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Lamb Shoulder, Slow-Cooked on the BBQ | Recipe by sousvidetools.com

Lamb Shoulder, Slow-Cooked on the BBQ

Lamb Shoulder, Slow-Cooked on the BBQ Charcoal Cooking Recipes Lamb ,Shoulder, Slow-Cooked , BBQ, party , outdoor eating, european , british , american
  • COOK TIME: 9 Hours
  • PREP TIME: 15 Minutes
  • DIFFICULTY: Medium
  • SERVES: 6

Ingredients

  • 1.4–1.6kg lamb shoulder (prepared weight), bone removed and tied with butcher’s string
  • 2 large onions, cut into 1cm-thick slices
  • ¼ teaspoon whole black peppercorns
  • 1 tsp. coriander seeds
  • 2 tsp. mild curry powder
  • 1 tsp. ground mace
  • 2 tsp. sea salt
  • 2 cloves garlic, peeled
  • 1 tbsp. chopped fresh rosemary leaves
  • 1 tbsp. chopped fresh thyme

Equipment

 

  • Pestle & Mortar
  • Tin Foil
  • Ceramic BBQ

Method

METHOD

  1. Preheat your BBQ to 160⁰C
  2. Combine all the spices and herbs with the salt and garlic, and use a pestle and mortar to transform them into a paste
  3. Arrange the onions and the meat on a large sheet of tin foil and rub the meat with the spice mixture
  4. Fold the foil over the sides of the meat and seal at the top, making a parcel
  5. Put the lamb onto the BBQ and place the lid on top
  6. Cook at 160⁰C for one hour and then reduce the temperature to 80⁰C. Leave to cook for a further 7 hours
  7. Unwrap the foil for the last hour of cooking and baste the meat with the juices
  8. For a caramelised crust, slowly increase the temperature back to 160⁰C for the final stage of cooking
  9. Take the lamb from the BBQ and remove the tin foil. Leave to rest for approximately 20 minutes in a clean sheet of foil
  10. Serve and enjoy!
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