WHOLE LAMB SHOULDER
Slowly braised on the BBQ
Provided by grillstock
Time 7h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Rinse the lamb shoulder and pat dry with kitchen roll
- 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 leaves
- Leave covered in the fridge for at least 4 hrs, then remove 45 mins before you plan to cook.
- 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.
- 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.
- Cook this mixture down for 20 mins then set aside.
- 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.
- 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.
- Strain the veg and juice out of the tray, separate the fat then simmer down to reduce and use as gravy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love