Preparation Time: 5 mins
Cooking Time: 5 hours
- 2kg x British lamb shoulder (bone in, skin slashed)
- 1 x Ross & Ross Moroccan rub for Lamb
- Fresh Mint
- 3 x Garlic cloves (bashed)
- Oil – we use 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 hk. 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 and 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 the recipe 中文
We thank Ross & Ross gifts for the recipe
Original recipe link- https://www.rossandrossgifts.co.uk/moroccan-spice-bbq-lamb-shoulder/