A great way to cook a whole joint of lamb for your family or dinner party. Slowly cooked with fragrant middle east spices, creating slow pulling lamb with crispy edges.
Prep time: 5 mins
Cook time: 5 hours (includes 30 mins resting). Plus overnight marinating
Serve with: Grilled flatbreads and Salsa Verde
- 2kg x British lamb shoulder (bone in, skin slashed)
- 1 x Ross & Ross Moroccan rub for Lamb
- Fresh Mint (small bunch)
- 3 x Garlic cloves (bashed)
- Oil – we use Ross & Ross BBQ Oil
- British Sea Salt
- Rub lamb with Moroccan rub and leave in the fridge overnight
- Take the meat out of the fridge at least 30 - 60 mins before cooking to come to room temperature. Season all over with sea salt
- Light BBQ using British charcoal
- Once lit, place the grates directly over the charcoal to heat.
- Drizzle lamb with BBQ Oil
- Place over the hot coals and cook for around five minutes each side until they have a nice colour
- Add some soaked wood to the coal if you like. Use something light and not very much of it. We have used oak and cherry. Half a chunk of each.
- Then move the lamb away from the direct heat to cook indirectly for two hours. Aiming to cook at around 150c. Lid closed
- Have a foil tray underneath to catch some of the juices
- Top up charcoal to keep the temperature up
- After two hours, place the lamb in the foil drip tray, add in some water, the mint and garlic. Baste all over then wrap the whole thing tightly in foil.
- Cook for two more hours or until the bone can easily be removed
- Add more charcoal to get the heat up
- Remove the lamb from the foil tray (reserve for later with the juices) and place directly over the hot coal to crisp up the skin and outside
- Once crisp, place back in the foil tray to rest for around 30 minutes.
- Then shred all of the lamb and mix with the juices
- Season if needed and serve.