SLOW GRILLED SMOKED LAMB SHOULDER

SLOW GRILLED SMOKED LAMB SHOULDER image

Categories Lamb

Number Of Ingredients 12

IngredientsIMG_9529
5 lb lamb shoulder bone-in
4-6 medium cloves garlic
Two thumbs of fresh ginger (two pieces each the size of your thumb)
2 tsp salt
1/2 tbsp paprika or 1 tbsp chilli flakes if you want this spicy
1 tbsp ground turmeric
1 tbsp whole all spice
1 tbsp whole cumin or half ground cumin
1 tbsp whole black pepper or half ground black pepper
Juice of half a large juicy lemon
2 tbsp olive oil

Steps:

Prepare the lamb shoulder by removing any of the silverskin. Leaving this on will leave a tough inedible covering. Using a paper towel helps to grip it.IMG_9343 Score alongside the bonesIMG_9349 On the top side score a diamond patternIMG_9350 Take all the whole dry spices and place in a food processor and grind Peel the ginger and add to the food processor with the garlic cloves Add the lemon juice and olive oil Add the rest of the spices IMG_9353 Slather the mixture evenly all over the lambIMG_9356 Cover and let this sit in your fridge overnightIMG_9359 The next day, remove from the fridge at least an hour before cooking. Do not go straight from fridge to BBQ. Smoke is optional, but if you are going to do it, put soak your wood chips for 30 minutes. Drain and place in a aluminum foil pack. Stab the pack a few times and place on top of your BBQ burner under the grate. Fire up your BBQ and when it's up to temperature, you want to use indirect slow heat, so turn off one of the burners. Place the lamb shoulder bone side down above the burner that is off. Keep an eye and make sure the temperature does not go over 325ºF. After two and a half hours, remove and let rest under a tent of foil for at least 10 minutes.IMG_9369 Carve, serve and enjoy! IMG_9374 IMG_9378