoulder Roast with Home Made Rub

Are you ready to impress with this super-delicious feast! It’s a classic Low’n’Slow BBQ Recipe that anybody can try at home.

INGREDIENTS:IMG_20160327_163750

  • 1 whole bone-in lamb shoulder – ask your local butcher if not sure where to find.
  • 6 garlic cloves, each piece chopped in half
  • 1 tbsp dry oregano,
  • 1 tbsp dry thyme,
  • 1 tbsp dry paprika, mild
  • 1 tbsp dry chilli flakes, mild or hot
  • Olive oil
  • Salt + Pepper

 

PREPARING THE RUB:

Mix the oregano, thyme, paprika, chilli flakes, salt and pepper well with a fork to ensure an even coating later. TIP! If you have one, use a shaker (similar to a salt and pepper shaker) to help you get a nice even coating of rub on the shoulder.

PREPARING THE LAMB:  

Trim off any excess fat around the shoulder leaving a thin and even layer of fat on top. Using the end of a sharp knife, poke about a dozen wholes around the shoulder and place each half piece of garlic clove inside. Ensure the half cloves are pushed in so they are tucked away and won’t fall out.

Lightly drizzle olive oil over the whole shoulder and rub to ensure it is evenly spread. Then sprinkle the pre mixed spice rub evenly around the surface of the meat covering all sides. Set aside to rest while you prep the BBQ.

BBQ PREP:

The classic Kettle Style BBQ with a lid is the best to use with this recipe.

If you didn’t know, we stock premium classic BBQ Grills you can order online. We searched far & wide to find ones that can withstand the constant thrashing we know our charcoal lovers will inflict! Take a look >> http://bit.ly/ClassicBBQGrill

Back to the recipe… You can use classic charcoal or for that extra deep BBQ flavour try using our new http://bit.ly/HardwoodLumpCharcoal for this recipe.

For the briquettes, make your life easy & use a http://bit.ly/FirebrandChimneyCharcoalStarter to light your charcoal. One full chimney of briquettes will do for this recipe, about 4kgs.

If using the Hardwood Lump Charcoal, place a few firelighters under a neat pile to prepare until white hot.  Again, about 4kgs is optimal.

Spread your charcoal to one side of the grill to cook with the indirect heat method. It helps if you have charcoal baskets but is not necessary.

Fill a disposable foil tray with approx. 2 cups of tap water and place next to the charcoal on the other end of the grill. You may wish to also place some veggies in the tray which will cook slowly and absorb all the nice juices and fats from the shoulder.

After fitting the cooking grill in place, position the shoulder on the side of the grill above the foil tray so it is set up for an indirect cook.

Place the lid on you BBQ with the lid vent positioned above the shoulder. Leave for approx. 2 hours checking every 20 minutes to see that a consistent 150 – 170 degrees is being achieved.

FINISHING:

After the shoulder has developed a nice golden colour, using a sharp knife make a cross hatch or diamond pattern along the top of the shoulder cutting deep enough to just reveal the lamb flesh.

Using BBQ Mitts, turn the shoulder a full 180 degrees and cook for a further 2 hours ensuring the temperature is maintained around the 150 – 170 degrees.

The shoulder will be ready once the outer skin/bark has developed a nice dark brown crust or after approx. 4 hours in total.

Take off and allow to rest for 5-10 minutes before carving.  You may wish to also wrap it in foil at this stage.

Slice as desired and serve with roasted veggies and creamy mash. Perfect every time!

 

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